Comments on: Pesang Manok / Boiled Chicken Soup

By: jocelyn

jocelyn — Wed, 19 Nov 2008 13:16:43 +0000

This is a nice soup!!!!!!

By: millet

millet — Sat, 25 Mar 2006 07:26:39 +0000

MM, you’re right, i got confused there for a minute…tinola has sili leaves and papaya, and they make a world of difference…thanks for the clarification.

By: maeli'i

maeli'i — Sat, 25 Mar 2006 07:09:55 +0000

when I cook pesang isda or pesang manok, i make sure that i prepare the sauce that goes with it, “Miso” permented soybeans – sautÃ©ed in garlic, onions, tomatoes and the fermented soybeans. yummy to my tummy!!!

By: Karen

Karen — Fri, 24 Mar 2006 22:58:11 +0000

Interesting! I’m using the same article for something. :-)

My mom’s been asking me to cook pesang bulig (dalag). In our town, pesa is strictly fish, ginger, pechay puso (bok choy) and potatoes. The soup has a handful of rice thrown in too.

Chicken is an interesting twist for me.

By: Mandy

Mandy — Fri, 24 Mar 2006 15:56:02 +0000

i forgot to say,because my mom is cebuana, this is how we do pesa.

By: Mandy

Mandy — Fri, 24 Mar 2006 15:55:04 +0000

maybe pesang manok is a visayan thing? we always have this at home. also pesang porkchop. but i don’t like tinolang manok.

By: spanx

spanx — Fri, 24 Mar 2006 06:59:36 +0000

marketman,

do you use Marca El Rey Chorizo de Bilbao for your pesa, pochero, et al?

when i want to reward myself,
i make myself a decadent marca el rey “chorisilog”.

ooops,
catholic schoolboys must abstain from meat on Fridays.
in that case,
Pesang Dalag is a fine substitute.

By: oscar

oscar — Fri, 24 Mar 2006 06:56:43 +0000

What’s the difference between pesa and tinola?

I think tinola uses papaya (or for some, chayote) unlike pesa. Not sure where the word tinola came from. I’m a purist when it comes to tinola because I want it with green papaya and not chayote. Papaya contains papain which softens the chicken meat (the reason why papaya fruit is also served in seminaries *daw*) and you can see the diff wrt “tinola” with chayote.

I’m sometimes queasy with pesa because I only new nilagang baboy with the ingredients you mentioned, MM, but looks like chorizo gives it a different spin. Will try that.

By: rampau

rampau — Fri, 24 Mar 2006 02:35:44 +0000

I rhought pesa was always fish until later when my Mom started making pesang baka. In our house it’s a style of cooking, no oil, just onions, ginger and patis. Never salt for pesa. Is that funny or what? Never heard of pesang manok which in your recipe is quite similar to tinola since you sauted it in garlic, ginger and onions. I love it that you referred to the late great Doreen Fernandez. Not only was she a great writer but an educator (memories from my years in Ateneo). I miss her so much!MM, you should continue her legacy by writing the food column in the Inquirer. There’s no one there that has taken her place yet. Think about it!

By: khursten

khursten — Fri, 24 Mar 2006 02:23:58 +0000

In our house, this would be nilagang manok. On the other hand, have you tried making this pesa dish with a rich sautee of miso, tomatoes, and onions? You season the miso paste with some patis and you use this mixture instead of just patis. A lovely new dimension. :3 So much love. Nice pictures!