Comments on: Tinola a la Mhai-Mhai & Victor

By: solraya

solraya — Thu, 02 Aug 2007 01:28:52 +0000

I made this last night :)

The only things bought were the ginger and the salt. Everything else was picked from my farm in clay pots…including of course my chicken.

Now I am dreaming of that homemade Tiramisu. argghhhhh

By: CecileJ

CecileJ — Tue, 31 Jul 2007 03:02:56 +0000

Annette, u made me crave for the chicken blood in tinola!!!! Childhood food!!!! Aaaarrrggghh! (I don’t want to have to kill a native chicken to get the blood! Waaah, what am I going to do?)

BTW, did you guys know that there is a vendor in Salcedo Market that sells the unhatched eggs of native chickens? For those who grew up eating these, go na this Saturday. Yummy in nilaga/tinola/adobo na manok!

By: connie

connie — Tue, 31 Jul 2007 01:25:30 +0000

Oh my, this is how my mom would make her tinola, except she sautees the chicken with some oil and the tanglad. What with the abundance of native chickens which she raised, the malunggay trees along the fence, a bush of tanglad grown right next to the duhat tree and the papayas bearing green fruits in some part of the yard, you could truly say the best things in life are free.
The only part I didn’t like is when she would ask me or my sister to slaughter one of the chicken, I would always be the one crying especially when big sis slits that chicken’s throat. Raised for food or not, I still think them chickens were pets. LOL.
But yeah, this brings backs so much memories. Also mom would add some young leaves of a siling labuyo, which she also have growing in the yard. When I grow old I will be like my mom, have fruits and vegetable garden growing in the yard. I’m not sure about the chickens though, I think the neighbors wont’ like that. LOL.

By: teth

teth — Mon, 30 Jul 2007 04:32:12 +0000

That’s my three-year old daughter’s favorite ulam…Chicken Tinola!

By: dhayL

dhayL — Sun, 29 Jul 2007 19:20:55 +0000

oh speaking of tinola… i just made tinola with malunggay and sayote for my husband and daughter this morning before i went to work….

nikka,
try asian/chinese grocery or even filipino store, you can find them in the “frozen section”; they come in this square-clear packaging, so u can see through the actual leaves although it’s frozen! hope that helps…

By: Marketman

Marketman — Sun, 29 Jul 2007 11:38:53 +0000

nikka, horseradish tree…

By: nikka

nikka — Sun, 29 Jul 2007 11:08:22 +0000

i love tinola!

oh, does anyone know what malunggay is in English and if they have it in other countries? my cousin in the US just had a baby and is having trouble nursing. i recommended tinola w/ malunggay, but she can’t find any there.

By: annette

annette — Sat, 28 Jul 2007 23:13:42 +0000

That’s exactly how my Lola cook tinola, I remember when she usually was the one who butcher the chicken, save the blood which dripped out of the chicken’s neck in a plate with little grain of rice and later mix it with the tinola soup. Hmmm. . . I
miss her tinola and of course my Lola too.

By: Cherrie

Cherrie — Sat, 28 Jul 2007 22:09:35 +0000

I haven’t eaten one with malunggay… hmmm… i should try next time I’m in the Philippines.

By: cristy

cristy — Sat, 28 Jul 2007 03:43:21 +0000

I usually cook tinola with ginger, onions, papaya, and dahon ng sili. For a change, I’m going to try it with tanglad this time. Thanks MM for that wonderful recipe.