TINOLANG MANOK

 Tinolang manok is a native Filipino dish that combines the delicious taste of chicken and the aroma of ginger. This dish is best when it is rainy season because Filipino loves "sabaw."

Ingredients :

• 1 lb. chicken, cut into serving pieces
• 1  ginger, cut into strips
• 2 cloves garlic, crushed
• 1 onion, chopped
•  patis (fish sauce)
• salt, to taste
•  water
• 2 to 3 sayote or unripe papaya, (cut into cubes)
•  sili (chili) leaves or malunggay 
• oil

Cooking Procedures :

1. In a medium casserole, heat oil over medium heat. Saute 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 orange. Season with patis and salt.
3. Pour in water. Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in sayote or papaya. Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili 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.

ADOBONG BABOY

Adobong baboy is one of the favorite dishes of Filipinos. It is basically cook in vinegar and soy sauce with a lot of garlic to enhance the garlicky aroma.

Ingredients:

• 1-1/2 lb. pork, cut into serving pieces
• 3 cloves garlic, crushed
• 1/3 cup vinegar
• 3 tbsp. soy sauce
• salt to taste
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 1 tbsp. sugar (optional)
• 1/2 cup water
• oil, for frying

Procedure:

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour. You may adjust the seasoning according to your taste and liking.
4. Meanwhile, when the meat is already tender put small amount of oil.
5. Remove from heat. Serve hot.