Sinantolang Manok

Sinantolan na Manok or Siningang na Manok sa Santol is an old-recipe I learned from my grandfather.  He usually do this recipe everytime santol fruit is in season.  The santol fruit add sourness to the soup.

Sinantolan na Manok  has almost the same ingredients as other Sinigang-inspired recipe.  But this time you can add "santol" fruit to add twist to your usual sinigang. 

Main ingredient is chicken and santol fruit with different kinds of vegetables you can add to the recipe.  Most of the ingredients are easy to find in leading supermarkets and sari-sari stores or even from your own garden.

Sinigang can also be made of either pork, beef and fish aside from chicken.  It is an authentic filipino food and has won the taste-buds of most Filipinos because of it savory taste.  Filipino children specifically enjoy this dish. 

This dish is a good comfort food during rainy seasons.  The hot and sour flavoring of the soup gives warm comfort to a cold weather.

It is also a favorite food to serve to us in our younger years everytime we are sick as the soup gives a soothing sensation in the throat especiallly if you are experiencing bad colds.

The dish is also a complete source of vitamins as it contains meat, vegetables and fruit. 

Prep Time:           5 minutes

Cooking Time:   25 minutes

Total Time:         35 minutes

Servings:             4 - 6 

Ingredients:

• 1 kilo chicken, cut 
• 3 pieces santol fruit
• 2 pieces eggplant, cut diagonally
• 1 bundle kangkong
• 2 pieces stling haba
• 2 pieces tomatoes, chopped
• 1 piece onion, minced
• 5 cloves garlic, minced
• fresh tamarind or sinigang mix
• 3 tablespoon fish sauce or patis
• salt to taste
• 3 tablespoon cooking oil
• water

How to Cook:

1. In a heated pan, pour cooking oil.
2. Saute onion and garlic until golden brown.
3. Do the same with tomato, mashed it with the back of the ladle to release juices.  
4. Add the chicken until it turns light brown.
5. Pour 3 tablespoon of fish sauce or patis.  This will help remove slimy smell of the chicken.
6. Pour in water and santol let it simmer until meat is tender.
7. Add eggplant.
8. Add tamarind or sinigang mix.
9. Add salt to taste.
10. Turn off the pan and add kangkong and siling haba.  The remaining heat will help cook the kangkong and siling haba and will prevent it from getting over cooked.

Serve it hot with steamed rice and patis with sili as condiment.

Enjoy eating this dish with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related Post you may want to read:

Filipino Ulam Tips

Beef Pares

 Happy cooking and eating!

Arlene 

Beef Pares - Kanto Style

Beef Pares is a comfort food soup enjoyed by most Filipinos especially during rainy season because of it's savory taste.

It is considered as a food-to-go for most Filipino working people as it is very common to see street vendors selling them in cart.  From the word itself "Pares" means it is serve paired with "Sinangag".  A Filipino term used for fried rice and a staple food for most Filipinos especially during breakfast. 

Beef Pares has become popular among Filipino working class not only because of it's distinct taste but also it is usually sell in cheap price in a complete meal.  

The beef meat used is short ribs, shanks or flanks but the most common is brisket.  You can cut the meat into one inch cubes if it will be served for your family but if it use for selling in kanto-style or street-style they usually cut them into reaally small cubes.

The broth can be in thin or heavy sauce depending on your preferences.  Kanto-style is usually in heavy sauce to compliment well with fried rice. 

Here's the ingredients  and how to cook Beef Pares in Kanto Style. 

Prep Time:         10 minutes

Cooking Time:   30 minutes

Total Time:         40 minutes

Servings:             4 - 6

Ingredients:

• 1 kl beef brisket, cut into small cubes
• 5 cloves garlic, crushed
• 2 pc onion,peeled and quartered
• 2 thumbs ginger, minced
• 3 star anise
• a pinch salt
• a pinch of ground black pepper
• 3 tbps. cooking oil
• 3 tbps. fish sauce
• 4 tbps. soy sauce
• 4 to 5 cups of water
• 1/4 cup corn starch
• 3 tbps. brown sugar
• 1 bunch scallion, chopped

How to Cook:

1. In a pan medium heat oil.
2. Saute ginger, onion and garlic.
3. Add beef.
4. Seasoned with fish sauce until light brown.
5. Let it simmer for a few minutes.
6. Add water and soy sauce.
7. For added flavor, you can add Beef Knorr Cubes
8. Sprinkle a pinch of salt and ground pepper.
9. Add star anise.  This will give the beef a distinct taste and aroma.
10. Let the beef boil until the meat is tender. 
11.  Add brown sugar to give a sweet taste.
12. Add cornstarch to create a thick sauce.
13. Once cooked, garnished it with chopped scallions.   

Best served hot with garlicky Sinangag! 

Enjoy eating with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this food?  Can you share your Beef Pares- Kanto Style experience?  I would love to hear it from you.  Please comment down below and please don't forget to tag me a photo in my Fb and Instagram account.

Related Post you may want to read:

Filipino Ulam Tips

 Happy cooking and eating!

Arlene 

Laoya

Laoya or Lauya is a common dish serve in ordinary days in Filipino household.

It is a level-up version of Nilagang Baboy.  However, compared to Nilagang Baboy the taste is slightly sweet. With atsuete and different vegetables added in the recipe to create exciting taste.  Though atsuete in real has no taste, it has somewhat create an impression of giving a twist to the taste.  I also love the idea of adding saging saba and sweet potato in the recipe as it gives additional sweetness to the taste.

The most common pork meat used here is pork leg or "pata ng baboy".  But you can also use other parts like pork belly or "liempo".  Meat should be well cook until tender so it can create a flavourful taste in the soup.  This dish is best served during rainy season with fish sauce or "patis" and calamansi as condiments.  And if you are a fan of hot and spicy food, you can also add "siling labuyo" to complete the dish.

This dish is one of my favorite viand when I was still a kid.  I remember my grandfather will always cook this food for us as we always requested for this.  So whenever I cooked this dish today, it always remind me of my late grand father who was such a good cook during his time.  He told me he learned this recipe in his native town of Binan, Laguna.

This version of Laoya recipe is commonly found in the tables of the natives of Laguna, Rizal and nearby towns of Metro Manila.

Prep Time:         10 minutes

Cooking Time:   45 minutes

Total Time:         55 minutes

Servings:             6

Ingredients:

• 1 whole pata / 1 kl liempo cut into cubes/ 1 kl buto-buto which ever you prefer
• 2 medium size onions, quartered
• 1 tbsp whole pepper
• 2 pcs sweet camote, quartered
• 2-3 pcs saging na saba, cut diagonally 
• 1 cabbage, quartered
• 1 bundle pechay tagalog
• 6 -8 pcs baguio beans, sliced
• ¼ cup achuete extract
• 1-2 tbsp sugar
• 1-2 tbsp salt
• 4-5 cups of water

How to Cook:

1.   In a deep soup pot, add enough water.
2.   Add the pork part you prefer to use and let it boil.  Maintain at simmering point until tender.
3.   Add onion, whole pepper.
4.   Seasoned with 2 tbsp salt.
5.   Add saging na saba, sweet camote.
6.   Put a twist by adding ¼ cup atchuete extracts.
7.   Add 2 tbsp sugar for added sweetness.
8.  Add cabbage, pechay tagalog and baguio beans.  Do not overcooked the vegetable.

Best served with patis and calamansi on the side. 

Enjoy eating with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related Post you may want to read:

Filipino Ulam Tips

 Happy cooking and eating!

Arlene