TRC tinolang manok

Hot Soup On A Rainy Day

Disclaimer: Recipes from my The Royal Chef column on Edge Davao.

Tinolang Manok
Heat oil in a large pot over medium heat. Saute onion until translucent. Once done, add the garlic and saute until brown but not burned. Stir in ginger, chili and fish sauce. Mix to marry the flavours. Add chicken chunks and cook until seared. Pour chicken broth (or tepid water) and simmer  for 5 minutes. Add the green papaya and further simmer until the chicken is cooked. Season with salt and pepper. Add chili leaves until just wilted. Serve hot.

In a deep pot, simmer beef shank for at least an hour or  until tender. Always remove the scum that rises above the broth. Add more hot water if necessary. When the beef is tender, add native onions, rock salt, whole peppercorns and corn. Simmer on rolling boil until the flavours incorporate well. Add cabbage and bok choy. Season with fish sauce according to taste.

In a pot, pour beef broth and let boil. You can also use water. Add sliced tomato, native onion, and sliced kamias (you can use sampalok or other pampaasim). Simmer. Add beef chunks and continue to boil over low-medium heat. Add raddish of taro root Cook until beef becomes tender. In another pot, boil water for blanching vegetables. Blanch your vegetables for 2 to 3 minutes. Pull out veggies from the water and shock in a bowl of cold water and ice. Set aside. Once the beef is tender, add the fish sauce and stir. You can always add more water if needed. Pour soup broth with beef and and radish. Add blanched vegetables.

Heat pot over medium heat. Add vegetable oil. Saute onions, garlic, and ginger until everything is fragrant but not burned.  Season lightly with salt and pepper. Add chicken and cook. Pour chicken broth or water and bring to a rolling boil. Add rice, and simmer until rice is soft, about 30-40 minutes. Taste and adjust seasoning.Remove from heat and garnish to your liking. Fried shallots, fried garlic, scrambled egg or even hard-boiled egg.

If you are on a sweet binge, then this is for you. Cold or hot weather, the binignit will always make you love being in the Philippines. The medley of fresh fruits combined to create a particular depth only the binignit has is enough reason to cook this on any given day. What fruits to throw in your pot? Anything. Just make sure that the flavours marry with each other.

Make #TheRoyalChef your Thursday habit! Follow my messy food affair at
IG: @theroyalchefleebai


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