Tinolang Manok

Tinolang Manok Ingredients :

* 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)

* 1 thumb-sized fresh ginger root, cut into strips

* 2 cloves garlic, crushed

* 1 onion, chopped

* 2 tbsp. patis (fish sauce)

* salt, to taste

* 4 to 5 cups water (or rice water – 2nd washing)

* 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

* 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

* vegetable oil

Tinolang Manok Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Bicol Express

Bicol Express Ingredients:

* 4 cups chili pepper, seeded and sliced

* 1 tbsp. salt

* 2 cups thin coconut milk

* 1-1/2 to 2 cups fresh alamang (tiny shrimps)

* 1/2 lb. pork belly, diced

* 3 cloves garlic, minced

* 1 medium-sized onion, minced

* salt to taste

* 1 cup thick coconut cream

Bicol Express Cooking Procedures:

1. Soak chilis in water with salt. Let stand for 30 minutes and then rinse thoroughly. Drain.

2. In a skillet, mix thin coconut milk, alamang, pork, garlic, onion and salt.

3. Bring to a boil, lower heat and then simmer for 10 minutes. Add chilis and cook until half the liquid has evaporated.

4. Pour in thick coconut cream and continue cooking until oil comes out from the cream.

5. Makes 4 servings.