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home > recipes > meat > filipino tinola 2
1 (3 to 4 pound) whole chicken, cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce) 1-inch ginger sliced Fresh garlic or garlic powder, to taste 1 1/2 cups green papaya, peeled, seeded and cubed 1/2 cup tender pepper leaves or fresh or frozen spinach 3 to 4 cups water 1 small package cellophane noodles, soaked until limp Salt to taste Brown chicken on medium to medium high heat in stew pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water. Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds. Yield: 4 to 6 main courses; 8 to 10 side dishes

Filipino Tinola 2


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list all recipes for MEAT (1007)
list all Filipino recipes (28)
list all recipes by PHILPOT (51)


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keyword: filipino
keyword: tinola
ethnicity: filipino
recipes for meat
recipes by philpot
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(posted August 6, 2008)

1 (3 to 4 pound) whole
chicken, cut up
2 tablespoons vegetable oil
2 to 3 tablespoons
patis (fish sauce)
1-inch ginger sliced
Fresh
garlic or
garlic powder, to taste
1 1/2 cups
green papaya, peeled, seeded and cubed
1/2 cup tender pepper leaves or fresh or frozen
spinach
3 to 4 cups water
1 small package
cellophane
noodles, soaked until limp
Salt to taste

Brown chicken on medium to medium high heat in stew
pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water.

Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes


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