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Recipe: Tinola sa Buko

Published January 1, 1970 8:00 AM PHT

Updated March 11, 2020 9:03 AM PHT

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Subukan ang kakaibang tamis ng tinola recipe na ito.

INGREDIENTS:
1 kilo chicken, cut into serving pieces

2 pieces green papaya or chayote (sayote), cut into serving pieces

1 cup chili leaves or malunggay leaves

1 thumb-sized ginger, cut into strips

4 cloves garlic, crushed

1 onion, chopped

2 tablespoon fish sauce (patis)

6 cups coconut water

1 cup coconut meat

4 tablespoon vegetable oil

salt and pepper (to taste)

5 stalks lemongrass (tanglad), cut into 1 inch and pounded

2 pcs buko (Top sliced off)

PROCEDURES:

1. In a sauce pan, heat oil then saute ginger, garlic, onion and lemongrass.

2. Add chicken and continue sauteing until light brown then season with fish sauce.

3. Pour coconut water, coconut meat then simmer for 30 minutes or until chicken is tender. Add water if necessary.

4. Add papaya then simmer for another 5 minutes or until vegetables are tender but not overcooked.

5. Season with salt and pepper according to taste.

6. Add chili leaves then turn off the heat. Let it stand for a few minutes to cook the leaves.

7. Heat buko in oven

7. Spoon binacol inside buko and serve.