Comments on: Binakol na Manok

By: the duchess

the duchess — Fri, 12 Nov 2010 05:20:19 +0000

My mom and I have been searching for this recipe. It’s one of those Lola’s recipes we never learned to make. We will try this for sure. Thanks!

By: eej

eej — Fri, 12 Nov 2010 00:23:46 +0000

I’ve never tried this before but it sounds intriguing… coconut juice soup with chicken? hmmm. Who would have thought the combination is possible?

By: sophie

sophie — Thu, 11 Nov 2010 16:58:22 +0000

i love this, i’ll try this weekend…

By: noes

noes — Thu, 11 Nov 2010 12:44:25 +0000

yummy!

By: Norma

Norma — Thu, 11 Nov 2010 11:56:13 +0000

Natie, thanks. I have a native chicken in the freezer and plan to make binakol with green papaya and sili leaves this week end.

By: wilby

wilby — Thu, 11 Nov 2010 05:54:17 +0000

did this with pork a few weeks ago. . . its niiice. . . :D

By: bubut

bubut — Thu, 11 Nov 2010 01:38:38 +0000

ive tasted this at Ka Lui in Palawan and i love it…

By: Getter Dragon 1

Getter Dragon 1 — Thu, 11 Nov 2010 01:24:50 +0000

I adore this presentation and would make a good bet that this would really take off in the more upscale Filipino restaurants (ie/ Bistro Luneta) here in the bay area.

Rather than use the young coconut as the serving vessel, I wonder if the product would take on a different flavor profile if the soup was prepared in the coconut itself and then steamed over time.

It reminded me of the bird’s nest soup preparation Bourdain tucked into during his firsts jaunts to Vietnam on his original travelougue, A Cook’s Tour: https://www.youtube.com/watch?v=nL4yas78TDY

By: present tense

present tense — Thu, 11 Nov 2010 00:42:45 +0000

MM, off topic – but have you seen the Assumption 79 cookbook yet ?

By: Libay

Libay — Thu, 11 Nov 2010 00:36:22 +0000

I just love the presentation, serving it in the coconut shell. It is best to use “native ” chicken for binakol, with lots of ginger to neutralize the malansa smell inherent to the chicken.