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BOKBOKBOKBOKAK: TWO CHICKEN RECIPES | LATOK KALAN-AN by BacolodSpice

Latok kalan-an means dining table in Hiligaynon

We are leaving our beloved porcine this weekend.

This Sunday, we will be having two chicken recipes.

First up is chicken tinola. Very traditional, very simple to cook.

Chicken tinola is best made with native chicken –the free-ranged or wandering kind found in the farms. They are usually not fed with chemical-laden chicken feed, or is it food?

But since these are more expensive, let’s have the 28-day broiler for this recipe.

CHICKEN TINOLA | Great for the rainy season | Photo by Julius D. Mariveles

CHICKEN TINOLA

The ingredients then, are:

1 kilo chicken
1 large green papaya
Chili leaves and/or malunngay leaves
Lemongrass
Fresh chilli pepper
Onions
Garlic
Ginger (some object to this, they say it makes the food taste medicine-y or like something from the kitchen of a faith healer)

Cut the chicken into reasonably large pieces. Strip away the skin if you are health-conscious.

Rub the chicken slices with salt, lots of it, to eliminate the “malangsa” smell. Make sure that the slimy, gel-like stuff found in the legs and breasts are removed.

Wash in running water.
Saute in garlic, onions and ginger.
Add the lemongrass and the papaya.
Boil until the chicken and the papayas are tender.
Add the chilli leaves then the fresh chilli pepper.

CHICKEN LIVER ON VEGETABLE NEST

1 kilo chicken liver (comes with the hearts)
Four large potatoes
Half kilo baguio beans
Four large saba bananas
Onions, garlic and fresh chilli peppers

CHICKEN LIVER ON VEGETABLES NEST | Great accompanying viand to chicken tinola or just by itself | Photo by Julius D. Mariveles

Clean the liver and hearts.
This means taking away the white stuff.
Cut the potatoes into wedges that would make it easy to fry.
Cut the saba bananas into quarter-inch lengthwise strips.
Clean and cut the baguio beans.

Saute the liver with onions, garlic and fresh chilis.
Continue until the livers are cooked on the outside and the inside. But make sure that the texture of the liver is not like that of a mummy.
Overcooking liver is the greatest kitchen mistake.
Set aside.

In the same frying pan, fry the vegetables.
While frying the potatoes, I put a little water to deglaze the pan and this would help in imparting the flavour of the liver to the spuds.
Plate the vegetables and place the liver on top.

We don’t say bon appétit like the French, we say “manumit nga pagkaon!”

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About Hannah|JuliusMariveles

English instructor and broadcast journalist

Discussion

2 thoughts on “BOKBOKBOKBOKAK: TWO CHICKEN RECIPES | LATOK KALAN-AN by BacolodSpice

  1. The French liver dish pate’ has Filipino origins. Pate’ is just a contraction of the words Patay and Atay or Dead Liver pronounced with a Gallic tongue. Pate’ ka na ah… akon akon lang na ya.

    Posted by givemetravelfunds | May 29, 2011, 3:20 am

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