Thursday, May 6, 2021

RECIPE: Tinolang Manok

November 3, 2009 by  
Filed under Recipes

Since we still had some lemongrass from our weekly bio-dynamic produce from ISIP or the Institute for Steiner’s Ideas in Practice,we decided to cook Tinola, our all-around comfort food.

Here’s our own version …


2 tbsp Extra Virgin Coconut Oil (EVCO)

6 cloves garlic ( or more … we added more since we love garlic!), crushed

1 thumb size turmeric, peeled and chopped or sliced

1 thumb size ginger, peeled and chopped or sliced

1 medium red onion. chopped

1 whole dressed free-range chicken


rice washing

6 stalks lemongrass

green papaya

Freshly picked malunggay leaves


garlic, ginger, atbp

Saute in EVCO garlic, turmeric and/or ginger and onions.

tinolang manok 2

Add chicken and patis. Brown chicken for about 3-5 minutes.

rice washing, malunggay

Add rice washing. You may add more water if you want more soup.

Maintain medium heat til it boils. We usually let it simmer or slow cook to achieve a richer taste.

cooking tinola

Add lemongrass and green papaya when the meat is starting to become tender. Cook for about 10 minutes.

Add malunggay and turn off heat. Open casserole after 5 minutes.

eating tinola

Serve hot with organic rice and an extra bowl of the soup, patis, kalamansi and a pinch of organic chili pepper flakes. Tinolang Manok is one of our favorite Pinoy dishes.

Do you have a different version of Tinola?

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