Tinola

2008-11-25T19:47:00.000-08:00

Chicken ginger Stew. This is Chicken in a clear soup. Very satisfying. The dominant flavour (besides the Chicken) should be the ginger, then the patis (fish sauce) and then the chili tops adds a piquant flavour as a finish.
Ingredients

* 1 kilo Chicken - cut into serving pieces
* 1 1/2 Tbsp oil
* 1 Tbsp garlic - minced
* 1 medium Onion - sliced
* 1 square inch ginger - julienned
* 2 Tbsp patis (fish sauce)
* 5 cups rice water* or plain water
* 1 chayote (sayote) or unripe papaya
* a bunch of chilli tops (talbos ng sili)

Directions

1. Peel chayote or unripe papaya with a Potato peeler and cut in half along the groove in the middle. Take out the white pith and seed in the middle using a spoon. Cut each half lengthwise and cut again crosswise (or diagonally) in about 3/4 inch intervals. Set aside.

2. Heat oil in a pot. Saute garlic and Onion until Onion is translucent.

3. Add in ginger and cook for about 3-4 minutes.

4. Add the patis and Chicken. Mix well. Cover and simmer for about 5 minutes letting the Chicken abosorb the patis. Stir occassionally.

5. Pour in rice water and bring to boil. Bring down heat to simmer and cook for 30 minutes.

6. [optional] Skim off excess oil floating on top.

7. Add chayote, bring up to boil again and cook for 5 minutes or until chayote is done.

8. Put in chilli tops and cook for about 2 minutes. Serve while hot.

Note: *rice water is the water used for washing rice before cooking it. So you should really cook rice before cooking this dish.

Chicharon

2008-11-25T19:43:00.000-08:00

Ingredients

* 2 pounds Pork rind, cut into 1-inch squares
* 3 cups water
* 1 tablespoon salt
* 1 cup vegetable or corn oil

Dipping Sauce:

* 3 tablespoons apple cider vinegar
* 3 cloves crushed garlic
* patis or salt and freshly ground pepper to taste
Directions

1. Boil cut Pork rind in water and salt for 30 minutes.

2. On an oven pan, spread the cooked Pork rind and bake at 300 F for 3 hours. Set aside and let cool.

3. Deep fry rinds in a skillet in hot oil over high heat until they puff up.

4. Combine all dipping ingredients and mix well.

5. Drain fried rinds and serve with dipping sauce.

Filipino Cuisine

Tinola

Chicharon