Tinola

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

Ingredients:

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

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