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...

I am so happy that aside from the usual 45 days broiler chicken, restaurants nowadays offer native chicken. While there is a slight difference in the pricing, i do not mind. Native chicken is extra tasting, meatier and generally free from feeds and injectable vitamins which boosts growth as native chicken is usually free range or grows in a large backyard. Let me say, native chicken is muscled while broiler chicken is simply big flesh and fat. A must try is the native chicken offered in the Manokan country located in the reclamation area, beside SM City.... But i got a great taste of tinola and lechon manok, both native, at Ting ting's located along BS Aquino Drive, near Doctor's Hospital and I know, I shall be back for it! Click this link for contact numbers... http://tingtingsnativefood.weebly.com/

I am posting the photo collage of my sister featuring her fish tinola with kangkong tops. I know that a kitchen rival is born! She has that kitchen sense actually when she just feel like exercising it. She boasts her 25pesos fish slices, bunch of fresh kangkong, fresh tomatoes, and her luscious and plump duhat for her dessert. Here is her enticing prep!