How to cook Tinolang Manok with Malunggay

Tinolang Manok

How to cook Tinolang Manok with Malunggay

Tinolang Manok is a simple soup with chicken, ginger, lemongrass, chili leaves or malunggay and green papaya, it is a favorite home style dish in the Philippines.
Traditionally, Tinolang Manok is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird’s eye chili leaves in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or “kamunggay” (in Cebuano), instead of pepper leaves.
This version of Tinolang Manok has a twist, we added tomatoes and saute the chicken with it. We learned from an experienced cook that using tomato when you saute the chicken will  preserve the chicken’s original taste. This is optional you can omit the tomatoes from the recipe if you don’t want to experiment.

Tinolang Manok Ingredients:

• 1 kilo Chicken drumstick choice cuts
• 1 small young papaya, cut into small pieces.
• 2 tablespoons ginger, crushed and sliced into strips
• 1/2 cup Malunggay leaves ( you can also use chili leaves )
• 1 liter of water
• 3 siling haba ( chili )
• 1-2 stalk lemongrass
• 5 garlic cloves, minced
• 5 pieces of tomatoes small sized, sliced ( optional )
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Filipino Beef Burger Recipe

How to cook Pinoy Style Beef Burger

Everyday we are bombarded with adverts from TV, billboards, radio and even on the Internet about how good the commercial burgers are, but the real homemade beef burger is still the best.
PinoyRecipe will share to you a  healthy and yet yummy Filipino Style Beef Burger.   We suggest that you choose lean-ground beef to avoid the fatty parts of the beef,  make sure to get a finely ground meat to avoid crumbling during cooking.
This Pinoy Style Beef Burger has a  bit of water to the mixture to ensure that the patties stay deliciously moist as they cook to well done.  This juicy Filipino Beef Burger Recipe hold a melted mozzarella and cheddar cheese surprise for each satisfying mouthful.  Serve with lettuce, tomato slices and onion rings or your favorite toppings like crunchy bacon.

Filipino Burger Ingredients:

Beef Patty Recipe:

• 1 lb (454 g) lean ground beef
• 1 egg
• 2 tbsp (25 mL) water
• 1/4 cup (50 mL) dry bread crumbs
• 1 small onion, grated
• 2 tsp (10 mL) Dijon mustard
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) Worcestershire sauce
• 1/4 tsp (1 mL) pepper
• 2 tbs olive oil

Malasugi ( Swordfish ) Kebab Recipe

How to cook Malasugi ( Swordfish ) Kebab

Kebab also known as kabab, kebob, or kabob is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Asia Minor, and now found worldwide.
There are many variants of kebab like beaf kebab, mutton kebab, chicken kebab, vegetable kebab and this fish kebab.  In Southeast Asia fish kebab is very famous.  Fish kebab is very spicy and a delicious recipe.  Malasugi ( Swordfish ) Kebab Recipe is an easy to make dish, ready just in 15-20 minutes.
This Malasugi ( Swordfish ) Kebab Recipe is best served hot with garlic rice, tomato ketchup or steak sauce and salad.

Malasugi ( Swordfish ) Kebab Ingredients:

•     1/2 kilo fish Malusugi or Swordfish (you can also use halibut or salmon)
•     2 tbps olive oil or just plain cooking oil
•     1 pc. lemon
•     6 pcs medium sized tomato
•     4 pcs small sized bell pepper
•     4 pcs small sized onions or shalots
•     Salt to taste
•     10 pcs wooden skewers
•     1 tsp. crushed black pepper

Arroz Valenciana Recipe

How to cook Arroz Valenciana

Arroz Valenciana Recipe, is a typical Latin American dish their version is called Arroz a la Valenciana for Spain and Arroz à Valenciana in Portugal the Pinoy version is called Arroz Valenciana.

Arroz Valenciana is fondly dubbed as Poor Man’s PAELLA, since arroz a la paella has more lavish ingredients compared with Valenciana.  The major differences between the two is, the manner of preparation and special ingredients. That is all to it. The Valenciana is basically stove-top cooking whereas, paella is more of baking. The latter uses wine for a flavorful Spanish rice dish and a lot of seafood ingredients.

Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and family get-together, you can also find this dish in many karinderia or turo-turo stores in the Philippines.  It’s a complete meal, a one-dish meal of meat and shrimp, rice and vegetables, it’s healthy, too.

The Pampanga version of Arroz Valenciana is called Bringhe.

Arroz Valenciana Ingredients:

• 1 1/2 cup glutinous rice (malagkit)
• 1 1/2 cup white rice
• 1/4 kilo medium sized shrimp
• 1/4 kilo pork liver
• 3 pcs chorizo bilbao, sliced thinly
• 1/2 cup oil
• 1/4 kilo chicken fillet
• 1/2 kg pork loin
• 2 cloves garlic, minced
• 1 pinch saffron
• 1 large onion, sliced
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 small can green peas
• 1 red bell pepper, sliced
• 3 hard-boiled eggs, sliced
• 3 pcs dried bayleaf
• 1/4 teaspoon peppercorns
• salt to taste
• parsley or onion leaves