Cooking TINOLA for my Korean Family! (Gone Wrong...)
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- čas přidán 7. 09. 2024
- Hey guys! So last week I was in Korea for a quick vacation! (Now I'm back) And I decided to cook this Filipino dish that my cousin Harry (who used to live with us in the PH) missed the most. 💖
I hoep you guys at least,,,, enjoyed the jolly vibes in the video! Hehe 🤩
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Moringa is the English term for malunggay in case you didn't know. I hope you get to read this Jessica because the most important ingredient for tinola is ginger. That's what gives it a unique taste of tinola. Whenever we are low on budget, my mom just simply makes tinola soup with sayote and malunggay with ginger slices. Just add 1 Knorr chicken cube or any available chicken seasoning in Korea. It's soup can be that brownish if you toasted some garlic. And also one more ingredient we Filipinos put in Tinola is bird's eye chili leaves. I have to say raddish is not for tinola. Here in the Philippines, it's for sinigang rather.
Right ! add half a cube of knorr chix to enhance the chicken flavour some ground pepper too and chili leaves Jason got it right
@@2Fennie oh yeah I knew something was missing. It's that bird's eye chili leaves. My mom says it pairs much better rather than moringa leaves in tinola.
this is so correct! I do believe that the ginger is where the flavor really comes together with the broth of the chicken. this is why maybe some of the Filipinos do taste tinola and label it as a bland dish. it's supposed to be simple yet rich kind of thing.
Scientific****
Jessica - Tinola in the Philippines has different versions of its own. Let's take for example where I came from. I'm from Mindanao Lanao so our Tinola is soothing and comfort food during rainy days. Our tinola is not that bland but full of mild and aromatic flavor. I will give you the steps on how to cook it the Mindanao way haha
Tinola in Lanao
Ingredients:
1 kilo chicken (native chicken or free range or anything)
The size of your palm of ginger pound it
1 stalk of lemon grass (we call it tanglad)
1 stalk of malunggay leaves
The size of your hand of papaya
The size of your hand of sayote
1 big red onion (red is aromatic than white)
2 cloves of garlic
1 red atsal (a native bell pepper wag yung sosyal na bell pepper sa mall basta search mo yung atsal haha)
1 chicken knorr cubes
Steps:
1. On a heated pan put oil (20ml) or more depends on you then saute the garlic, ginger and onion.
2. Once you can smell these ingredients together add the chicken na and mix it for 5 mins. Do not let these garlic, ginger and onion to burn.
3. Add water and let it simmer for 15 mins
4. Add sayote, papaya, knorr cubes chicken and atsal and simmer it for 5 mins
5. Add lemon grass and simmer again for 5 mins
6. Add malunggay and let it simmer for 3 mins do not overcook the malunggay
7. you can add sault if you like
done!!!
Hi Jessica, it's the ginger powder that made the broth color dark, you burned the ginger powder while sauteing it. You should just added it when it starts to boil anyway, so nice of you cooking it for the family. So sad what had happened at airport customs. Your family was so happy with your cooking, congrats still and a happy family meal! 🥢🍽🍜
TIP: suate fresh thin sliced ginger, garlic then onion add chicken the add a few drops of fish sauce while saueting it, it add flavor for the meal and let the chiccken boil til tender. You may substitute "repolyo" for papaya/sayote and spinach leaves if you don't have dahon ng sili/malunggay. Season it for saltiness, pepper corns ( magic sarap) optional. 🙂
standard cooking of tinolang manok is simple sauteed garlic onion ginger chicken and if you add lemongrass (tanglad) then youll get authentic tinola taste and if you are using powdered ingredients make sure you put it after adding water also we use malunggay (moringa) for lactating mother to enhanced her milk production since your in korea you can use chili plants leaves, unripe papaya and sayote are for decoration and why your soup is brownish color its because you burned the powdered ginger and for the garlic not to burn is hardest part sauteing it in high to mid heat when its going to be brownish lower the heat then add the onion so that the garlic will lessen it temp and when you see the onion are going to be translucent then add the ginger if its fresh but if its powdered add it after you put water
Harry is such a gentle kid. Look at him trying to take care of Yoona even when he is busy eating and talking🤍
Tinola has a deep flavor because of the native ingredients like malunggay or dahon ng sili and lemongrass (tanglad); with the right amount of black pepper and fish sauce. Also, don't forget about the long green chilllleeeeeeeeeeees. It is quite popular in the province because of the ingredient's availability in their own backyard.
Malunggay & dahon ng sili - the best!
Ang cute at sweet ni Yoona . Ang sarap ng kain nya sa failed Tinola.
Jessica, bigyan mo ng maraming Pancit Canton si Yoona, reward nya dahil madami syang kinain na Tinola na luto mo..😊😁😊😁💗💕
12:06 champorado 🙌🙌🙌🙌🙌 use 찹쌀 1cup and 5c water. in a deep pot medium temp.heat of the stove add the 5c water wait the water to boil. Then add the 1cup 찹쌀 lower the heat temp. Of the stove and stir slowly with constant stirring for 15-20mins. until the rice is cook.
In a bowl Dilute in a 1/2c of warm water the 8Tablespoon cocoa powder ( or 4pcs crushed tablea if you have) or 8Tablespoon chocolate powder that is available with you. Add 1/2c of sugar. Stir to dissolve the cocoa powder and sugar and warm water. Set aside. When the rice is cook add the dissolve mixture (of cocoa powder, sugar, warm water to the cook rice)and stir to mix the rice and chocolate mixture and for another 5 mins until the texture becomes thick.
Then turn off the stove and its ready to serve. In your serving bowl of a champorado portion for added creamy taste you can drizzle a 2tablespoon of evaporated milk( or any type milk of your choice) if you want more sweet taste drizzle 2Tablespoon of condensed milk in to your bowl. Or shortcut you can buy Instant Champorado mix just follow the instructions on the box.💗💖💓💕💞
It became brown you probably burnt the ginger powder to much, you should have pour the ginger powder while boiling. Sinigang na tinolang manok hahaha
Even if Jessica did not burned the ginger powder..the color will be the same.. I think she just put to much powder.that's why the color is too much
I agree!! Next time, if you’re cooking tinola in Korea, take with you Tinola mix, available in Phil supermarkets. Then if I don’t have sayote, i use potatoes instead. 😊 Thank you for cooking Pinoy dishes Jessica!! 12:49 pm Canada
It will be okey if you dont put ginger..onion and garlic will do..as long as you have the MAlunggay
@@itsmemccoi3431 No. The taste of tinola wouldn’t be complete if you don’t put ginger.
@@itsmemccoi3431 the most important ingredient in a Tinola dish is the GINGER, so why omit it? that's what it makes the dish more delicious...
Jessica's cooking vlog is the best kahit failed. Hahahah. More cooking vlog Please. Nakakagutom. 😋💙💖💙
For cooking tinola you can use the 2nd rinse, 3rd rinse.., of rice water.( depending on the amount of chicken meat you will cook.) It will add a bit sweet taste and add a classic taste to the tinola.
Buy 1pc small 생강 peel and sliced it into strips. On a pot pour a little oil in temp. medium heat stove to Sauté with minced garlic and sliced onion and slice strips of ginger for 5mins. Then add your chop chicken meat cook until the color of the meat turns white( the white color is the meat is cook outside and maybe half cook inside) add the rice water( its up to you how much soup you like) simmer the meat for 15mins. Poke the meat to check if its cooked inside. Add the vegetables of your choice( chop bite size cubes of radish, carrots, zucchinis, pumpkin) you can poke the vegetables to know if its cooked. Then add 1 or 2 chicken cubes.(depends on how many or how less is the meat being cooked and the rice water being used) lastly add your leafy vegetables of your choice( spinach, 청경채, or fresh chili leaves) once the leafy vegetables are cooked turn off the fire on the stove.
No need to add salt the taste will be the same. Its ready to serve.
A shortcut is to buy an Instant Tinola Powder Mix( you can buy online to save time) if you are unsure of taste, buy chicken cubes so you don't need to add salt to the tinola. Since you are cooking in a big pot. For vegetables you can try to replace chayote and papaya for radish, zucchini, pumpkin, carrots. In malunggay you can replace it with spinach, 청경채, fresh chili leaves. If you want authentic tinola vegetables you can buy some in Hyehwa-dong on sunday( the price for sure will be different in the phils.)
Your broth turns brown its because the dried ginger powder that you've used. And dried ginger powder taste a bit strong than the fresh ginger. It may overpower the taste, tinola taste like a savory chicken broth with a hint of ginger.
In Phils. If malunggay is not available you can substitute it with chili leaves it will add a unique yummy taste to the broth.
Happy Cooking 💗💖💓💕💞
You can also try my technique on cooking tinola.
First render the chicken skin with a slight of oil on a medium high heat, once both sides were rendered add the chopped onion and chopped garlic, not minced garlic. Don't mix let it sit for about 1 minute and then add the 2nd wash of rice (yup you heard it right 2nd wash of rice gives that creamy texture into your broth and it was my mom way and I think all of them were the same, don't worry 2nd wash of rice is clean the first wash of rice is the dirty one haha) if you want it to be simple just add some salt, and If you want to be tastier add some chicken cubes and a little bit of salt. Let it simmer for about an hour or until the meat is tender. Adjust the taste of your tinola its saltier add a little bit of water until it suites on your taste. Add your sayote first that has been confiscated haha jk lit it simmer again for about 25 to 30 minutes or until your sayote is quite tender if you dont have papaya or sayote its ok. then add the siling green and malunggay and some black pepper that we hate if we accidentally chew it. and then enjoy :D
Next time Jessica you go back SK, d what Filipinos do cook what you take abroad and put it in a plastic jar with cap and tape with masking tape or scotch tape the lid so that it will not leak inside boxes or luggage. To be sure buy a small Styrofoam or small cooler to put the jar inside especially when you the jar in the refrigerator before flight. Put old newspaper incase there are space between jars so that it will not hit or roll to each other causing some cracks. Put little soup in the jars as possible and just sautee the garlic, union and add chicken broth at home. The ginger is with the cook tinola that you cook in the Philippines just incase no ginger is in Seoul. The chicken can be bought in Seoul cook only the vegetable half cook.
Waaaaah!! Long time!!! Lola never aged ah! Lola looks younger with her dark hair! Harry is a grown man na rin! Kahit nag matured na, awesome to see that he is still, and, became more joyful and expressive! Love how he takes care of yoona (8:50 & 11:00). And, Yoonaaa!! still sooo cute, lovely, and as sweetie pie as ever! I love how she came to be jolly and a sassy one!! 🤣💗 so happy to see that she still eats so well and likes everything you cook! She just devoured your failed tinola 😆 I wonder where's wonsuk tho? waaah. I missed them so much ❣️
Hi Jessica! The ginger powder made the tinola soup brown. Main ingredient of tinola is the ginger and you can use 애호박 in exchange of sayote or green papaya. When I was in Korea, I always cook tinola especially during winter. But all in all, great job for cooking the tinola.
ginger is the key for the authentic taste of tinola
yep ginger nga
I really enjoyed this video~! I think this is not really a "failed" Tinola because you have the main ingredients: fresh chicken, sili, and malunggay. Sayang nga lang walang papaya, but that's okay! What makes Tinola delicious is the quality of the chicken, and how you cook it. For me, native chicken tastes the best. Searing it is good but you also have to boil it for a while to extract the flavor. ^_^ People saying that Tinola is tasteless just doesn't know how to cook it properly. :P
What made your Tinola brown is the ginger powder. If it's just sliced ginger, your Tinola would have been clear. Also, you sautéed the ginger powder for a while and it burnt the ginger powder. Anyway, this is a far cry from being a "fail" because your family enjoyed it and that's what matters the most. ♡
I agree with this one. The only thing that I can imagine discoloring the tinola would be the ginger powder.
next time add slices (the more the merrier!!!) of Green Bell Pepper in lieu of the taste of the Chili Leaves. Basically, what makes Tinola different from the other soups, is the Ginger. Pwede wala na Sayote or Papaya, but, Ginger is a must, that what makes it Tinola. Also, instead of Chili leaves or Malunggay, you can just use Spinach. Add Knorr Chicken Cubes or other chicken powder (not Magic Sarap) to enhance the chicken taste. Correction.... Ginger is the most important ingredient not the sayote or papaya which just give another texture to the soup.
When you said Tinola was supposed to taste a bit bland at 7:27, I was like naaaauuuurrrr! Hahaha! If you cook it properly, it’s never suppose to taste bland. Do not use ginger powder next time. Fresh ginger only. That’s why your soup became brown because of the ginger powder color. Fresh ginger is one of the key ingredients. Also put chicken Knorr cube (just half or 1 whole if cooking a whole pot), lots of people use it to elevate the flavor. Also if you have lemongrass in Korea, use it as one of the aromatics. Add a splash of patis too instead of salt. It really makes a lot of difference. Don’t use raddish! Pang sinigang lang yan 😂 I recommend watching Ninong Ry’s Tinola video so you can try it again next time! 😊
Actually you can use the potatoes as an alternative to papaya. And just add the knor cubes chicken flavor and still it tastes exactly just as the traditional tinola
Wow! Namiss Namin ang Korea Vlog mo. At namiss namin ang cooking vlog mo..
Jess- *"WELCOME TO MY GRANDMA'S KITCHEN GUYZ"* naalalan ko lang ung vlog mo na cooking adobo.. at Ngayon tinola naman.. Wow! Cooking vlog na....❤️🥰
The key to "Tinola" is the fresh garlic and ginger it's basically a garlic and ginger soup very basic, garlic for the aromatic and the ginger for heat plus more heat from the black pepper or chili, vegetable and chicken for the flavour, for the lack of ingredients could have easily converted it to a radish dish called Spicy "Kinilaw" it's like uncooked kinilaw (Fish) but this time it's cooked with vinegar or kalamansi for souring agent kamias will work as well, just fry the fresh ginger, garlic and chili before adding in the water, this dish is very acidic and spicy but still worth a try, it's acid cooking basically but this is double cook with fire and acid it got a preserving nature like the adobo before the era of refrigiration 👌👍😉😎✌.
Hi Jessica! Whenever you’re back in Korea, you can replace chayote/papaya with Green Squash, Zucchini or 콜라비. Leaves, you can alternatively use 고춧잎 나물 (pepper leaves) or spinach but the 고춧잎 나물 really tastes differently. Can also add 멸치액젓 if you have no patis but always have fresh ginger (if not, add the powder alternative while boiling the broth). I learned that you can tinola-nize other proteins too aside from chicken, like white meat fish. Any other way, your tinola looks good still. Keep it up! 🍲
The tinola became brown because the onions and garlic were caramelized :). Normally if it is tinola, you just sautee the onions and garlic until they become transluscent and then you add your ginger, chicken and eventually the broth/water . You can also do a "tinolang tamad" version, which you boil the chicken/onions/garlic/ginger straight away.
Enjoyed this video! Some people, even Filipinos, don't like tinola as it can be a bit on the bland side. But here in our household, it is definitely a staple. Our secret to a delicious tinola are to use lots of ginger, use fish sauce (patis) instead of salt, and add a handful of lemongrass (tanglad), as well as crushed chili and chili leaves (dahon ng sili), in addition to the malunggay, sayote/green papaya. The result is a fragrant and delicious broth with a mix of gingery, salty, spicy, and a hint of citrusy flavor. 😊
For me, a good tinola is cooked with sili (chili) leaves and pre-ripe green papaya (around 15% sweetness). These two have distinct specific tastes than malunggay and the tasteless sayote.
Jess, invite your Korean family (Lola, cousins, uncle and aunty) to visit the Philippines. Kung gusto nila. Heheh
Ang gwapo at Ganda ni HARRY and YOONA.💕💖❤️🥰😍
adik kana sa kpop oi!! ,.,, bumili ka ng gamot..
Don't panic when it's too brown. It's a sign that it's going to be so flavourful. There's a saying "no colour, no flavour" I think the best way to have more tasty and flavourful tinola is the more ginger, the better. Also add some collagen to boil for 30 mins like chicken feet! Collagen can make your soup thicc and succulent ❤️
Raddish is for sinigang only because its taste is too strong to put it in tinola. Cabbage is good replacement for sayote or papaya. Because tinola is like nilaga. Do not fry the ginger powder. Instead put it when the water is boiling. You should add knorr chicken cubes also so the soup wont taste bland.
Dalaga at Ganda ni Yoona. Napaka Jolly 🥰Cutie Yoona ❤️💖
You probably burnt the onion and garlic. Btw, when you put the chicken in, add some salt and fish sauce then cover the pot. The salt will prevent the ingredients from getting burnt and it will let the juice come out from the meat. If you don't have sayote or papaya, you can use chinese cabbage and green chillies as alternative.
Actually when I was in Korea and decided to cook tinola I used the Korean radish as a substitute for the papaya/sayote it's actually pretty decent and for the leaf is the chilly leaves for malunggay and while sauteing the chicken I put canery fish sauce (patis) and sometimes I put garlic stems too to enhance the garlic taste on the soup but if there's no chilly leaves I substitute it with shigumchi(Korean spinach) after it boils and before I serve it just not to over cook the spinach leaves or the soup will taste different
When using any powder in place of the fresh aromatics, you add it only after the meat. But in the case of tinola, you really have to use the fresh ginger to keep the soup clear. Anyway, it's fun to experiment. You can't master cooking without making mistakes. 😊😊
There are many alternatives for the ingredients of Chicken Tinola.
1. You can use local leafy greens to Malunggay (Moringa) like Chili Leaves, Spinach, etc.
2. Same to the local vegetables to Green Papaya and Sayote/Chayote like Daikon (Labanos), Cucumber, etc.
3. If there are Lemongrass Stalks, better go for it. It will make your Tinola smell and taste good with the ginger.
4. Garlic and Ginger is commonly used in Tinola and Onions are most likely optional, I always see my grandparents, aunts, and uncles cook it.
5. I do cook my own version of it. To taste your Tinola, Salt and/or Fish Sauce (Patis) and sprinkle of Sugar. It's up to you what taste you want to it.
Hope this helps. :)
the native tinola we mostly we first boiled ginger,sibuyas bombay ,kamatis, lemon grass, untill the water boil then add the meats, and then leave it to boil until the meats tender, then add green onions, and papaya and sayote
If you had ginger(not the powder), it would definitely taste tinola. the aroma and deep taste of tinola comes from the combination of chicken ang ginger being boiled together. Add to that some patis can also help make it more savory.
but Yoona devoured it so you did nothing bad. Cheers!
Ginger is the key in cooking tinola. My father and I intentionally burnt the ginger to get a stronger ginger flavor. Also, instead of salt, you can use patis (fish sauce). Your tinola will taste way better. 😊😊
You can avoid the dark colored soup by going boiling luya, garlic, onions, and chicken (no more frying). It happened probably because you're not too familiar with the cooking utensil and overcooked the aromatics.
The korean radish might have changed the taste of the tinola. If you just added malunggay the vegetable broth will help retain the tinola taste. You can substitute Papaya and Sayote with Pechay, Chinese Cabbage, Dahon ng sili as it imparts their veggie broth into the liquid.
Still good job!
You can use Dark Chocolate bars for champorado. Some people use coconut cream some don't. But the important ingredient is the Quality Chocolate and combination of sticky and regular rice. Then topped it with milk and dilis.
I don't think it was a total fail. I use radish in my tinola since I prefer the texture compared to papaya. And it's not a miss even without papaya and sayote.. the malunggay is the crucial part. My tinola kind of looks a bit like yours whenever I made it back home because I put a bit of patis and soy sauce on it. 😅 There's always a different version of it in every household. And I make mine that way. Sometimes, I even add sitaw or baguio beans just because. Or I add alugbate and saluyot on it too. I love it with more veggies than just papaya and sayote. So, your tinola is more authentic than mine, and I am Filipino. 😅
Our tinola version uses lemongrass as well, which is the best version IMO. I also prefer chayote to papaya, they have a similar cucumber-apple kind of taste, but chayote has a more pronounced flavor.
brown tinola is OK. I prefer mine brown, it means the chicken has been sauteed well; the outer part is slightly burnt, giving the broth a smoky flavor. It also blends well with the toasted garlic scent.
Tinola being bland is very new to me because my mom's tinola is soooo tasty. Kaya ultimate favorite ulam ko ang tinola!
Yoona is sooo cute but I can't just let Harry get passed through hahahaha Harry's so nice!
i think it taste still like tinola because of ginger, ginger gives the aroma when you cook tinola also the green chili
kaya sya color brown because of the ginger powder, mukhang masarap naman enjoy nga si Yoona🙂
Maybe you should try slicing the sayote and papaya first and remove the seeds before bringing it to Korea 😄 Maybe they'all allow it then
Technically, they won't confiscate the papaya and sayote if it's skinned and ready-to-cook. but at least you did great on cooking tinola. that's so nice that Harry reminisce the tinola that he is craving. hoping for you to make the authentic filipino food and bring it to south korea ♥
Cooking tinola a bit bland at home because we love partnering it with fish sauce (patis) with kalamansi and sili. Sarap!
I saw you how to cook Tinola 2 or 3 a pcs. of garlic, one onion slice dice, one a pcs. of Tomato. and then fried it all together and put chicken slice and chicken blood. and then put sayote or papaya. with siling bulaklak or spinach with water of course. easy to cook that Tinola
It's okey Tinola has many variation depend on which region. This one in the video looks like tinola in the southern Phi. They put soy sauce..But, they don't use radish..radish is very tagalog taste
I Think you should Chopped the papaya and sayote and put it in a container. Cause usually the seeds are the ones that scare the people because it might be invasive.
The best way to cook Tinola is too sort of sweat the aromatics along with the red meat of the chicken at a very low heat. By sweat i mean adding a little bit of water instead of just simply sauteeing the aromatics. Also submerging the chicken in water early on while cooking very hot causes the chicken to lose some of its flavors, since you're basically not giving your ingredients enough time to develop,
not to mention overcooking the meat.
A little technique goes a long way.
Its really fun of watching this episode. I wish i could go in S.Korea and do the eating challenge also. Ayan tuloy, nagutom ako bigla, dahil kay Kuya, Ate Jess and Dongsaeng Yoona, hehehe more videos po with Kuya and Dongsaeng Yoona. Love lots.☺❤
Next time you should slice the papaya and the cause of brownish of water was on your ginger powder. 😊 Try to bring chili leaves and malunggay. Put some lemon Gras as well.
You forgot the chili leaves Jessica!! 😆😆 Yun pinakagusto ko sa tinola hahaha
-- i dunno if it's necessary but yun talaga fav ko😅 hehe
Other alternative for papaya and sayote is upo (bottle gourd) if available in Korea
I think the tinola flavor is the chicken + ginger. :) I think the color is from the ginger. I'm currently in Japan and I cook tinola too without malunggay or sayote or green papaya. I put mushrooms instead. Lol.
You might have missed some techniques and procedures, but all in all I think you did a good job combining Filipino and Korean ingredients. But here in the tagalog region we normally massage the chicken first with salt and let it sit for a while, then after that wash it a couple of times to remove the excess salt. And in a kawali as we call it here, saute your garlic, onions, and ginger, put the chicken in lower the fire to medium and cover it, stirring occasionaly. Until the chicken sweats and releases all their juices. That would be the base for the soup.
Chef Ian here and good luck with your adventures.
tinola is actually one of the healthiest food because of its ingredients, from onions garlic and ginger to chicken and moringa. usually tinola is given to sick people. tinola is very good esp if u have fever and colds. i would put a lot of ginger. 3 things that i am thinking why ur tinola turned brown. 1. burned garlic 2, u use powdered ginger 3. there is kinds of chicken especially the native chickens that makes the broth brown. but its healthier than other chickens
Knorr chicken cubes, konting patis as you boil. Sayote papaya boil to soften, baguio beans then lastly the greens. Not complete coz the basics you already covered. In my opinion it's not failed because the umami is there as what tinola boy mentioned. Yoona cute
@Tele-gram me 👉 Jessica Lee what am i supposed to do 🤣 am just an old fart
That honestly wasn't a bad attempt! The missing ingredients are fresh crushed garlic, chopped ginger,, and I make mine with fish sauce instead of salt. After sauteing garlic, ginger, and onion for a short time, add the chicken and Sautee everything with fish sauce for flavor, then you add the water and simmer. You could have added more ginger powder when it was simmering for more of that ginger flavor that really gives tinola that distinct flavor.
Use the right amount of oil when sauteing. Also, we also have this thing called "sangkutsa" wherein you sautee your aromatics and the meat for a while until the water from the meat comes out. Then you'll add the veggies, sautee more, and the water. And season it with msg* and fish sauce. MSG is completely optional.
In our place we love to smell a lil burnt garlic or ginger in our tinola it adds up a distinct taste and we included it with sauteed tomato. Then instead of using sayote we put papaya then lemon grass for additional aroma and lastly chili leaves or malunggay either of the two.
It turns brown maybe because of the ginger powder. Dapat yung fresh ginger .. Mas maraming luya the better 😁 i love tinola with lots of ginger and dahon ng sili. 🤤
Pag nasunog talaga ang bawang nagiging sanhi ng pagka brown ng sabaw kaya may tiknik dyan. Pero tinola pa din yan. Okay lang yan pag first time normal na magkamali.
next time try peeling and cleaning your papaya and sayote and put it in a zip lock hehehe no seed just like fruits ready to be eaten.. and put in your handcarry. hope that would work hehehe
I just cooked and ate tinola today. For more flavor I add some fish sauce while sautéing the chicken with the aromatics. That really adds some umami flavor 🫶🏻. And the browning of the soup looks like from the burnt ginger powder. But all in all happy to see you cook something that your cousin loved to eat when he was here in the Philippines ❤
My mom's tinola is delicious. It's chicken-y, ginger-y, savory. Mmmmm. It's a little easier to find ingredients in the U.S. for tinola though since we have plenty of Filipino stores. At least in my state.
Tinula is the easiest food to cook. I always cooked that for my boys when their not feeling well. Tinula ingredients, chicken cube, ginger lemon grass also is good in tinula ,malungay papaya or sayote and green pepper.
if only you could've gotten hold of fresh ginger, it will definitely taste like tinola. some cook tinola by sauteing the ingredients, thus, the brown color, some do the boiling method... similar to sinigang, some do the saute method, some do the boil method.
You should make your family pork and cabbage soup you can also add in potatoes,Korean radish,green beans. Really easy dish to make
You should've added the ginger powder when you put water it got burnt when you saute it with the onions. Authentic tinola uses chili leaves not malunggay it just got famous bcoz of nutrients in recent years. Chili leaves and ginger gives distinct aroma to tinola.
Tinola is my favorite ulam!!! Did you know? Tinola is the only native food that is originated in the Philippines without any sort of influence from other countries? It is actually called the "slave's food" during the spanish colonial era since the ingredients are made by leftovers from the kitchen of the rich. It actually made sense since the ingredients are very simple😂 And now the tinola that we know today have various modified recipes that depends on the region it is made, and I love all versions of tinola!
We cook tinola with lemon grass and also we add chicken cubes
Dagdag ng ginger at garlic. Ginger magtatanggal ng malansang lasa at amoy ng manok. Pero mad masarap kung hindi powder ang ginger. Mahina lng dot ang apoy pag mag gigisa ng sibuyas bawang at luya para d masunog at lumabas lahat ng katas at sumama sa mantika tsaka ilalagay ang manok. Tapos dapat mag brown ang manok ng konti para mas masarap ang sabaw ng tinola mo
Pag naluto na. Tsaka mo na titimplayan ng salt or patis at magic sarap or chicken cube pag ang manok ay luto na.
Tinola should have a deep ginger flavor and chili aroma. Papaya, dahon ng sili(which you have there in korea) and malunggay is the best gulay for it.
Ginger is the real main ingredient for tinola as far as i know. You will know if its tinola bcoz of the ginger
Add Oil(more oil) bawang , red onions, luya, then chicken please don’t stop stirring until it’s done .Then add papaya ( don’t use sayote ) strir antil change color then add season like pepper then water off d range then add dahon ng sili
You used ginger powder and its burned of course it will turn brown. Just do a tinola short cut and boil the ginger and chicken together until soft and ginger tastes sips in the meat, put salt,pepper and patis to taste. Throw in also 1 or 2 whole onion and boil until dissolved into the broth. That will make sure that you'll have a melting chicken meat when you bite into it. After you're sure that the chicken if soft then add your other veggies and wait again for 10-15 to boil. Then you're done with your ez lazy cook tinola 🤣
the way jessica eat very filipino style!! the two siblings separately their ulam and kanin but jessica put them all with kanin hahaha I just notice.
currently eating tinola for our dinner hahaha
Ginger powder also caused the broth to be brown & need patis which is crucial umami for tinola.
turning it to adobo could've still saved the day since it's been boiled or fried it first before the adobo process.
a good alternative to papaya and sayote are potato, green bean, cabbage or if you have bottle gourd ( upo in tagalog) in korea it's also good for tinola. I noticed the sabaw too why it's brown hahah. Maybe next time you travel to korea you partly boil the sayote or green papaya or just slice them raw and put it in a container. Yes you are right the malunggay and green chili makes the chicken taste tinola. Your brother and sister are cute
Ginger, chili leaves, papaya and native chicken in the Philippines is the best tinola. Malunggay is all so good but I prefer chili leaves than malunggay.
Excellent.
You have just made your original dish.
As long as it's edible and consumers enjoyed it, no need to worry about that.
It's your own Tinola.
Try putting it in a slow cooker next time. Let's see what happens.
Normally we cook tinola with native chicken. Its much more tastier and you can really taste the flavour of chicken. If you cook tinola with a 45 days chicken then it will taste blunt and use fresh ginger thats very important and ofcorse lemon grass and only use fish sauce
What we really put in tinola is sili leaves, sayote and siling haba. then the aroma of tinola is from sauteed garlic, onion and most of all ginger.
If you want to bring our local veggies to Korea, I suggest you removed the seeds already maybe they will allow you to bring the veggies along with you.
Hi Atee!
I have been your follower for some time now. And I always admire your light personality and for how you love the Philippines. You are willing to try a lot of things even though it is hard (like your trabaho series). I love watching your videos. Keep on making videos atee!
looks good! my tinola soup is usually brown because I toast my garlic, onions and ginger til it's dark brown. I also use darker fish sauce which also changes the color a bit.
I think you also grow sayote (차요테) in Korea. Just don't know what season.
At least to me, Tinola is ginger, garlic and chili leaves. All in all, radish and the chilis was a good a substitute though. Potato for the radish/green papaya would have been a good sub too. Instead of calling it a Tinola fail, better to market it as Tinola Koreanified version 😅. It tasted good after all. Delicious accidents make new recipes😉
Its my favorite of all filipino soup, first Tinola then Sinigang... Its also easy to cook :)
it's not the garlic that you have burnt that changed its color, it's the ginger powder. next time use fresh ginger and it will be the Tinola that you've wanted. And also use Patis instead of salt
Do you read comments ? Also your very entertaining I'm glad you speak mostly english
Hi miss jessica.. i think its becoz of ginger powder..
You should put it in last becoz its powder though😅😁
But even if its brown im sure its still taste like tinola☺️☺️
6:15 & 8:48 ang sweet ni Harry kay Yoona 🩶😍🥹
Tinola doesn't have long green chillis. The Sinigang is the one with Long green chillis next time you need to add real ginger because it's the reason why the tinola is good. And you need to season your Tinola with fish sauce not with salt.
It's the color of ginger powder unlike the real ginger ☺️
alternative to green papaya would be chayote. the way i cook tinola, after sauteing ginger and onions (no garlic) i put in the chicken and season it with fish sauce ;)