Naiibang TINOLANG MANOK. (A Different Gingered Chicken Soup)

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NAIIBANG TINOLANG MANOK
(A Different Gingered Chicken Soup…this is a complete meal)
(KNOW THE FOOD YOU EAT)
Why different?
First, it’s not just chicken soup dish. It’s “a complete meal”.
Carbo is infused into the recipe to complete it.
Next, it ain’t a single veggy soupy as with the usual “tinola”.
It is full of healthy veggies.
And finally, the cooking process is technologically innovated
to extract full flavor of ingredients and let them be absorbed by chicken bite pieces.
This is “a recovery meal”.
Post arduous rounds of exercises, speed up recuperation from illness
or for just plain and simple healthy consumption,
this “innovated Pinoy dish” deserves a spot in your table.
INGREDIENTS:
POULTRY:
1 kilo chicken – head, feet and internals removed – cut into 12-16 bite sizes
SAUTEING MIX:
40 ml. EVOO (Extra Virgin Olive Oil)
30 ml. ginger juice
10 ml. “patis” (fish sauce)
8 cloves garlic, de-skinned, crushed
1 medium white onion, de-skinned, thinly sliced
4 grams salt
2 grams ground black pepper
VEGGIES & HERB:
1 small “sayote” (chayote or Christophine), de-skinned, sliced
1 medium green papaya, de-skinned, de-seeded, cut into bite pieces
1 small bunch “malunggay leaves” (moringa oleifera, moringa leaves)
FLAVOR ENHANCERS & CARBO:
5 ml. “patis” (fish sauce)
2 grams ground black pepper
2 grams MSG (optional)
1 liter tap water
200 grams shell or twisted or elbow macaroni
PROCEDURES:
1.    On medium setting, heat big pan, pour in EVOO, sauté onion till translucent.
2.    Add in garlic and toss until lightly browned.
3.    Add chicken pieces and continue tumbling for 3 minutes
(as if you are frying the chicken).
4.    Pour in ginger juice, 10 ml. “patis”, scatter on top salt
and black pepper of  the sautéing mix.
Toss and tumble well for 2 minutes to ensure sautéing flavor
is absorbed by chicken pieces.
5.    Add in “sayote” and papaya. Toss and tumble again for 2 minutes.
Add extra EVOO if need be.
(This entire sautéing process enables seeping in
of flavor unto chicken pieces)
6. Separate chicken pieces from “sayote” and papaya. Set aside.
7. In appropriately-sized casserole, boil 1 liter water
8. Once boiling add in your macaroni. Boil for 5 minutes.
9. Next, pour in “sayote” and papaya. Boil for 1 minute.
10. Add in your chicken pieces and “malunggay leaves”. Boil for 2 minutes.
(This process elicits well cooked chicken pieces full of flavor
and still crunchy veggies)
11.  Season with the other 10 ml. “patis”, black pepper
and the optional MSG.
12.  Serve your “TINOLA MEAL”.

NOTES:
1.    Why are there salt and “patis”?
Salt plainly adds saltiness to food. “Patis”, aside from a little subdued saltiness,
adds fishy and/or seafood profile to recipes.
This is much evident if you will use the “patis” from Thailand.
2.    Why are there so many procedures for a simple “Tinola Dish?
Follow this system and you’ll get a well flavored and a rounded taste profile for a ”Tinola”.
This is my line for 37 years+…
the just right, proper usage and technological addition of ingredients
to create a full flavored dish & food products.

BOILAR BONEY-BONEY CON GOOLASH

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BOILAR BONEY-BONEY CON GOOLASH
(Filipino: Pinakuluang Buto-Buto Tinambakan ng Gulay)
(English: Boiled Bones Dumped with Veggies)
Start of nationwide classes and everybody’s pockets
are now almost empty.
Tuition fees, miscellaneous needs, uniforms, gadgets & paraphernalia
and allowances drained our once deep money pouch.
Time to create “austere” but mega healthy dish that our “schoolers”
will enjoy for lunch or lay-in center during family talks over dinner.
The cooking method is different in which sequence is hereby
exposed to deliver desired flavor extraction from ingredients.
Get your cleavers (chopping knives) ready.
MEAT:
1 kilo “buto-buto”- chopped
(throw-away bones of pork (or beef) with little lean, cartilage
or tissues still attached)
VEGGIES:
1 small carrot – de skinned & sliced
3 pieces “ripe saging na saba” – de skinned chopped into 2 per piece.
(Cardava Banana or Saba Banana)
3 pieces “kamote” – de-skinned, wedged into 4 per piece
(sweet potatoes)
1 small bunch “bok choy” – cleaned & end joint-stem removed.
(Chinese cabbage, bok choi, pak choi)
1 small bunch of “wom bok – cleamed & end joint-stem removed.
(Chinese Napa cabbage or Baguio pechay)
½ of small cabbage – cut squarely
6-8 pieces Baguio beans – cut into 2 per piece
(or any beans you wish)
SAUTEING SPICES, CONDIMENTS & OTHER NEEDS:
1 medium white onion – sliced
2 grams ground black pepper
20 ml. “patis” (fish sauce)
15 ml. soy sauce
5 grams fine salt
25 ml. EVOO (Extra Virgin Olive Oil)
Tap water
PROCEDURES:
1.   With just enough tap water to cover meat, boil “buto-buto”
to desired tenderness. Remove from broth.
Set aside drained meat & broth for later use.
2.   Heat EVOO and fry to almost well done state
your bananas & sweet potatoes. Remove from oil & set aside.
3.   In the same frying pan, sauté onion till translucent.
4.   Add in boiled meat, fried banana & sweet potatoes.
Tumble and mix well for 2 minutes.
5.   Add in “patis”, soy sauce, ground black pepper and salt.
Tumble and mix well for 3 minutes to ensure
full flavor absorption by meat.
Add in more EVOO if need be.
6.   While on this stage, bring broth to a boil.
7.   Once boiling, add in all in raw mats
from the sautéing pan into broth.
Continue boiling for another 2 minutes.
8.   Before end of 2 minutes, scoop in 2 pieces each
banana & sweet potato.
Crush to paste consistency and
pour back unto boiling broth.
(this system gives extra flavor & a bit of viscosity to soup.
9.   Pour in other veggies. Turn off stove.
Veggies will be half-cooked but nutritively crunchy.
10.  Season with additional “patis”
and/or black pepper if so desired.
11.  Serve to loved ones a dish
that is so healthy and highly economical.

TILAPIA: “Dinarang Sa Apoy” (Wrapped Tilapia Cooked Via Direct Fire)

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TILAPIA: “DINARANG SA APOY”
(Wrapped Tilapia Cooked Via Direct Fire)
I used to teach this quick-prep-dish to friends who own resto-bars.
Easily available ingredients, quick to prepare and can be served
as “finger food” for spirited drinks or as course in itself.
No frying, no pre-heating of stove just rub spice blend unto fish, wrap,
fire it up, garnish & serve.
Here we go.
INGREDIENTS:
1 piece 800 grams – 1 kilo cleaned Tilapia or Pla-Pla (term for a kilo or larger Tilapia)
RUB:
2 sachets Knorr or Maggi “Sinigang Mix” (tamarind soup base mix)
3 grams fine salt
2 grams ground black pepper
2 grams ginger powder
2 grams red cayenne pepper powder (for little “kick”)
20 ml. EVOO (Extra Virgin Olive Oil)
GARNISH, SIDES & DIP
1 whole bunch of “pechay Baguio” (wom bok or wong bok)
to serve as fish-wrap and as bed & garnish.
2 medium tomatoes – sliced
1 small carrot, de-skinned, julienned
whole red and green bell peppers for garnish ONLY (optional)
1 “manibalang (semi-ripe) green mango” – skin on, sliced
(should you want plain green…go ahead)
20 grams pre-cooked “alamang bagoong” (shrimp paste) as mango dip
15 ml. soy sauce with 5 ml. calamansi (or lemon) juice for dip
COOKING MEDIA:
foil
wire rack
2 tongs or spatula with large scoop-ends
PROCEDURES:
1. Slit sides and back of Tilapia for full flavor rubbing & penetration
 

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2. Except for EVOO, blend and mix well via wire whisk
all powder ingredients of rub. Set aside.
3. Pour in EVOO to all sides, inside, into the slits and into head of fish
and cover all parts by seemingly massaging its flesh.
This will ensure optimum powder-flavor absorption.
4. Apply rub and ensure all parts are covered.

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5. Foil underneath, lay flat leaves of pechay to serve as bed & wrap,
put in fish, cover with leaves of pechay again
…then wrap and fold ends of foil so juices won’t leak out.

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6. In wire rack lay fish. Fire stove to high temp.
7. As size of fish is quite big that it won’t fit into 1 cooking,
cook fish 2 minutes in upper part…slide
then cook lower part for 2 minutes as well.
8. Turn fish the other side and repeat #7.

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9. After 4 minutes…

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…now you get your juiciest and tastiest Tilapia
that you can happily enjoy with family or friends.
10 Set in plate, garnish, serve along with mango & “bagoong”
plus the soy sauce-calamansi dip.
Note:
Seems long process at first instance but your 2nd to nth times
will normally just take you 10 minutes prep plus max 10 minutes cooking.

Gramp’s Salad. (…just a term. Also designed for young ones)

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GRAMP’S SALAD
Constantly communicating and exchanging ideas
on just right & proper ingredients’ usages
to Chef Ma, a culinary professor, down mid part of archipelago, in Visayas.
Had given her some recommendations on the kinds of
ingredients, food grade chemicals & preservatives to be used in:
sauces, cooked canned Filipino per-serve recipes and bottled-flavored iced teas.
An extra perk, in exchange for my recommendations,
she developed a “super easy & quick to prepare veggies salad”
dedicating the apt nomenclature to me:
“GRAMP’s SALAD”
Simple as they are, I adjusted some ingredients,
removed un-needed ones and introduced “quick blanching” into veggies.
“Quick boiling water blanching” does not take away crispness,
it, in fact, retains, & enhances the green color of veggies
while acting as “bactericidal” medium (killing bacteria)
that may be present in raw ones as amoeba.
Thus, “amoebiasis”, in big essence, is prevented.
And I was excited to take snaps of it…so here:
INGREDIENTS:
1.    8-10 pieces of processed meat product you wish.
Slice into strips and fry to your desired done-ness. Set aside.
2.    1 medium broccoli (stalks included) cut to bite size
3. 4-6 leaves of sliced lavander cabbage
4. 4-6 whole leaves of green cabbage – 2 to serve as “bed” & 2 sliced
5. 4 whole leaves of lettuce (any type) – 2 also to serve as “bed” & 2 sliced
6. 1 small carrot – julienned
7. 2 cloves crushed garlic
8. 5ml. EVOO (Extra Virgin Olive Oil)
9. 20 grams oyster sauce
10. 5 grams salt
11.2 grams black pepper
12. 15 ml. tap water for dressing
13. 250 ml. tap water for blanching
PROCEDURES:
1). Saute crushed garlic in heated EVOO.
2). Pour in 5ml. tap water & oyster sauce.
Toss. Simmer. Set aside.
3). In a pan pour in 250 ml. water. Add 1/2 of salt. Boil.
4). In strainer gather all veggies and
blanch in boiling water for just 1 minute.
5). Create “bed” of blanched whole veggie leaves in plate.
6). Pour on top sliced vegetables.
7). Top with fried meat strips.
8). Dress with simmered oyster sauce.
9. Again & again, best enjoyed with loved one.And so, beside lightly lit candle, pairing red or white wine,
your night will spell a very healthy simple dinner.
Not filling.
But satisfying.
Utterly memorable.

HOTOTAY SOUP (the more technological cooking approach).

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HOTOTAY SOUP
(The More Technological Cooking Approach)
HOTOTAY Soup is typically of Chinese kitchen origin fully accepted by Pinoys to be part of their own.
Modifications are introduced into it converting the “new version” as that of modifying-region’s native recipe.
I grew up knowing and hearing my old folks talked about HOTOTAY as an
“energy boosting meal”.
Being full of healthy ingredients, it was (or still is) served to women who had newly given birth,
or to people who just came from sick-bed and wished to recuperate faster
or to any one wishing to partake healthy meal.
I believe (IMHO) it was the inspiration behind the concoction of “Iloilo’s Batchoy”,
the “Lomi” of Batangas and the now very popular…
”TANTANMEN Noodle”.
Allow me to deal on these at the end.
The recipe herein detailed spells the different stages of its prep
creating a dish full of extracted flavor and taste rounded-ness
without the “bara-bara” dousing of millions of ingredients.
(wanton and blindfolded addition of un-needed materials)
I did not add fresh egg at the last-for I have a different idea how to offer it.
Other raw mats like: mushrooms, garlic, green onion leaves, oyster sauce etc.
are optional and dependent unto your call.
Let’s start this real health-focused complete dish.
Good for 2 servings.
INGREDIENTS:
Pork:
¼ kilo all-lean. Boil to tenderness in 500 ml. tap water added with
2 grams fine salt &
2 grams ground black pepper
Once done, remove from broth cut to cubes.
Broth will be used as the main soup later.
Chicken:
1 small breast, de-boned and cubed.
Shrimp:
6 pieces,  head & tail cut, de-shelled, de-veined.
Pork Liver:
100 grams, sliced.

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Egg:
1 piece, scrambled, fried, sliced thinly.
Veggies:
100 grams sliced cabbage
50 grams cubed “sayote”
50 grams sliced carrots
1 medium white onion sliced roundedly
2 bunches cleaned “baby bok choy” or Chinese Pechay, end joint-stalk cut

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Other Ingredients:
10 ml. “patis” (fish sauce)
15 ml. EVOO (Extra Virgin Olive Oil)
2 grams fine salt
2 grams ground black pepper
3 ml. sesame oil
PROCEDURES:
(for truer flavor rounded-ness, please follow the sequence closely)
1. In suitable pan, fry chicken cubes in heated EVOO. Toss & tumble until brown-about 5-8 minutes or to desired done-ness. (this process fries & cooks the chicken to palatability).
2. Add in boiled lean pork, carrots, “sayote”, sprinkle salt & pepper on top. Continue tossing for 5 minutes. (this cooks the otherwise tough carrots & “sayote” while disseminating to the whole batch the flavor of seasoned-boiled taste of pork while, also, all tossed ingredients absorb salt & pepper)
3. Add in white onion, shrimp and liver. Tumble for 2 minutes. (almost last stage of sautéing as onion, shrimp & liver are softer & cook easily)
4. Add ½ of “patis”. Continue mixing well. (salt renders saltiness in full while “patis” shares off little saltiness & full seafood-or fish- flavor).
5. Set aside.

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6. Summon the pork broth and bring to boil.
7. Once boiling, pour in cabbage and “baby bok choy”.
8. Add in remaining ½ of “patis” and cook veggies in boiling broth for 15 seconds. (over boiling green veggies will render “un-palatable sight” to dishes.
9. Pour unto desired serving bowl, arrange veggies and meat to be “desirably sumptuous to the eyes”.
10. Scatter sliced scrambled egg…pour in sesame oil.
11. Enjoy the bliss of healthy offering.
NOTES:
1. I did not add mushroom pieces. It’s your choice.
Should you wish, you can add such together with the batch of onion, shrimp etc.
2. I did not add garlic and green onion leaves as doing so
will make the HOTOTAY tastes like “MAMI”. But again, your choice.
3. Oyster sauce (IMHO) will render the dish a “stew” like profile and NOT  “soup”.
VARIATIONS POSSIBLE:
1. Add in boiled noodles, “chicharon crumbs”, fried garlic & sliced green onion leaves on top will make it…like…
LA PAZ BATCHOY.
2. Change pork into fried ground beef (with little of its oil), add noodles of your choice
and top with green onion leaves’ slices for…the now very famous…
TANTANMEN NOODLE SOUP.