Comments on: Binakol na Manok / Chicken & Coconut Soup

By: Maita Nolledo

Maita Nolledo — Thu, 06 Aug 2009 07:30:23 +0000

I substituted kaffir for the lemongrass and it turned out tasting a bit like tom yum. It was good though!

By: Marketman

Marketman — Wed, 15 Jul 2009 08:40:10 +0000

Dyann, binakol na manok recipes have been around for many, many decades.

By: Dyann

Dyann — Wed, 15 Jul 2009 08:30:38 +0000

I am completely utterless right now, my mates and I had been preparing to make a thesis on this kind of product. And I’m just…really…speechless…and this was posted year 2005… Now I don’t know what to do…I don’t know if I’m still gonna pursue or go on with the study, or….really speechless…c”,

By: iyoy

iyoy — Wed, 31 Dec 2008 12:30:07 +0000

was going through the archives and ran across jorp’s link to wyatt belmnonte. am native of aklan where binakoe (binakol to ilongos) is a special dish (probably because of the skill needed in cooking it). cut up young native chicken, preferably dumalaga, Cram inside green bamboo tube (bottom node intact)with lots of chopped onions and slivers of ginger. add barely a cup of water (no coconut water or buko meat). cut a clump of tanglad close to the roots, twist it as if making wrist-thick rope, bend the “rope” in the middle, and plug it into the open end of the bamboo tube. stand the tube outside circle of burning coals (the top leaning on the side of the pot where one is making “inin” to the rice). rotate the tube once to make sure it does not get burned (the bamboo tube can stand some scorching). this is where experience comes in. too far from the coal and the chicken will take forever to get cooked; too near and the container turns into cinder. after about three hours, deliver the whole thing to the table, remove the tanglad plug and pour the contents into a bowl. the aroma will flood the room. the chicken pieces, bathed in the fragrant soup, goes well with newly harvested rice. the commercially prepared binakoe in kalibo is coooked in an iron pot with slats of green bamboo thrown in to impart the distinctive flavor but will do as an introduction to the dish.

By: Cocoy Ventura

Cocoy Ventura — Wed, 17 Dec 2008 01:38:53 +0000

What a unique recipe! I’m itching to try. Thank you for sharing. Cocoy

By: jorp

jorp — Fri, 05 Dec 2008 17:35:04 +0000

WYATT BELMONTE has a good background info about chicken binakol

https://wyattbelmonte.blogspot.com/2007/02/chicken-binakol.html

By: dan

dan — Fri, 14 Dec 2007 03:54:27 +0000

Where is the word “binakol” came from? and where particular part of the Philippines it was originated?

By: Marketman

Marketman — Tue, 23 Aug 2005 22:55:49 +0000

Walang anuman… I hope you can try this recipe the next time you are home!

By: edee

edee — Tue, 23 Aug 2005 13:48:30 +0000

i was afraid you’ll gonna say that marketman :(

anyways, i’ll post this sa bahay para may variation naman tinola nila, at pag uwi ko ng pinas eh maipaluto ko :)

salamat ulit…..

By: Marketman

Marketman — Tue, 23 Aug 2005 05:30:58 +0000

Edee,

It has to be fresh buko… maybe you can get it frozen buko meat in Asian stores? But what makes this really good is the addition of the fresh buko water and meat.