Tinola in Bamboo. If we went further, this could have been a Binakol na Manok in Bamboo as well. Take half a “section of fresh bamboo, with a diameter of 4-5 inches and with one end sawn off. Add some chicken, water or broth, lemongrass, onions, peppercorns if desired and put this over a charcoal fire…
We took a shortcut and covered the open end with aluminum foil and some abaca twine, but you could also bunch up several banana leaves and seal off the top. Bring the soup to a boil (15 minutes or so) and let it go another 5-10 minutes until you have a flavorful broth. Salt to your taste. Ideally, you would have added some ginger (we didn’t have any in the office kitchen), even some patis or fish sauce.
We then added some sliced under ripe papaya (it was riper than we would have liked), and at the last minute some malunggay leaves (chili leaves also a good choice) and voila!
A wonderful, fragrant and incredibly satisfying tinola cooked in bamboo. The broth was a bit weak, and I would have used a previously made from scrratch broth to intensify the flavors, but this was still quite good. Simple food.
If you wanted to make a binakol, just add coconut water and young coconut meat and it would have the sweeter flavors infused with the soup. Again, little clean-up, and such incredible novelty in this day and age of the most modern of kitchen equipment. I am gaining confidence that I could survive food wise if I for some bizarre reason found myself lost in the middle of a forest… The crew at the office were joking that if I were ever abducted by rebels and fleeing through dense jungle, the rebels wouldn’t ever release me because after dealing with my initial barrage of complaints and demands, they would be thrilled with the improvements to their food. Hahaha.