Tinolang Manok Recipe (Chicken Ginger Stew)

Tinolang Manok Recipe Ingredients :

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves)
• 1 liter of water
• 5 garlic cloves, minced 
• 5 pieces of tomatoes, sliced
  
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Preparations :

• In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
• When the tomatoes are cooked add water.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis or salt.
  
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot with plain rice.

 Estimated cooking time: 45 minutes 

Adobong Kangkong Recipe (River Spinach)

Adobong Kangkong Ingredients :

• 1 big bowl of kangkong (river spinach)
• 1/4 kilo of pork, cut into small pieces
• 1/4 cup of vinegar
• 1/4 cup soy sauce
• 5 cloves of garlic, minced
• 1 onion, diced
• 2 laurel leaves (bay leaves)
• 1/2 teaspoon of monosodium glutamate (MSG)
• 1 cup pork stock (broth) or bouillon pork cube dissolved in water
• Salt and pepper to taste

Adobong Kangkong Cooking Preparations :

• Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
• Let simmer then add the vinegar. Do not stir for 5 minutes.
• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
• Serve hot with rice.

 

Estimated cooking time: 25 minutes

Beef Mechado Recipe

Beef Mechado Ingredients :

• 1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered (optional: fried)
• 1 medium sized carrot, sliced in 1/2″ sections
• 2 red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• salt & pepper to taste

  
Beef Mechado Cooking Preparations :

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
• Add the vinegar and let boil for a minute or two
• Add the potatoes, onions, carrot, and bell pepper
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce
• Serve hot with white rice

Estimated cooking time: 1 hour 

Chicken Pork Adobo Recipe

Chicken Pork Adobo Ingredients :

• 1/2 kilo pork, cut in cubes
• 1/2 kilo chicken, cut into pieces
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• 3 tablespoons water

Chicken Pork Adobo Cooking Preparations :

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and plain rice.

Estimated cooking time: 50 minutes