Comments on: Tinolang Manok / Chicken Soup with Green Papaya and Chilli Leaves

by: Marketman

Wed, 13 Aug 2008 09:55:26 +0000

farrah, I am not from Batangas, but we do go there frequently. Calamondin is the English name for kalamansi. I have a post on it in the archives.

by: farrah

Wed, 13 Aug 2008 09:37:04 +0000

i remember having tinola when it’s rainy and when someone at home has colds…btw, just wondering MM if you’ve got some kins in Batangas… it’s only in Lian, where my husband’s family is from, that I hear folks call calamansi as kalamonding :)

by: neeru

Sat, 02 Aug 2008 18:37:59 +0000

Looks yemmy. I did not know that chilli leaves are edible. What are the benefits of chilli leaves?

by: dragon

Sat, 03 May 2008 23:07:37 +0000

Hi MM, seems the traditional sawsawan is patis and calamansi. Never tried it but with my tinola, my dipping sauce is always knorr with crushed sili. Will try to add calamansi next time. Dunno about patis tho…

by: Mary-Ann Evangelista

Sat, 28 Jul 2007 02:59:33 +0000

If there’s no fresh pepper leaves available, I go to my dad’s and pick some ampalaya leaves. I also cook with what’s available in the market and it’s usually sayote/chayote.
I’ve tasted kale with ground pork and coconut milk (ala-laing)
I’ll try it next time for tinola, cuz it sounds good.
I still miss fresh malunggay leaves.