#Tinolang Manok

[do-you-like-this-food]

Chicken Tinola (Tinolang Manok)

[blogfilman]

Subukan Nyo Itong Chicken Recipe na Ito! Super Sarap na, Sulit pa sa Budget.

[anincastillo]

Tinolang Manok (Chicken in Ginger Broth)/Traditional Tinolang Manok

Tinola is a ginger-based soup dish served as an appetizer or main course. Traditionally, it is cooked with chicken, wedges of green papaya and chili pepper leaves or Bird's eye chili pepper leaves in broth flavored with ginger, onion and fish sauce. Chicken, pork, fish and shellfish such as mussels and clams are commonly prepared using tinola as the cooking method. Other substitutes for the ingredients are chayote, potato, cabbage and moringa or malunggay leaves. The dish was invented in the late 19th century. It was also referenced in José Rizal's first novel, Noli Me Tangere.

I consider chicken tinola as a comfort food. Even as I grown-up, I remember my mom cooking tinola for me when I'm not feeling well and tasting tinola and smelling it makes me heal.

Ingredients :

1 lb. chicken breast, cut into serving pieces (or any choice cuts: thighs, drumsticks, wings)

1 tablespoon vegetable oil

3 tablespoons fresh ginger root, finely chopped

1 onion, chopped

2 tablespoons fish sauce

salt to taste

4-5 cups water (substitute: rice water from second rinse)

1 medium-sized green papaya, cut into 1-inch thickwedges (substitutes: chayote, potatoes)

2 teaspoons whole peppercorns

1 cup chili leaves (substitutes: spinach, malunggay leaves, cabbage)

Procedure:

Heat oil in a saucepan over medium heat. Sauté ginger until fragrant. Add onions, stir-fry until softened and translucent.

Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with fish sauce and salt.

Pour in water (or rice water, if using). Bring to a boil. Lower the heat and simmer until chicken is half-done. Add in papaya (or chayote or potatoes, if using). Continue simmering until chicken and vegetable are tender. Add peppercorns. Season to taste. Add chili leaves (or malunggay or substitute.) Stir and remove from heat.

Let stand for a few minutes to let the green vegetables cook. Serve hot.

Suggestions:

Enrich your tinola by adding potatoes, chayote, green beans, carrots and cabbage to the basic vegetables used. My family loves it when it is packed with vegetables.

If chili leaves are not available, use spinach leaves or moringa or malunggay leaves.

[kaoharu]

THATS WHY THE VOCALS WERE FAMILIAR <- listening to the psychedelica bb op

[morethansalad]

Vegan Tinolang Manok (Chicken Tinola)

[vintagelacerosette]

favorite filipino meal? i wanna try smth 💖

Ohhh amazing!

Fave of all time is Lumpiang Shanghai, which is a pork egg roll spring roll mixed with carrots, garlic & onions. I love making them with my dad & most of the time im the head cook! 🥰

Then we got Tinolang manok, which is a chicken broth dish that has a mix of leafy greens & usually papaya but I think I've had with a substitute bc it was expensive getting papaya here growing up.

Pancit a noodle dish with thin noodles & has a mix of seafood & veges!! Made on birthdays & new years for the noodles are said to grant long life haha.

I also reeeeeally love the filo dessert haha & I would suggest:

Sans rival is a meringue cake that has buttercream & chopped cashews. It's melts in your mouth 🤤

Babingka is a coconut cake that's so yummy & buttery also usually served on a banana leaf moulding into a cup.

Polvoron is a powder sweet shaped like a thicc biscuit, but it crumbles while you eat

Puto is a small steamed rice based cake thats mildly sweet & usually has a little cheese sprinkled on top.

Now i am hungry after writing this haha

[vhicpauline]

5 Local Businesses in Cagayan de Oro You Can’t Miss

Technopreneurship Blog Week 11-12

Balamban Liempo

Balamban Liempo, located on President Quirino Street in Cagayan de Oro (with a branch in Cebu), has been serving delicious lechon manok and liempo for over a decade. Known for its flavorful grilled meats, it’s a local favorite and has gained recognition in competitions like The Barn. It’s a must-try spot for tasty, affordable dishes.

Insights

Balamban Liempo is a popular food spot in Cagayan de Oro, known for its mouthwatering lechon manok and liempo. With over 10 years of serving delicious, perfectly cooked meats—tender on the inside and crispy on the outside—it’s become a local favorite. The restaurant’s secret lies in its traditional grilling method and high-quality ingredients, which keep customers coming back for more.

Maurice Foodhouse

Maurice Foodhouse is a popular restaurant in Cagayan de Oro, renowned for its delicious Filipino grilled meats, especially its signature lechon manok (roast chicken) and liempo (grilled pork belly). Despite facing competition from other local favorites like "The Barn," Maurice Foodhouse has maintained its reputation for serving tasty, flavorful dishes that continue to attract loyal customers.

Insights

Maurice Foodhouse Lechon Manok and Liempo is a beloved restaurant in Cagayan de Oro, famous for its flavorful lechon manok and liempo. With a loyal following built over the years, it’s a go-to spot for locals craving comforting, delicious meals. What sets Maurice Foodhouse apart is its commitment to quality, with perfectly seasoned meats that are tender on the inside and crispy on the outside. Offering affordable and hearty dishes, it’s a favorite for both walk-in customers and take-out orders.

Hola Coffee

Hola Coffee, located at RN Abejuela St in Cagayan de Oro, is a popular coffee shop known for its cozy ambiance and delicious coffee. With a variety of coffee blends and beverages, it caters to different tastes and has become a favorite spot for both casual hangouts and work sessions. Loved by locals and regular visitors from Manila, Hola Coffee offers a relaxing environment and high-quality brews. The cafe now has 3 branches across the city.

Insights

Hola Coffee, a popular coffee shop in Cagayan de Oro, is known for its excellent coffee and welcoming atmosphere. With great service and a variety of delicious brews, it has become a favorite spot for both locals and tourists. Whether you're looking to work or unwind, Hola Coffee offers a relaxing environment and a focus on customer experience, making it a go-to destination for quality coffee in the city.

4o mini

Doodz Lechon and Food Station

Doodz Lechon and Food Station in Cagayan de Oro is famous for its mouthwatering lechon and a variety of Filipino dishes. Known for its crispy lechon with tender meat, the restaurant also serves favorites like lechon paksiw, tinolang manok, and bihon guisado. With two branches and delivery through platforms like Foodpanda, Doodz Lechon makes it easy for customers to enjoy their flavorful meals at home.

Insights

Doodz Lechon and Food Station is a popular choice in Cagayan de Oro, offering a variety of Filipino comfort food for both dine-in and take-out. Known for serving fresh, delicious dishes at affordable prices, it has built a loyal customer base and become a staple in the local food scene. With its authentic, home-style cooking and laid-back atmosphere, the restaurant stands out. Additionally, Doodz Lechon embraces delivery services, allowing customers to enjoy their meals at home and expanding its reach.

Humbaan ni Sio-Sio

Humbaan ni Sio-Sio is a beloved spot in Cagayan de Oro, known for its signature humba (braised pork), which is a favorite among locals and visitors. With two branches inside the Cogon Public Market, it has earned a reputation for its tender pork slow-cooked in savory and sweet flavors, including pineapple and secret ingredients. Offering a variety of Filipino dishes, the restaurant has become an iconic food destination in the city. Its current competition comes from JD Oro Pater, another popular local food spot.

Insights

Humbaan ni Sio-Sio is a beloved food spot in Cagayan de Oro, famous for its mouthwatering humba. Known for its tender, flavorful meat, this family-friendly eatery has become a local favorite. Located inside the bustling Cogon Public Market, it draws both locals and visitors seeking authentic Filipino comfort food. The humba is slow-cooked to perfection, blending savory, sweet, and tangy flavors, making it the restaurant's signature dish.

[itsyourgirlmaysblog]

MY FAVORITE DISH "TINOLANG MANOK"😋

Eat po tayo!!

[rejjisheart]

October 3, 2o24

haluuuu 678 mga beshie. hehehehe. mnprk tuloy ang add. natapos din eventually yung isang side. ayun yung isang side naman. umulan in between. huhuhaha. tuloy lang ang add ganern sa panel. omg. nakapag ice cream sa tinapay finally. hahhahahaha. la langs. add panel parin. uwiaan. tambay saglit sa kwarto. nag dinner. tinolang manok ulam. nagligpit. balik sa kwarto. naglaptop. nag crochet. tuloy ang add sa front panel. hehehehe. labeet. tulugaaan na.

[deyzalee]

Dear God,

Thankful and blessed today. I woke up at 8AM plus. I drank my vitamins. I ate my breakfast which is tinolang manok cooked by mama with rice. I prepared myself because I have errands. We went to Landbank WMSU to update my informations. We arrived safely via our car. It took 4 hours to update my details due to poor internet connection. Good thing all went well for we finished it. We went to Tetuan Central School to fetch Justin. Sad to say Justin did not come with us. Please help us Oh Lord. Guide the life of Justin as he is growing up. Especially taking care of his self and guiding his studies. We did not get Justin, so we went to Tumaga for the appointment of Mama. We went to Claret to fetch Jako. We pass by again to Land bank WMSU to sign some papers. We went to SM Mindpro. We ate at Casa Velyn for dinner. I ate pork liempo with java rice and pickled papaya. I also ate pork sinigang, fried chicken, pork sisig and knicker bucker. I was full after. We searched for The Sushi box but they don’t have a brach already at SM Mindpro. Mama bought bread at Bread talk. We left and pass at boulevard. I bought super cheese at Masters San Jose Gusu branch. We arrived home safely. I shared bread to Ramram. I went to Mama’s room and I played cooking fever. I scrolled my social media accounts, chatted my family and friends. I had a little chit chats with Mama. I had my self and skin care routine. I read few pages of the Bible. I drank my medicines. Have mercy on us Oh God. Guide us always to the right path. Remove sickness, danger and negative things in our life. Answer our prayers in your perfect time. Thank you and I love you God.

[lee-romee]

papaya fritters

papaya quinoa curry

papaya salsa

papaya seed vinaigrette

papaya & avocado salad

sweet & sour papaya dip

tinolang manok (filipino chicken, papaya, & ginger soup)

tom sum (thai green papaya salad)

[flawediamond]

🇵🇭 Filipino Recipes Masterpost

Chicken Adobo (Chicken with Garlic and Bay Leaves)

Pork Adobo (Pork with Garlic and Bay Leaves)

Bibingka (Coconut Rice Cake)

Biko (Sticky Rice Cake)

Bistek Tagalog (Beef with Onions)

Champorado (Chocolate Rice Pudding)

Hamonado (Pork in Pineapple Juice)

Kare-Kare (Oxtail, Vegetable and Peanut Stew)

Maja Jubilee (Coconut Milk and Fruit Pudding)

Pininyahang Manok Sa Gata (Pineapple Chicken with Coconut Milk)

Sans Rival (Cashew Meringue Cake with Buttercream)

Sinampalukang Manok (Chicken Tamarind Soup)

Sinangag (Garlic Fried Rice)

Tapsilog (Beef with Garlic Fried Rice and Fried Egg)

Tinolang Manok (Chicken Soup)

Chicken Tocino (Bittersweet Chicken with Garlic)

Pork Tocino (Bittersweet Pork with Garlic)

Toyomansi Pork Chops

[blogfilman]

Ganito lang Ka Simple Magluto ng Tinolang Manok na Masarap! Yummy to the bones!

[djrugzkyanghelsutil]

TINOLANG NATIVE NA MANOK

[jupsthegreat]

All Aboard Bicol Express

I was never fond of Filipino foods. I may have been dubbed as part of the “upper-class”, but I never chanced upon tasting foods in carinderias, which are small food stalls typically located across roadsides. Smoke emitted all over the road stained my impression on these food stalls as it spelled dirt and dust sprinkling over their foods. However, it wasn’t until I came to spend lunch out with my friends in my university, where everyday saving was meant as a living statement for frugal students. We happened to come across a carinderia called, Kawayanan, where students, teachers, and passersby alike were feasting on meals offered by the food stall. There came a boiling pot of menudo, a steamy soup of tinolang manok, and, my personal favorite, bicol express. 

My love for bicol express felt unreal, to say the least. I only happened to taste it as I was curious as to why my classmate kept reordering this, turning it into her staple lunch meal. It took much courage to taste beyond the oddly looking cream surrounding the food, partially covering the meat at its core, and the bizarre name it’s associated with. I could remember everything so well in the back of my mind– as to when I bought it, who I was with, and the spiciness that made Bicol Express stand out among all the spicy foods I’ve ever tasted. 

Bicol Express is a regional pride of a stew made with pork, gata, fermented shrimp paste, and local chili. The dish is famously known for its origin in Bicol, where the cuisine was popularized by a woman named Cely Kalaw, who suitably named the dish based on the PNR train route from Manila to Legazpi. 

The dish wasn’t just a “spicy flavor”, it was all so confounding. It would make you guess as to how much spiciness it would have, because unlike other days, I would taste it with more meat and less chili, or even spicier but less creamier. This culinary specialty surely elicits wild guesses on how creamier or spicier the creamy dish is, while satisfying the craving of a mouthwatering spicy dish. 

I happen to be a person whose love for food stems from unusual impressions. I remember in my childhood days of not having to eat pizza because it looked unusual enough for a piece of bread to be sprinkled with various toppings. However, if not without my friend’s/ family’s advice, I wouldn’t have given in to the savory tastes of these foods. Such foods including Bicol Express was a testament to how foods mixed with various ingredients would come kicking in with a heaven sent meal, without having to distinguish all of the different flavors infused in one blend. 

I’ve only tasted my first and last Bicol Express in Kawayanan, and I am still yet to further taste other dishes in other carinderias. The thought of not having to eat this outside carinderias weakens the tough love I have for this dish. To this end, I’d get to anticipate and relish lunch soon as classes would begin to gear up my tastebuds for an exciting thrill of a meal again. 

I wasn’t really eating Bicol Express (as shown by me on the left pic, right part) but this was me in my carinderia infancy stage.

[now-we-say-c0ral]

November 29, 2023

I’m on a bank shift today. Saw that I’m allocated doing SNAPS with Mark, Tharsika, and Katie. Thank goodness that I’m doing SNAPS. I thought I was elsewhere. I’m really the one who’s picky even when I’m on a bank shift, man, fuck this shit. I don’t want to work but I have to elevate myself financially otherwise I wouldn’t be able to afford the things that I like.

We did 4/5 cases on the list. It wasn’t a totally busy list but there were a lot of patients booked. It was such a fun day working with Tharsika. I love this bitch. If Shaunie is my white bestie, she’s my brown one. I love that I’m making friends out of my work colleagues. I had the tinolang manok that Ed cooked for lunch and it was perfect. I don’t even eat chayotes but with his tinola it was so good I finished everything.

Work ended around 6pm after me and Simon had a chat in the men’s changing room. He’s such a kind-hearted and a light-mannered man. I love that about him. I went to the gym and did some chest, arms, cardio, and some biceps. Finally, a free bench for bench pressing. Haven’t done that in some time. Bought some Ben’s Cookies that Ed and Romney liked. Sucks that I won’t be able to taste the cookies until tomorrow morning because I’m on my fasting window now. Cooked some fish tofu that I had bought earlier from Tian Tian and made it a stirfry with some couscous and edemame.

Retired early today because I’m worn out from today.