If you're in the Philippines and you hear the word "tinola", that's a Filipino chicken dish. There are many ways to cook chicken but tinola is a preferred dish by the locals.   The usual vegetables added to tinola are the malunggay (moringga) leaves, chili leaves, ampalaya (bitter gourd) leaves, and papaya.  But since I have none of those when I cooked, I made use of what's available.  The fruit of the malunggay tree plus I added vermicelli as extenders.  For the recipe where I used chayote and malunggay leaves, you can find the post here.

Preparing the malunggay...

Instruction for Tinola


1 kilo chicken (whichever part you prefer is ok)
5 pcs moringa fruit (flesh stripped)
1 medium pack vermicelli
1 tbsp cooking oil
1 thumb size ginger
1 medium size onion
6-8 cloves garlic
2-3 tbsp fish sauce
6-8 cups water

How to Cook:

  1. Heat oil in a pan
  2. Saute ginger, garlic and onion
  3. Add the chicken; saute until brown
  4. Add fish sauce and saute chicken for another 5 minutes
  5. Add water; let it boil until chicken becomes tender
  6. Add vermicelli
  7. Add malunggay (moringa) fruit
Serving size: 4-8

Love to hear what you think!


  1. yeah, i know tinola from the Philippines and I've tasted one with chili leaves when I visited your country. delicious... i also know the malunggay. I especially like the leaves. But the fruit I've never seen it added to tinola. Interesting..

    1. Hi All White SEO. Thanks for stopping by. Yes, the malunggay fruit is also a good alternative for tinola if you don't have the veggies that usually go with it. Taste equally good :p