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Recipe ng tinola ng 'Ina ng Katipunan' na si Tandang Sora


Itinuturing na "Ina ng Katipunan" ang rebolusyonaryong si Melchora Aquino, o mas kilala sa tawag na Tandang Sora. Para pawiin ang pagod at hirap ng mga nakikipaglabang Katipunero noon ay nagluluto raw ito ng kanyang malinamnam na tinola! Ibinahagi ng apo sa talampakan ni Tandang Sora ang kanyang recipe ng Tinolang Manok sa Tagalog.  Tinolang Manok sa Tagalog Ingredients: 
  • 1 native chicken  
  • Chicken’s blood  
  • A handful of uncooked rice  
  • 1 small onion, chopped  
  • 2-3 cloves of garlic, crushed and minced  
  • 1 small ginger, chopped  
  • 1 medium-sized unripe papaya, peeled, deseeded and cut into cubes  
  • Sili leaves
For the dipping sauce:
  • Cooked chicken’s blood  
  • Chili peppers  
  • Calamansi
Procedure: 
 
  1. Butcher the chicken and drain its blood into a small bowl with a handful of uncooked rice. Set the blood aside until it coagulates.  
  2. Dress the chicken, making sure that all feathers are plucked, the innards removed and that the chicken cavity is cleaned.  
  3. Saute the garlic, onion and ginger.  
  4. Add the chicken, cut up into small pieces.  
  5. Add about a cup of water.  
  6. Add the blood and rice mixture.  
  7. Pour another cup of water into the broth until the soup thickens.  
  8. When the chicken pieces are tender, add the unripe papaya and let simmer.  
  9. When papaya pieces have softened, add the sili leaves.  
  10. Season with salt and pepper to taste.  
  11. Remove from heat when sili leaves have wilted.
To make the dipping sauce: 
  1. Crush some chili peppers into about a spoonful of cooked chicken blood from the tinola broth.  
  2. Add the juice of one to two calamansi.
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