Comments on: Chicken tinola and liver sauce http://pinoycook.net/chicken-tinola-manok/ Simple recipes for delicious family meals Wed, 18 Nov 2009 11:32:51 +0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Connie http://pinoycook.net/chicken-tinola-manok/comment-page-1/#comment-62830 Connie Fri, 21 Aug 2009 00:59:21 +0000 http://www.pinoycook.net/?p=3434#comment-62830 Yes, it's called halang-halang. I have it in the archive. Yes, it’s called halang-halang. I have it in the archive.

]]> By: Eye http://pinoycook.net/chicken-tinola-manok/comment-page-1/#comment-62829 Eye Fri, 21 Aug 2009 00:31:19 +0000 http://www.pinoycook.net/?p=3434#comment-62829 I was searching for some variations for Chicken Tinola and came across this site, I will definitely try the patis/liver dipping sauce. Thanks for sharing this unique tip. Have you also tried putting coconut milk ('gata') on tinola? I found it weird when I first heard it. I used to think it was only applicable to adobo (adobong gata). But the taste was fantastic, mapapadami ka talaga ng kain ng rice hehe! I was searching for some variations for Chicken Tinola and came across this site, I will definitely try the patis/liver dipping sauce. Thanks for sharing this unique tip.

Have you also tried putting coconut milk (’gata’) on tinola? I found it weird when I first heard it. I used to think it was only applicable to adobo (adobong gata). But the taste was fantastic, mapapadami ka talaga ng kain ng rice hehe!

]]> By: Michael Soriano http://pinoycook.net/chicken-tinola-manok/comment-page-1/#comment-56639 Michael Soriano Mon, 09 Feb 2009 07:15:17 +0000 http://www.pinoycook.net/?p=3434#comment-56639 Hi Ms. Connie: I had just tried the dipping sauce and it was out of this world! I did a slight variation by putting in Calamansi juice together with crushed finger sili. It was superb! I also like to cut the Sayote in thick cubes so that they stay sweet. Thanks for the inspiration. Cooking during my restdays surely make my day. Cheers! Hi Ms. Connie:

I had just tried the dipping sauce and it was out of this world! I did a slight variation by putting in Calamansi juice together with crushed finger sili. It was superb! I also like to cut the Sayote in thick cubes so that they stay sweet. Thanks for the inspiration. Cooking during my restdays surely make my day. Cheers!

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