Maja Blanca Cake Tart Good morning everyone( or evening depending under what palm tree you are reading this post) and Happy Birthday! Who's birthday? Depends on specific cases ( Happy Bday Ate A and Gabrielle (counting that you'll be a Feb. baby, people born this month are the best!), but mostly generic we should celebrate the best day of all, Women's Day, on March 1st! Why the best? Because it's well known they always bring the best ( or worst ) in us ( but for this specific occasion we shall assume it's the best! ), and as such I have researched deep inside my endless bucket of inspiration for an appropriate gift. Not having found one and considering that flowers are overrated, I shall give you the best gift of all: the gift of knowledge, as I shall bake the best cake ever, using an old filipino recipe and my best unique ideas for an astonishing end result that I shall eat all alone while you cheer Sarap, Sarap ! Yes, as you already figured it out from t...
CHICKEN TINOLA
So I restarted the posts this weekend and hopefully will add older ones on the way, because, for those of you that don't know yet, cooking filipino food while not knowing what you are doing is a roller-coaster adventure.
Aaaanyway, today we are cooking Chicken Tinola, which normally should be a delicious soup with ginger and fish sauce base. Let's see how this works for us.
- Get some oil, chop one onion, add some (3-4) garlic, fry a bit the chicken (you know, classic stuff ). So far so good. Also add the chopped ginger.
- Now the cool part starts. Take a deep breath ( might as well be your last) and add 2 table spoons of the infamous fish sauce. Quick Quick open windows , open windows! Add a lid on top! Yuuuuk!
- Alright, now that the delicious stink got uniformly spread throughout your open concept apartment you can go on and add 3 cups of water and let it simmer.
- Add pepper. More! More! More!
- Apparently an important ingredient is green papaya. Papaya is a very cool fruit good for a lot of stuff but since I couldn't find any completely green I'll use a semi ripe one ( how bad can it be?! ). Alright, so go ahead and add some papaya in the mix.
- Apparently an important ingredient is green papaya. Papaya is a very cool fruit good for a lot of stuff but since I couldn't find any completely green I'll use a semi ripe one ( how bad can it be?! ). Alright, so go ahead and add some papaya in the mix.
- At this stage we are almost done but the final ingredient (which normally is chili leaves) it's hard to find in Canada therefore I replaced it with bok choy leaves ( also i was too lazy to look for in other stores).
And we are done! Soup ready to serve, and without any adventures! Sarap?
Edit (24 hours later) : The ripe papaya fermented and my soup looks like a mud volcano ready to explode. I have managed to salvage the chicken from the acid bubbles while it was already playing floor is lava in the pot but the rest is doomed.
Oh well, it's always good to try. As Oprah says, everyone is a winner!
Oh well, it's always good to try. As Oprah says, everyone is a winner!
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