Foot and Fire

      I mentioned in my past blog that I wanted to cook Tinola for the Jose Rizal tribute but cooked binakol instead.Much to my dismay, I learned that I have no entry on tinola nga manok in my blog when I searched for it. The irony is that my family loves tinola and it's a staple to our survival and happiness and it's an anomaly why I got no blog post about it. So, it's about time to post one. We love native chicken as it is tasty compared to 45 days chicken. I also do not saute as I avoid oils being subjected to heat but put the garlic and onions directly to the soup. You may saute if you like. Here's how we do it:   Ingredients ; 1 whole native chicken (or free range chicken), cut to serving sizes water garlic onions ginger, thumsized bellpepper green papaya lemongrass, knotted salt and pepper chili leaves  Boil the chicken in a deep casserole until tender. Once the meat is tender, add the garlic, onions, ginger, abd bellpepper. Add more water if neces...

By GERLIE M. UY Here is how one can salvage a surplus lechon manok. Lechon Paksiw of broiled chicken doubles your rice craving with its sharp sweetness and subtle sourness plus the aroma of bay leaf. 1 t canola oil 3 cloves garlic, crushed and minced 1 big onion, sliced lengthwise 1 whole store-bought lechon manok (broiled chicken) chopped into serving portions 1 to 2 cups hot water 4 bay leaves, crumpled 4 T brown sugar 4 T vinegar half-cup premium soy sauce In a pot, saute garlic and onion. Add the lechon chicken (remove the skin if desired) and stir fry for two minutes and add water, bay leaves, sugar, vinegar and soy sauce. Let boil in high fire and simmer in medium-law fire until liquid is reduced by a quarter or more. Serve hot on top of rice.