"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Tuesday, August 18, 2009

Tinolang Manok


2 cloves garlic, crushed
1 onion, regular size, cut
1 stem of fresh lemon grass (dry lemon grass, optional)
White gourd or upo, peeled and cut into desired size
1 cup green beans, cleaned and halved
1 cup deboned moringga leaves or "kalamunggay"
1 tsp annato powder (soy sauce, optional)
water, salt to taste

White Gourd or "Upo"


Manang said...

Hi Inday,
thanks for following :)
I would be interested also in what you cook up in that part of the world. :)

Bonnie Bonsai said...

Oh Manang, thanks for the visit. I haven't even written the method yet.

Australia is now a highly multicultural country. So our foods here vary according to tradition of each citizen. But we do have common taste we adapted from this country: barbecue Ozzie style.

Thanks for the visit.

Linda said...

Thanks for pointing this blog out to me. I am the same, left overs are for eating in the first two days, freezer just for things in the next few weeks. I do love having lots of sauces and jars of flavourings in the fridge or spices.

Bonnie Bonsai said...

Thanks Linda for coming. I'll try loading the method of this recipe for you. "tinola" actually in english means stew.

so just imagine how to prepare it though I have my own variation in doing it. :)