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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.

  • Adidas + Saluyot
    Posted in: Meat

    Adidas + Saluyot by Mommy Shelette.

    In the Philippines, adidas refers to chicken feet.

    The usage derives from the fact that the chicken’s three claws are reminiscent of the trefoil logo of the German shoe company Adidas.

  • Chicken adobo with rice, and salted egg on banana leaf.
    Chicken Adobo
    Posted in: Meat

    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!

  • Pininyahang Manok (Pineappled Chicken)
    Pininyahang Manok
    Posted in: Meat

    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
    Talunang Manok
    Posted in: Meat, Recipes

    The Filipino likes cockfights. When his rooster loses, it is called talunan and goes into a pot. A special recipe is needed to make it tender. A talunan is tougher than a coop-bred chicken but tastes better. After all, being a spoiled fighting cock, it was fed particularly well and massaged and deloused by its […]

  • Sinampalukang Manok
    Sinampalukang Manok
    Posted in: Meat

    Sinampalukang Manok by Mommy Shelette. Sampalok is tamarind. Manok is chicken. Okra included among the ingredients! Recipe and more after the website upgrade. Please check back. Thanks 🙂

  • Chicken Tinola
    How To Cook Tinola
    Posted in: Recipes

    Video Clip by Mayette Garcia: Cooking Tinola   INGREDIENTS FOR TINOLA 1 kilogram chicken breast 1/2 kilogram green papaya or chayote 1/2 cup sili leaves or malunggay 2 pcs. minced garlic 1 pc. onion sliced 3 cups water 2 tbsp. sliced ginger 1 tbsp. cooking oil salt to taste HOW TO COOK TINOLA Saute the […]

  • Pinikpikan
    Posted in: Hot Topics, Meat

    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.