Tinolang tuyo

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Tinolang tuyoOk, maybe the “tuyo” (dry) part in the title is a little overkill. I just wanted to make a point–that while this dish was cooked like the classic tinola, this is NOT a soup. Boiled and diced chayote, chicken gizzards and pork belly are sauteed in garlic, onions, tomato, ginger, bay leaf and cracked black pepper, then seasoned with a little soy sauce and patis.

You might think, what the heck…??? Well, it’s been stormy and rainy all week. Vegetables in the wet market don’t look too great during the rainy season. And, naturally, they are more expensive too. You buy whatever looks good–and cheap–and whip up something with it.

The idea really was to cook something between batchoy and tinola. Both use a lot of ginger. But while batchoy is not all that soupy, tinola is. Problem was, we couldn’t get sili leaves. Our sili plants died after my husband threw a handful of guava seeds in the backyard–the trees are now about six feet high. And there are at least eight of them growing very close to each other. They get the lion’s share of the sunlight and the soil nutrients, killing the sili plants in the process. We’re going to remove some of the guava trees, of course–I think two would be enough. And we’ll plant new sili but not during the rainy season. Around October would be a better time.

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August 14, 2004  Print This Post   
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Beef with sate babi sauceBeef with sate babi sauce
Chicken, gizzards and upo (bottle gourd) soupChicken, gizzards and upo (bottle gourd) soup
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