CHICKEN TINOLA

Ingredients:

1 whole chicken, cut into serving pieces
5 cloves garlic, chopped
1 pc medium onion, sliced thinly
1 tbsp ginger, sliced thinly
2 pcs chicken broth cubes
1 tbsp fish sauce(patis)
3 cups water
1 pc sayote, cut into cubes
1 cup chili leaves(dahon ng sili)

How to cook:

Saute garlic, onion and ginger.
Add chicken and fish sauce, saute until oil came out from the chicken.
Add water and broth cubes then simmer for 10 minutes.
Mix in sayote and cook until chicken and sayote are tender.
Add chili leaves and cook for a minute.

MENUDO

Ingredients:

1/2 kilo pork, cut into small cubes
1/4 kilo pork liver
1/4 cup soy sauce
2 tbsp calamansi juice
1/4 tsp black pepper
2 tbsp cooking oil
3 pcs chorizo bilbao, cut into small cubes
1/4 cup minced garlic
1 cup water
2 cups chopped tomatoes
1/2 cup pickle relished
1/4 cup cooking oil
2 cups potato cubes
1/2 cup red bell pepper,cut into cubes
1 1/2 cups cubed carrots
2 tsp salt
1/4 tsp black pepper
1/2 cup banana catsup
1/2 can liver spread

How to cook:

Marinate the pork in soy sauce, calamansi juice & black pepper for about 2 hours or overnight in the refrigerator.
Cook the pork together with the marinade until it changes color. Drain and set aside the pork juices.
In a pot, heat the oil and saute the garlic until light brown. Add the chorizo and cook for 3 minutes. Add the pork and cook for 4 minutes.
Add the water, pork juices, tomatoes and pickles. Bring to a boil then lower the heat and covered and cook for about 30 minutes or until pork is tender.
In another pot, use the remaining oil and fry the potato cubes until golden brown. Drain and set aside.
Add the bell pepper and carrots to the pork and season with salt and pepper.
Then add the catsup, liver spread and pork liver. Simmer until liver is tender.
Serve then top with fried potatoes.