Another Filipino classic, Chicken Tinola is a chicken stew in ginger and green papaya. The aroma of ginger and chili leaves (or malunggay leaves) is a typical flavor in many Asian cuisine.
Many people prefer using native chicken (or organic chicken), which is said to be a healthier alternative, though the meat is tougher and requires a longer time to cook. Whatever your type of chicken meat you prefer, you can use the recipe below:
My second recipe is the classic Pork Menudo. You seldom go to a carinderia and not find Pork Menudo on the menu.
Pork Menudo is a pork stew combined with vegetables and spices. The sweetness of carrots and the spice of pepper create an explosion of flavor in your mouth. Although it takes some time to prepare the ingredients with all the chopping and slicing, the cooking process is easy since all you have to do is to dump everything into the wok.
This Pork Menudo recipe is a little different as it lacks the usual tomato sauce or tomato paste because that’s not how we do it at home. The tasty red sauce is created from scratch by combining the minced onions, tomatoes, and bell peppers with the meat and seasonings. The low heat from the stove does the rest of the job.
The good thing with my Pork Menudo recipe is that you can omit some of the ingredients depending on your preference (for example, you may not add liver if you don’t like it). Some of the ingredients, however, are special and may be included if served on special occasions.
This is one of the simplest dishes that I’ve learned and definitely one of my favorites. A lot of people like it so this will be my very first recipe bog post.
If you love garlic, then I’m sure you’ll enjoy this one. This one’s not for the figure conscious, though. Compared to the other versions of adobo (and there’s a lot!), this lacks the usual dark sauce. Meaning, soy sauce is not part of the ingredients. Hence, it’s called tuyo or dry.
Enjoy the recipe here: