Tinolang Manok (Chicken & Green Papaya Soup)

Tinolang Manok (Chicken & Green Papaya Soup)

Hello Everyone! My goodness has it been cold these past few days/nights! Today I didn’t particularly do much besides staying indoors, away from the cold and rain, and cooking up a nice pot of Chicken Soup to stay warm. I made Arroz Caldo, a Filipino chicken porridge, over the weekend seeing as I thought I’d be doing down with a cold, but I was mighty fine the next day. I had some leftover chicken and ginger from that, and so I decided to make chicken soup with it! All I really needed was green papaya and malungay or chilli leaves. Also, perfect as it’s winter warmer month on my blog, and I actually didn’t have chicken soup pre-planned into the month.

Growing up, my mom always made this dish, even though we live in the tropics where we have hot weather all year round, it was still a perfect dish for a rainy day. We usually skip the malunggay or chilli leaves altogether since its not commonly found in the markets, unless you grow your own, and we usually use chayote (or known as chokos here in Australia, which by the way I never knew until I arrived here) instead of green papaya; no real reason for the substitute. My mom also adds glass noodles to the soup rather than pairing the soup with rice (but I still add the glass noodles and have a serving of rice anyway).

Tinolang Manok (Chicken & Green Papaya Soup)

I think I may have at one point in my life tried this chicken soup with green papaya, and I honestly could not tell the difference in taste, until today that is. I’m not sure if it’s the particular papaya that I picked or the way I prepared it, or whatever it may be, it did not leave a lovely taste to my buds. It just tasted wrong and I can’t pinpoint what it tasted like. Probably just raw papaya to me, but I believe that I’ve cooked it long enough because it was soft, and I don’t think I needed to do anything with it besides peeling and removing the seeds to prepare it. After this dish of mine, I definitely prefer using chayote/choko with my chicken soup. Anyway, I also tried to look for malunggay and chilli leaves in the markets. No one knew what malunggay leaves were and a lady told me that “no one here sells chilli leaves”. I stopped and thought for a while, and then I saw a sign that said that they sell curry leaves. I thought to myself if I could use curry leaves instead of chilli leaves, and so I bought a small bag of fresh curry leaves. It was a wise decision in my opinion! The curry leaves made the soup even more fragrant, which I didn’t think was possible seeing as the chicken soup alone without it was already fragrant enough. It also added a subtle flavour to the soup which I can’t quite describe. Basically, if you’ve had the chance to smell curry leaves, that smell is the flavour. I don’t know if I made any sense there but that’s what I feel/taste.

Tinolang Manok (Chicken & Green Papaya Soup) Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 4

INGREDIENTS

  • 1kg chicken wingettes, washed and cleaned
  • 1.5L water
  • 1/2 small-sized green papaya, peeled, seeds removed and cut into wedges
  • 2-3 garlic cloves, minced
  • 1 brown onion, diced
  • Thumb-sized ginger, julienned
  • Small bunch curry leaves
  • Ground salt and black pepper, to taste

METHOD

  1. Heat oil in a large pot over medium-high. Add the julienned ginger strips and sauté until fragrant. Add in the garlic together with the curry leaves and continue sautéing until golden brown. Finally, add in the onions and cook until they are soft and translucent.
  2. Add in the chicken wingettes together with a bit of salt and pepper. Give it a good mix, then cover the pot and let it cook for about 8-10 minutes.
  3. Add in the water and bring to a boil. Once boiling, add in the papaya wedges and cook for a further 15 minutes or until the papayas are tender. Taste and if needed, season a bit more to your liking.
  4. Turn the heat off and serve immediately with steamed rice. Enjoy!

Tinolang Manok (Chicken & Green Papaya Soup)

The secret to making a good chicken tinola is to simmer the chicken for a long period of time. This enables the flavours of the chicken to infuse into the soup and also tenderises the chicken. I’d say cook it between 45-60 minutes, but 20 minutes cooking time is good enough if time is not on your side. Both has worked out fine for me.

BON APPÉTIT

– Ally xx

myTaste.com

Kamayan sa Palaisdaan

Kamayan sa Palaisdaan

Hello Everyone and welcome back to an all new Review Sunday! Most of the food that you’ll see here have either already been touched on in previous reviews, and/or recipes, so I may not write much about the food only because it’s nothing quite so special. Kamayan sa Palaisdaan has both a Hotel & Resort, as well as a restaurant, both carrying the same menu but differ in ambience. It is the ambience of the restaurant just down the road from the Hotel & Resort that made me want to write a review and share this place with you – floating bahay kubos on bamboo rafts!

Kamayan sa Palaisdaan

Other than the ambience, I couldn’t really pick out anything special from their menu that really made me want to say, “I’m coming back here for this particular dish!” Though they say it’s an ideal getaway restaurant for seafood lovers, the seafood did not really impress – well I mean, we barely ordered any seafood to be honest.

I don’t know why I am so negative when it comes to reviewing Filipino food. The only reason I can think of is that most of the food that you get dining out, you can easily cook it up yourself at home and it tastes exactly the same. From the dishes that you will see below, I can definitely cook up all the dishes. I guess it’s because I know how to cook these dishes, that I comment the way I do. I’m not saying that these are terrible dishes; if anything, they are my favourite dishes to have when eating at home. It’s just that when I dine out, I want to eat something that I can’t cook myself (or I guess in my case, haven’t attempted to cook yet).

Kamayan sa Palaisdaan - SINIGANG atbp: Sinigang na Sugpo
SINIGANG atbp: Sinigang na Sugpo (₱320.00)

Sugpo, as you can already tell from the photograph above is prawn (or shrimp if you’re from that part of the world that calls them that despite being huge-ass prawns). Sinigang is a soup that is characterised by its sour and savoury taste that is most often associated with tamarind. This is a dish that my mom would make a few times a month, varying between different meats such as beef and pork, and seafood like prawns and fish, accompanied by all sorts of vegetables from daikon, water spinach, okra, taro corms, etc. This is a dish I love especially when the weather is quite chilly.

Kamayan sa Palaisdaan - SINIGANG atbp: Tinolang Manok
SINIGANG atbp: Tinolang Manok (₱255.00)

This is another dish that my mom would always make, and also great for cold and rainy days. Tinola is a ginger and onion based soup with manok (chicken) as the usual main ingredient, best complimented with green papaya wedges (an alternative is chayote/chokos) and chili leaves. Again, a dish that I love, but very close to the way that I’d make it at home.

Kamayan sa Palaisdaan - SIZZLERS: Sisig Pork
SIZZLERS: Sisig Pork (₱205.00)

Of course, a meal in the Philippines would not be complete without sisig! I was actually quite disappointed with this sisig dish though – it came to the table, not only without a freshly cracked egg on top of it, but it also wasn’t sizzling and was very dry.

Kamayan sa Palaisdaan - IHAW: Inihaw na Spareribs
IHAW: Inihaw na Spareribs (₱310.00)

I love ihaw, and I love spareribs. Sadly, these ribs were dry and weren’t very tender.

Kamayan sa Palaisdaan - IHAW: Inihaw na Pork Chop
IHAW: Inihaw na Pork Chop (₱320.00)

The pork chop option was much better than the spareribs; juicy, tender, and full of that lovely char-grilled flavour.

Kamayan sa Palaisdaan - VEGETABLES: Chopsuey Chicken
VEGETABLES: Chopsuey Chicken (₱185.00)

Whenever we dine out, we try to avoid dishes like chopsuey, but because we couldn’t decide on any other vegetable dishes (I know there’s chicken in it but it was somehow placed under the ‘vegetables’ section on the menu). Why we try to avoid this dish is simply because it’s basically just stir-fried vegetables and nothing more exciting to that.

Kamayan sa Palaisdaan - PRITO: Daing na Bangus
PRITO: Daing na Bangus (₱160.00)

Bangus (milkfish) is the national fish of the Philippines and can be prepared and cooked in various ways. ‘Daing’ refers to dried fish from the Philippines. Fish prepared as daing is usually split open, gutted, salted liberally, and then sun and air-dried. I love eating fried bangus with a bit of pickled green papaya on the side with plain rice. But honestly speaking though, why order fried fish at a restaurant? In my case, because I love it and I couldn’t find anything else in the menu that attracted me to it.

Kamayan sa Palaisdaan - SALADS: Ensaladang Pako
SALADS: Ensaladang Pako (₱125.00)

Quite possibly the worst dish from this place based on my taste buds and opinion. For starters, the taste of what seemed to be raw pako (an edible Fiddlehead fern) did not sit too well with me; it tasted bitter. What made it worse for me were the raw onions and the obvious canned sardines in tomato sauce. Why did I order this? Well I didn’t, my uncle did. I don’t think I even touched this dish after a small bite of just the pako.

Kamayan sa Palaisdaan - JUICES: Buko FreshJUICES: Buko Fresh (₱60.00)

Fresh coconut juice straight from the shell, need I say more?

Overall, as I have already mentioned above, the menu is pretty average and can honestly be found in many other restaurants (and homes no matter rich or poor) across the Philippines. I guess it’s safe to say that if you are going to the restaurant for the food, it’s not worth the trip to this place seeing as it is also quite hard to find. However, if you want to dine in a bamboo hut on a bamboo raft floating over water, then you may want to make the trip here just for that experience. Dining at the Hotel & Resort isn’t bad as well as it provides a lot more recreational activities that you can enjoy aside from dining, and it also overlooks Mount Banahaw. So ambience and dining experience is a sure 10 for me. Service probably an 8 as even though there were quite a few staff members, it was pretty hard to flag one down whenever we needed something. Food – probably a 5; 6 if I’m feeling generous, but nothing more.

Kamayan sa Palaisdaan

Barangay. Dapdap
Tayabas, Quezon
Philippines

– Ally xx

Mesa Filipino Moderne - FRESH CATCH: Tilapia

Mesa Filipino Moderne

Hello Everyone and welcome back to an all new Review Sunday! I’ve got three more places from the Philippines that I want to touch on before I start reviewing a couple of places here in Brunei. I’ve actually visited quite a number of places in the Philippines, but I feel like I haven’t had the full dining experience yet in terms of what their menu has to offer. Then there are some other places that I was thinking of writing about, but when I look back at their food, it was all too similar and nothing special really.

Anyway, what I realised when dining out in the Philippines, food is always the same no matter where I go. For example, dishes like sisig, crispy pata, kare-kare, sinigang, laing, buko pandan, leche flan, and many other classic and famous Filipino dishes, though I imagine cooked slightly different to separate themselves from others, all taste quite similar no matter where we have it. In tagalog, I would normally say “nakakasawa”, if you eat the same food over and over you will say or have that feeling nakakasawa, but maybe its because I’ve been eating in the wrong places.

Mesa caught my eye as I was roaming around SM North Edsa with my sisters while my Mom was somewhere along Quezon Avenue doing medical checkups. We were looking for new places to eat, and when a saw ‘new’ I just mean nothing like Barrio Fiesta or Gerry’s Grill – not places that we have been to over and over again every time we visit the Philippines. I had never heard or encountered Mesa in my pervious trips, and what intrigued me was the modernity and interpretation of classic traditional Filipino dishes. I was definitely intrigued when I saw Ostrich on their menu even though I didn’t have any.

Mesa Filipino Moderne - SISIG: Sisig in a pouch
SISIG: Sisig in a pouch
Savoury pork sisig wrapped in a pouch (₱190.00)

As mentioned probably in a previous review, sisig is a dish that I never fail to have whenever I visit the Philippines. I was attracted to this dish because I’ve never had sisig this way before. It was a perfect way to start out our lunch at Mesa; the pouches had a very nice golden brown finish to them, and it gave each bite a nice crunch to the sisig filling inside. It was paired nicely with a side of spicy vinegar as well.

Mesa Filipino Moderne - SOUP: Sinigang na baboy in guava and pineapple
SOUP: Sinigang na baboy in guava and pineapple
Pork simmered in broth with guava and fresh pineapple; serves 4-5 (₱290.00)

What caught my eye with this dish as I was browsing the menu was the guava and pineapple part. I’ve never had sinigang with these two fruits before so I was indeed very intrigued to know how the strong flavours would blend together. It actually worked quite well to an extent. I say ‘extent’ because there was one time I had a whole heap of guava flavour in my spoon of soup and the taste overkilled. Nevertheless, an enjoyable dish.

Mesa Filipino Moderne - FRESH CATCH: Hito
FRESH CATCH: Hito
Crispy boneless with mangga salad (₱340.00)

The only thing that concerned me about this dish was where’s the mango salad? If you’re going to make mention “with” mango salad, I expect it to be of reasonable portioning as a side dish and not just “topped” over the fried fish. Slightly disappointing.

Mesa Filipino Moderne - FRESH CATCH: Tilapia
FRESH CATCH: Tilapia
Crispy boneless served with four sauces (₱340.00)

Well, just like the crispy boneless hito, nothing quite special about the four sauces that went with fried fish that in my opinion had not much flavour in the flesh itself. Verging on being overcooked? Quite possibly.

Mesa Filipino Moderne - VEGETABLES: Laing 2 ways
VEGETABLES: Laing 2 ways
Taro leaves, pork, shrimp paste, and coconut cream topped with adobo flakes, served original and crispy (₱170.00)

The taro, or also known as gabi in the Philippines, is low in saturated fat, sodium, and cholesterol, and in contrast, high in dietary fibre, vitamin E, vitamin B6, potassium, and manganese. The leaves, stems, and corms are all consumed and form part of the local cuisine, a dish known as Laing. Laing originated from the Bicol region, and no matter where you have it at, and no matter the way it is cooked, it always ends up looking like a pile of… 🙂 I’ve had my fair share from many eateries, and even home-cooked laing, and it always looks like this. But I assure you that it tastes so much better than it looks. I like how Mesa served this dish two ways – basically one with sauce and the other without. Both tasted pretty good and the adobo flakes on top added that extra flavour and crunch to the dish.

Mesa Filipino Moderne - MEAT: Pinatayong Manok
MEAT: Pinatayong Manok
“Standing” whole chicken carved right at your table (₱415.00)

Quite possibly one of the reasons why I stopped in front of the restaurant and had a look at their menu; I saw a picture of this dish and I immediately knew I wanted to eat that. It was basically a whole roasted chicken that didn’t particularly have any special taste to it in my opinion, but what I enjoyed was the way it was served to us. It was brought to our table “standing” and carved for us at our table. The chicken was cooked well and was very tender.

Mesa Filipino Moderne - MEAT: Pork Binagoongan
MEAT: Pork Binagoongan
Pan fried pork belly sautéed in shrimp paste (₱190.00)

This dish I enjoyed because I love the pairing of a well-cooked pork belly, shrimp paste, and grilled eggplant. This dish did not disappoint at all unlike the others.

Mesa Filipino Moderne - DESSERT: Pandan Macapuno Rumble
DESSERT: Pandan Macapuno Rumble (₱75.00)

I was intrigued to know what modern twist they would put on a classic buko pandan dessert. Nothing special to be honest except the fact that the coconut meat was set with the jelly? That’s all that I could point out that seemed different to the classic ones I’ve had multiple times. Other than that, flavour was good.

Mesa Filipino Moderne - DESSERT: Crispy Leche Flan
DESSERT: Crispy Leche Flan (₱70.00)

This was the dessert that I was most looking forward to only to be disappointed in the end – small, not so crispy rolls of flan that didn’t quite taste like flan in my opinion and more like steamed egg. I was disappointed only because I had a much better first experience with crispy leche flan when I was travelling the city of Lucena just a couple of days before I visited Mesa again.

Mesa Filipino Moderne is definitely a place to visit if you want to experience modern Filipino cooking at an affordable price. I say that it is affordable because the pricing of their dishes are quite reasonable for the portions you get, so definitely a good value for money indeed. But as I have mentioned in another review before, these prices are not very affordable for the average Filipino, so I guess the value for money on a more general scale wouldn’t be so good. The food I would rate no more than a 6 to be honest – at first glance I was very excited to experience modern Filipino cuisine, but after having dined and looked back at the dishes that I’ve had, I can’t say I was left excited to go back for more. The only dish that I really enjoyed was the pork sisig in a pouch. Everything else was mediocre. Service 8 out of 10; it was exceptional nor was it bad, and the ambience is a sure 10 for me.

Now that I look back at all the dishes that I’ve had and my small disappointments with each of the dishes I ordered, I wonder how they were able to achieve the Best Food Retailer award. I may be jumping into conclusions a bit early as I’ve only tried probably an eighth of the dishes they have on offer, but if I am off to a non-promising start with their menu, I can’t be sure on how the rest will unfold if I visited a few more times and trying other dishes. Anyway, my opinion is my opinion; it may be biased, it may be not. You may agree with me, you may not, that is, if you’ve dined at Mesa.

I’m not sure if there are other restaurants that are much better at modern Filipino cuisine, but this is the first step of my journey to finding out how far we can modernise classic dishes. There is one place I have yet to visit, but have been closely following their Instagram page, and it’s called Sarsá Kitchen+Bar. I must say that their Sinigang Fried Chicken looks very enticing. Maybe on my next adventure to the Philippines I’ll be able to drag some family members over to have some eats.

Mesa Filipino Moderne
3/F SM City North EDSA, Main Building
EDSA corner North Avenue
Quezon City, Metro Manila
Philippines

– Ally xx