TINOLA RECIPE
Ingredients
1 whole chicken cut into serving pieces
36 ounces rice washing
1/2 piece green papaya cut into wedges
1 tablespoon garlic minced
1 piece onion chopped
1 thumb ginger cut into strips
2 tablespoon fish sauce
1 cup Hot pepper leaves
3 tablespoons fish sauce
1/4 teaspoon ground black pepper
Instructions
Sauté the garlic, onion, and ginger
Put-in the chicken and cook until color turns light brown
Add the fish sauce. Stir. Pour rice washing into the cooking pot. Let boil. Cover the
pot and simmer for 45 minutes. Note: add water if needed.
Add green papaya. Cook for 5 minutes
Add the hot pepper leaves or malunggay leaves. Stir and cook for 1 minute.
Season with ground black pepper. Note you can also add fish sauce or salt if
needed.
Transfer to a serving bowl. Serve hot. Share and enjoy!
Tools and Equipment
1. Measuring Cup
2. Knife
3. Cutting Board
4. Cooking Pot
LOMI
Ingredients
1/2 lb. fresh flat miki noodles
10 ounces boneless chicken breast sliced into thin pieces
1 Knorr Chicken Cube
1/2 medium cabbage chopped
1 cup chopped carrots
1/2 cup chopped scallions
1 medium yellow onion cubed
3 cloves garlic crushed
1 tablespoon cornstarch
1 egg
6 to 7 cups water
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons cooking oil
Instructions
Heat oil in a cooking pot.
Saute garlic, onion, and carrots.
Add the sliced chicken. Cook until the chicken turns light brown.
Pour the water into the pot. Let boil.
Add Knorr chicken cube. Stir. Cover the pot. Cook the chicken between low to
medium heat for 15 minutes.
Add cabbage and miki noodles. Cook for 8 to 10 minutes.
Add scallions. Stir.
Pour the egg. Continuously stir to prevent the egg from forming.
Add 1/4 cup water to cornstarch and stir to mix. Pour it into the pot. Stir until the
soup thickens.
Add salt and ground black pepper. Cook for 2 minutes.
Transfer to a serving bowl. Serve.
Tools and Equipment
1. Cooking Pot
2. Knife
3. Chopping Board
4. Wooden Spoon
5. Measuring Cup
COLD CUCUMBER SOUP
Equipment
Blender
Ingredients
For the soup:
2 English cucumbers peeled, seeded, & chopped (about 4 cups)
1 cup unsweetened almond milk
2 garlic cloves
4-5 fresh basil leaves
2 green onions
1 sweet apple peeled & cored (I used a Red Delicious)
juice of ½ lime
½ teaspoon Himalayan pink salt or to taste
water to thin optional, if needed
For the garnish:
diced cucumber
diced red pepper
slivered almonds
Instructions
Place all of the soup ingredients into a high speed blender and purée until smooth.
Add water (or additional almond milk) to thin, if needed.
Carefully transfer to an airtight container and place in the fridge for 1 to 2 hours to
chill.
Once chilled, serve garnished with diced cucumber, red peppers, and silvered
almonds.
RAMEN
Ingredients
1 tsp sesame oil
1 tsp olive oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1/2 cup shredded carrots
1/2 cup shiitake mushrooms, sliced (optional)
4 cups Chicken or vegetable broth
1 TBSP rice vinegar
3 TBSP low-sodium soy sauce (more to taste)
1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
2 3 oz portions of Ramen (discard the flavor packets)
Toppings
Sliced scallions
Sesame seeds
Shredded carrots
Soft-boiled egg
Instructions
Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see
notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not
brown the garlic, or else you'll get a bitter flavor.
Add the carrots and mushrooms if you're using them, and simmer until they soften,
about a minute, stirring frequently.
Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a
simmer; let it go for about five minutes. Taste, and adjust heat and taste to your
liking by adding more Sriracha and soy sauce if needed.
While the broth simmers, cook the Ramen noodles in a separate pot as per the
package's instructions. (You could cook the noodles in the broth directly, but that
makes for a messy transfer to a bowl. It's much easier to transfer drained cooked
noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain
and rinse under cool water, place into a soup bowl, and set aside.
When the soup is ready, spoon the broth over the noodles. Allow to cool. At this
point, make your soft-boiled egg if you're garnishing with one, and add the rest of
your toppings to serve.
Equipment
Pressure cooker
Ingredients
2 lbs beef shank
½ cabbage whole leaf individually detached
1 bundle bok choy
2 cobs corn each cut into 3 parts
2 Tablespoons whole peppercorn
1/2 cup green onions cut unto 1 1/2 inch pieces
1 onion
34 ounces water
fish sauce to taste optional
Instructions
In a big cooking pot, pour in water and bring to a boil
Put-in the beef shank followed by the onion and whole pepper corn then simmer for
1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
Serve hot. Share and Enjoy!
