Saturday, May 15, 2010

Chicken Tinola /Boiled Chicken with Ginger


You'll Need:

1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt

Here's How:

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork.
Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.

2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.

3. Take out the pork from the pot and let it cool.

4. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.

5. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.

6. Draw off the fried tokwa on paper towels and let it cool.

7. Cut up the remaining onion and 3 cloves of garlic.

8. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.

9. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.

10. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.

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