Tinolang Manok

[Subsistence]

One of my favorite Filipino food. It's very tasty and delicious. A secret on how to cook this kind of food is to use the last water you've used to clean the rice as its soup. Then add up a little fish sauce and viola! A master piece! :)

[lakwatsera]

much much yummy if you use the native chicken..

[Subsistence]

Ahh yes. Native chickens are always the tastiest. But I would also suggest to chop the chickens into small parts so that the taste will spread all over the soup.

[kookay]

I like tinola with lots of sili leaves and papaya. I love seeing the greens mix with the yellowish soup. Plus, they nutritious and good for you.

[MissLee]

I like the bony part of the chicken for tinola.:)

[Subsistence]

I really like those Papaya cubes as well, I like them a little bit crunchy. You know when you put the papaya cubes too early in the pot? After long hours of being cooked it will turn soft and sometimes meld with the soup.

[MissLee]

Same here. I like the papaya half cooked.:)

[Subsistence]

Hehe. It's very delicious isn't it? The papaya being half cooked, the feeling of biting it. I can't explain but I really like it half cooked or crunchy.

[lakwatsera]

in the province we cooked Tinola with Malunggay leaves good for nursing monther :D

[kookay]

in the province we cooked Tinola with Malunggay leaves good for nursing monther :D

Yes, malunggay also is good with tinola. And I think malunggay helps in making the milk more abundant when someone is breastfeeding. A capsule for breastfeeding moms called Natalac is actually made out malunggay leaves.

But speaking of tinola, I like adding patis (fish sauce) and calamansi on the tinola. It's gives it a different level of flavor and goes very well with piping hot rice. :)