The Eikenburgs: Tenolang Manok (ten Oh Lahng Mah Nohk) Recipe
Yield: 1 servingRecipe by luhu.jp
Ingredients:
1 medium: To lg whole chicken,
1 package: Fresh spinach,
-cut into pieces,
-, or approximately 10 oz.
-, option: skin removed
10 cup: 12 c. water,
3: Chayote squash, peeled,
1 medium: Onion, sliced
-deseeded and sliced,
1/4 cup: 1/3 c FRESH ginger,
8 centiliter: To 12 cloves of garlic,
-peeled and julienned,
-crushed with a knife flat,
2 tbsp: Canola oil,
-and chopped fine,
4 tbsp: Patis, (fish sauce)*
5: 6 jalapenos, serranos or
-approximately,
-habaneros, whole
1/4 tsp: Freshly ground black pepper,
Directions:
In a LARGE pot lightly saute the garlic in the oil until lightly brown. Add
ginger and onions, cook till onions turn translucent. Add chicken pieces,
mix well. Add patis and black pepper to mixture. Add at LEAST 10 cups of
water. Bring to a boil, then cover and reduce heat, cook until the chicken
is tender, about 45 minutes. When chicken is done, add the chayote squash
and the chiles, then return to a boil and cook over a medium heat for about
10-15 minutes until the squash is tender. Then, add the spinach on top of
the soup, cover and cook until spinach wilts, about 1-2 minutes. Serve with
brown rice, and the traditional Filipino way is to take one of the cooked
chiles out and put it in a small bowl with enough patis to cover, then
smash the chile up in the sauce. You then use the chile/patis mixture to
season, if its not salty enough. * This is easiest found in an oriental
grocery. The best brand is Rufina, if you cant get that, Tiparos (from
Thailand) is OK.
Source from luhu.jp
ginger and onions, cook till onions turn translucent. Add chicken pieces,
mix well. Add patis and black pepper to mixture. Add at LEAST 10 cups of
water. Bring to a boil, then cover and reduce heat, cook until the chicken
is tender, about 45 minutes. When chicken is done, add the chayote squash
and the chiles, then return to a boil and cook over a medium heat for about
10-15 minutes until the squash is tender. Then, add the spinach on top of
the soup, cover and cook until spinach wilts, about 1-2 minutes. Serve with
brown rice, and the traditional Filipino way is to take one of the cooked
chiles out and put it in a small bowl with enough patis to cover, then
smash the chile up in the sauce. You then use the chile/patis mixture to
season, if its not salty enough. * This is easiest found in an oriental
grocery. The best brand is Rufina, if you cant get that, Tiparos (from
Thailand) is OK.
Source from luhu.jp