Overseas Pinoy Cooking

CHICKEN TINOLA with SOTANGHON and AMPALAYA │ How to Cook Ilocano Chicken Tinola Tinolang Manok sa Ampalaya is an Ilokano version of chicken in ginger soup. This recipe was based from the original recipe of Overseas Pinoy Cooking Ingredients: 1/2 kilo chicken, cut into serving pieces, bone in 150 grams sotanghon noodles, quickly soaked with water, rinsed 1 medium size ampalaya, deseeded, cut into slices 2-3 thumb size ginger, cut into strips 1/2 head garlic, chopped 1 medium size onion, sliced 3-5 pcs. siling haba, or any green sili 1 bunch sili leaves 1 bowl, malungay leaves 1 tsp. peppercorns 1/3 cup fish sauce lemongrass sugar salt cooking oil

Tinolang Tahong with Sotanghon and Spinach Recipe This Tinolang Tahong with Sotanghon and Spinach recipe is from an old post from Overseas Pinoy Cooking web site. The recipe is fairly easy but there are things or tips that I would like to share. Allow the mussels to expel sand/dirt and the dirty sea water if the source is questionable. Place the mussels in a big bowl, cover with water and let it sit for several hours (entire day) then rinse thoroughly. Alternately steam boil the mussels, with garlic and ginger, cook until the mussels start to open. Then discard the steaming liquid, check for un-open shells and discard, most likely an un-open mussel shell is spoiled. Do not overcook the mussels, overcooked mussels will become rubbery and will shrink. The sotanghon noodles should be pre-soaked tils off (but still firm), soaking will reduce cooking time. Do not be tempted that it is best to cook the noodles with the broth, so the noodles will absorb flavors. It is true but not with seafoo

Chicken Tinola with Sotanghon and Ampalaya . I just love my tinola with ampalaya , I just can’t resist the gingery bitter taste of the broth. Be warned to those who hate ampalaya , this dish is obviously bitter. If you do not like the dish please skip this one.  I do have some other tinola version in the archives to browse. This is not a new dish. I had already a few similar recipes in the archives that uses ampalaya or sotanghon for tinola with various meat and or combinations. Just click the link list below to check them out. Tinolang Manok sa Malungay Tinolang Manok with Malungay and Sotanghon Tinolang Manok sa Upo Tinolang Manok sa Zucchini Tinolang Manok sa Patola Tinolang Manok sa Ampalaya Tinolang Manok sa Papaya Tinolang Manok with Sotanghon Chicken with Ampalaya Tendrils and Sotanghon Chicken Binakol Chicken Halang Halang Cooking my Chicken Tinola with Sotanghon and Ampalaya is no different to my other similar tinola dish . I

Pork Ribs Tinola with Sotanghon and Ampalaya . This dish was inspired by the Ilocano tinola version where ampalaya is used instead of the usual vegetable tinola ingredients. Similarly sotahnghon is also added to some versions of tinola . Today I used them both on my Pork Ribs Tinola with Sotanghon and Ampalaya . To make the dish firs we need a fresh pork ribs , for this recipe. I used the pork back ribs in a rack which are usually used for pork ribs barbecue .   Cooking is fairly simple, it is basically the same with any other chicken tinola . The only difference that I could think of is perhaps the cooking time. Obviously por k are cooked longer than chickens .  I did not have any malungay leaves, ampalaya leaves or dahon ng sili, as an alternative for my leafy vegetables I used baby spinach. It will do the trick especially when used with some green chili. Here is the recipe of my Pork Ribs Tinola with Sotanghon and Ampalaya . Try it. Ingredients:

Chicken Tinola with Gold Squash . When in overseas every now and then, we find ourselves craving for our favorite comfort food. One of the Pinoy comfort food that I do crave most is Chicken Tinola with a lot of ginger. Every time I see fresh chicken in the chicken shelves of supermarkets, the first Pinoy food that lights ups in my brain is tinola .   And I believed it is very likely it is the same with a lot of Pinoy who are living overseas. We do know that, to make a perfect tinola , we need papaya or sayote and a lot of malungay leaves . Our problem now is those mentioned vegetables would most likely not available at my location and your location. What shall we do? We have to be little adventurous. We try to substitute our tinola vegetable ingredients of what is the best alternative vegetables that are available at your favorite supermarket while overseas. Today I would like to share another tinola version using gold squash nugget as alternative to papaya

Tinolang Manok sa Buko is inspired by a similar dish called Chicken Binakol , a native chicken cooked with young coconut water in bamboo tubes. Our Tinolang Manok sa Buko is instead cooked in a regular household kitchen, with usual kitchen utensils and ingredients that should be available in wet markets and supermarkets including the buko or young coconut . Tinolang Manok sa Buko is cooked basically the same as Chicken Tinola . However instead of using fresh water I used the water from the buko . The coconut meat was scraped off into strings and added to the dish during the final stages of cooking. The resultant dish was a deliciously savory sweet soup dish. There may be some who are not fan of sweet dish, I suggest then that the coconut ingredient is reduced, instead of using 2 coconuts just use 1, it will still be sweet but we are Filipinos we love sweet savory foods. Now if Tinolang Manok sa Buko is not your cup of tinola soup , do please check out our o

Tinolang Manok sa Malungay . Malungay is one of the most common vegetable ingredients of chicken tinola. Our Tinolang Manok sa Malungay recipe for today uses both the malungay fruit and the malungay leaves . Cooking is basically the same with my other chicken tinola recipe , click the link list below to check them out. Tinolang Manok with Malungay and Sotanghon Tinolang Manok sa Upo Tinolang Manok sa Zucchini Tinolang Manok sa Patola Tinolang Manok sa Ampalaya Tinolang Manok sa Papaya Tinolang Manok with Sotanghon Chicken with Ampalaya Tendrils and Sotanghon Chicken Binakol Chicken Halang Halang Here is the recipe of my Tinolang Manok sa Malungay , try it. Ingredients: 1 kilo chicken, cut into serving pieces, bone in 2 bundles malunggay leaves, discard stems 3 bundles, malungay fruits, bunga ng malungay, pulp meat scraped out from the pod, cut in about 2” lengths 2-3 thumb size ginger, skinned, cut into strips 1/2 head

Tinolang Manok sa Upo . Chicken tinola is one of my favorite soup dish I have been experimenting or trying to cook it with vegetables other than green papaya . Over the years I have been using different vegetables, click the links below to see those post. Tinolang Manok sa Zucchini Tinolang Manok sa Patola Tinolang Manok sa Ampalaya Tinolang Manok sa Papaya Tinolang Manok with Sotanghon Chicken with Ampalaya Tendrils and Sotanghon Chicken Binakol Chicken Halang Halang Today I tried to use upo, this may be not the first time that upo is used in chicken tinola but it the first for OPC . Upo is already a very filling and delicious fruit vegetable on its own. It was as expected goes very well with the chicken and with the ginger. Cooking is off course basically the same with any other chicken tinola . Here is the recipe of my Tinolang Manok sa Upo , try it. Ingredients: 1 kilo chicken, cut into serving pieces, bone in 1 medium size upo, skinned, cu

Tinolang Manok sa Zucchini. I was craving for chiken tinola but I cannot find papaya or sayote at the supermarket, I thought zucchini would be a good alternative. This is not the first time that I used zucchini on some of my Pinoy Dishes . I even have a version of pinakbet using zucchini as one of the vegetable ingredients. Please note that zucchini cooks quickly and becomes really soft and mushy when overcooked, I suggest that to add the zucchini at the end of cooking do not overcooked it should still be crisp. I have also used some baby spinach in addition to the zucchini. Cooking is straight forward, it is basically the same with my tinola recipes in the archives. Tinolang Manok with Sotanghon Tinolang Manok sa Patola Tinolang Manok sa Ampalaya Tinolang Manok sa Papaya Chicken with Ampalaya Tendrils and Sotanghon Chicken Binakol Chicken Halang Halang Here is the recipe of my Tinolang Manok sa Zucchini. Ingredients: 1 kilo chicken, cut into serv

Ginataang Manok na Tinola is my second version of ginataang manok tinola dish . The first version is called Chicken Halang Halang a very popular ginaataang version of chicken tinola in the Visayas and some part of Midanao . The truth is there is really no difference except that Chicken Halang Halang is supposed to be hot and spicy. Today’s Ginataang Manok na Tinola recipe uses sayote and spinach as a substitute to papaya and chili leaves. I have made spicy or hotter but again the quantity of chili can be reduced to suite ones tolerance to spicy food. Here is the recipe of my  Ginataang Manok na Tinola . Ingredients: 1 kilo chicken 3 thumb size ginger, cut into strips 1/2 head garlic, choped 1 medium size onion, chopped 2 medium size sayote, peeled, cut into wedges 1 small size bell paper, cut into wedges 1 bunch baby spinach 3-5 green long chili 2-3 red hot chili 1 big can canned coconut cream 2 tbsp. peppercorns 1/4 cup fish sauce salt