Subject: Tinola
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 02 2001 - 00:25:51 EDT
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F O O D F U N N Y
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Thanks to reader Sylvia Ali for today's true food funny:
When my younger son was about nine years old, he decided that he would
make chocolate chip cookies. He followed the recipe, adding every
ingredient on the recipe carefully. He arranged the drop cookies on
the cookie sheet and put them into the see-through oven. Then he
watched through the oven's window. We could smell the wonderful scent
of baking cookies all the house. But, as my son watched, he was
amazed. He saw the cookies grow big and round all at once. Then he
proudly took them out of the oven and offered them to us. When I bit
into one, I was shocked... and so was he. He had misread one of the
amounts of the ingredients. By mistake he had added one half cup
instead on one half teaspoon of baking soda! This was the most
embarrassing moment of his young life.
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T O D A Y ' S R E C I P E
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Entire volumes have been written about the variety of chicken soup
recipes found around the world - I think. If they haven't, then they
should be. Here's one popular version found in the Philippines:
Tinola (Chicken Soup with Ginger)
1 large chicken, cut into 10 to 12 serving pieces
2 tsp (10 ml) salt
2 Tbs (30 ml) vegetable oil
2 tsp (10 ml) finely chopped fresh ginger
1 medium onion, finely chopped
4 - 6 cups (1 - 1.5 L) water
1 cup (250 ml) coarsely chopped fresh spinach leaves
Salt and freshly ground pepper to taste
Sprinkle the chicken with the salt and allow to sit at room
temperature for 10 minutes. Heat the oil in a large soup pot over
high heat and brown the chicken, 3 or 4 pieces at a time, until golden
brown on all sides. Remove the chicken to a platter and add the
ginger and onion to the pot. Cook over moderate heat, stirring
frequently, for about 5 minutes, until the onion is tender but not
brown. Add the chicken and water a bring to a boil over high heat.
Reduce the heat and simmer covered until the chicken is tender, about
45 minutes. Remove the pot from the heat and stir in the spinach
leaves. Adjust the seasoning and serve immediately. Serves 4 to 6.
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