Tinolang manok is a simple dish that is healthy and easy to prepare. Whenever available, I actually prefer to use papayas (that are not ripe) over sayote. The original recipe actually requires malunggay leaves. We used spinach here instead because it is quite difficult to find malunggay in Singapore. Malunggay will definitely make the recipe healthier.
· 3 tbsp. oil
· ½ kg. chicken, cut into serving pieces
· 5 cloves garlic, minced
· 1 large onion, minced
· 2 pcs lemon grass, cut in 2" length
· 1/4 cup ginger, peeled, julienne
· 4 cup water
· 1 cup chicken stock
· 1 sayote, cut into big squares
· 2 red chilli
· 2 cups spinach leaves
· salt and pepper to taste
In the same pan, sauté garlic until light brown then add onion, ginger, and lemon grass. Sauté for a few minutes. Add chicken and stir for few minutes. Pour the water and chicken stock. Lower the heat and let boil for 15 minutes. Add sayote and cook for another 5 minutes. Add the spinach and chilli. Simmer for 5 minutes.
Remove from heat. Serve hot with rice.
3 comments:
Hi!
I'm in Singapore right now and I was able to get a supplier of "dried" malunggay or drumstick leaves from Philippines. We tried cooking using the dried leaves for tinolang manok and it tastes great. I have 4kg left and each pack is 250g pure dried malunggay leaves. You can have it at S$6 per 250g pack. Pick-up & payment at nearest mrt station agreed by both parties.
Please email me: monchann2007@gmail.com or call +6591446301.
Thanks.
Ramon
By the way, dried malunggay leaves will have its green color again when cooked. Drying process follows Department of Agriculture procedures and does not expose the leaves to sunlight. Unused dried leaves should be refrigerated.
Post a Comment