Tinolang Manok & Nilagang Baka

By: Aeron Lancero

 

Magandang araw sa inyo lahat and hope you are all recovering from the election by now. I am sure many of us have concerns in regards to who was elected and can potentially push back all the progress we have achieved as FilAms. There can be some truth to this and we have been in this situation before. Today means we need to continue to overcome… Possibly we will have to work harder and that’s okay, we are the epitome of great work ethic and do not forget as a culture and a people we are HOT…

We have athletes that are recognized especially recently in Chicago, the Cubs’Addison Russell and Manny Pacquiao, who just won a championship, and not to mention our food has been showcased, talked about, and featured on international media. That said, do not put your head in the sand, do not hide underneath the sheets, do not use this as an excuse to slow down and blame our society and politicians on our struggles.

If we learned anything, this is our sign to continue to fight for our right and place in America. We, just like all who voted, are the reasons why America is great and together we will make it even greater. Enough of my political side, and now to the story I share about FilAm food and hospitality.

I am sharing favorite dishes of Manny Pacquiao regardless if he is training or just wants to enjoy eating. Based on credible sources, his two favorite dishes are “tinolang manok,” pinoy chicken soup, and “nilagang baka” beef soup. These dishes are low on fat and high on protein, the way it is cooked. Both are proteins cooked in water. The protein should still be attached to its bones so you can truly get that flavor of the protein.

With tinola, the typical ingredients are ginger, a leaf vegetable (mongo leaves are the most common in the Philippines, here they use spinach more often) and papaya. Onions and salt are typically in the stock. It is slowly cooked till chicken is very tender. Most FilAms eat it with rice and to add more saltiness to it, fish sauce is a common use to provide that flavor.

As for “nilagang baka,” the process is about the same like back in the olden days. Although the way Pacquiao likes them is that the beef ribs are usually roasted in the oven with just salt and pepper. Once the meat is slightly browned, then it is placed in the stock pot with onions, carrots and celery and filled half way with water and is cooked with whole peppercorns. It is slowly cooked until meat is also super tender. Potatoes and a green leaf are then added. Baby bok choy is a favorite, and for more economical reason, napa cabbage or regular cabbage is used. Many like corn on the cob in his nilaga, as well. The broth is seasoned with salt although same with tinola typically fish sauce accompanies it.

Manny, before his fights, is rumored to eat “bulalo baka,” which is beef bone marrow soup which makes that dish high on protein and with the vegetables high on fiber as well, and is prepared by his private chef. Obviously, we have many dishes that are healthy and rich in nutrients and when you showcase these dishes you can say. Manny Pacquiao, the 38- year-old currently ranked as the best pound-for-pound fighter loves these dishes.

T I N O LA N G MA N O K ( C H I C K E N I N G I N G E R B R O T H )
Author: Lalaine | Kawaling PInoy
Yield: 4 Servings
I N G R E D I E N T S
1 tablespoon oil
1 small onion, peeled and sliced thinly
2 to 3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger, peeled and julienned
1 (3 to 4 pounds) whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into 2-inch wedges
1 bunch fresh spinach leaves, stems trimmed
salt and pepper to taste
I N S T R U C T I O N S

1. In a pot over medium heat, heat oil. Add onions, ginger and garlic, and cook until limp and aromatic.

2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.

3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.

4. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt.

 

Nilagang Baka
Author: Manny
Ingredients
¾ kilo beef, sliced in 2 inches length
2 pc beef bouillon dissolved in 4 cups water or 4 cups beef bones soup stock
1 tsp. whole peppercorn
1 pc onion,
2 medium size carrots, sliced in four portion
3 medium size potatoes, sliced in four portion
1 small pechay (optional)
1 small cabbage, sliced in four portion
Salt to taste
MSG or granulated seasoning
(optional)
Instructions
1. Boil the beef until tender with peppercorns and onion in a pot with the soup stock or the water with the dissolved bouillon. Add water, if necessary, to avoid drying
up.
2. Cover and simmer for 30 minutes. Add the carrots and potatoes and simmer until potatoes are cooked. Then add the remaining ingredients and put salt and MSG,
according to your taste. Serve hot.##

TINOLANG MANOK

NILAGANG BAKA

TINOLA RAW

NILAGA RAW