Arroz Caldo
Featured photo by Leslie Bernarte of Filipino Arroz Caldo: “Breakfast of Champions”
chicken
Chicken in Philippine cuisine. The Tagalog word for “chicken” is manok.
Of all edible fowls known to man, it is perhaps the chicken that Asian cooks love most to prepare in a variety of ways. The white meat is particularly valued for its ability to absorb and blend with so many other flavors.
Sinampalukang Manok
Sinampalukang Manok by Mommy Shelette. Sampalok is tamarind. Manok is chicken. Okra
Chicken Adobo
Photo by Jeric Travis of chicken adobo with rice and salted egg on banana leaf. Adobong manok na may kasamang itlog na maalat at kanin. Nakahain sa dahon ng saging. Recipe to be posted soon!
How to Make Arroz Caldo
Photo and Cooking by Mayette Garcia Ingredients: chicken, eggs, rice, calamansi… Mga
Pininyahang Manok
Pininyahang Manok (Pineappled Chicken) by Mommy Shelette.
Filipino language lesson!
pinya = pineapple (from the Spanish piña)
manok = chicken
The name of dish can be literally translated as “pineappled chicken” from Tagalog.
Talunang Manok
The Filipino likes cockfights. When his rooster loses, it is called talunan
How To Cook Tinola
Video Clip by Mayette Garcia: Cooking Tinola INGREDIENTS FOR TINOLA 1
Pinikpikan
Pinikpikan is a dish from the mountains of the Cordillera region in the Philippines. It is prepared by beating a live chicken with a stick prior to cooking. This is done to tenderize the meat and induce blood clotting.