Tag Archives: ginger

Ginger Delegation

It’s been a very busy few days–between construction work at home, farm, commercial food photoshoots, and a visit from the Ginger delegation–people who are experts in growing ginger.  Of course, I made lunch and just made the best of what we got in the backyard–practically.  Just let me know if anyone’s interested in the recipe of these items.

Things are coming along  just fine.  I’m here in the Philippines for a reason and it’s now slowly unfolding.  Ecstatic, anxious and excited, there’s so much work ahead, good for the mind, body and spirit.  Cheers to a bright, gingery future!

Flame-Broiled Okra & Sweet Peppers with Dry Farmed Tomatoes, Native Yellow Ginger, Tagalog Onions, Calamansi Dressing

Flame-Broiled Okra & Sweet Peppers with Dry Farmed Tomatoes, Native Yellow Ginger, Tagalog Onions, Calamansi Dressing

Patani (fragrant lima beans), tender yam leaves,  ginger, red onions, Ilocandia dressing

Patani (fragrant lima beans), tender yam leaves, ginger, red onions, Ilocandia dressing

Freshly caught first thing

Freshly caught first thing

Malunggay (moringa) fruits, sweet peppers, local kabocha, okra, pork, ginger braised in coconut cream

Malunggay (moringa) fruits, sweet peppers, local kabocha, okra, pork, ginger braised in coconut cream

2011 Artesa Chardonnay, Limited Release

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Holy Tinola!

When the skies are in void of azure colors and when the breezes remind you that it’s time to wear another layer of clothing, it’s a good idea to make Tinola.  It is a chicken dish in gingery broth with soft, green papaya and tender pepper leaves.  This classic Filipino dish truly hits home.

Tinola: native chicken in ginger broth, green papaya, pepper leaves, garlic and onions.

Tinola: native chicken in ginger broth, green papaya, pepper leaves, garlic and onions.

Here’s the recipe.

TINOLA

Ingredients:

2 tbsp vegetable oil
5 cloves garlic, crushed
1 small onion, diced
3″ ginger, julienned
3 -4 lb chicken, cut in pieces, (native chicken optional)
2 tbsp patis (fish sauce)
4 cups water or light chicken broth
1 green papaya, peeled and cut into diamonds (or chayote/sayote)
1 1/2 cups pepper leaves

Directions:

Saute the garlic, onion and ginger in hot oil.  Add chicken, add patis, stir and cover for 10 to 15 minutes–chicken will draw its juice.  Don’t brown and keep heat on medium.  Add water or broth and bring to boil. Reduce heat, add papaya.  Cover and simmer for another 20 minutes.  Remove from heat and toss in pepper leaves.   Salt to taste.

Suggested additional ingredients (to be added in the pot immediately after heat’s turned off):

2 jalapeno peppers or 6 sweet long peppers

1 or a combination of:  spinach, moringa (malunggay), yam leaves, bittermelon leaves alucon

Serve with freshly cooked rice or as is.

Stay healthy, friends!

 

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