The Philippines and South Korea has a strong relationship. They make a unity bond and helping each other in times of crisis.
Are you familiar with the Korean war?...
Philippines helped the South Korea against the North by sending a lot of war correspondents during that time....
Meanwhile, they don't only have strong relationship but also have some dish similarities.. I found out and therefore concluded some of it recently...
This signature dish is Samgyetang,a soup made from a whole chicken stuffed with rice, ginseng, dates, and chestnuts. The broth is mild but richer than it looks, especially after the rice stuffing is mixed in. Each serving comes in a hefty clay pot with a side dish of salt and pepper for dipping the chicken. The skin is left on the bird, which makes the flesh deliciously tender and savory, though I removed it before eating due to health and texture preferences.
Samgyetang is a well-known Korean chicken stew. Philippines, has also their own version of it, the "Tinolang Manok"or Chicken ginger stew...Maybe not that spicy and the chicken being used is not whole as like in the Samgyetang..
In terms of culinary recognition, the Philippines is exceptionally different from their countries neighbors. His cooking strategies are a mixture of European subtlety and spices from Asia and primarily from the manner in makeshift premises to combine their native cuisines mixtures of foreigners. You have to believe that the Filipino obsession is food. They eat five times a day with rice as a staple food in the middle with candy.
Some of the best prepared dishes that will surely satisfy your hunger are Steak (Filipino style), curry chicken, Chop Suey, Marinade, Kare-kare (oxtail and vegetables cooked in peanut butter) Kinilaw na Tanigue, Lumpiang Shanghai, Menudo, haggis, Paksiw na Pata, Pancit Canton, pinakbet, Tinolang Manok (chicken boiled with vegetables) and not forgetting the famous Pinoy specialty chicken or pork adobo. His daring mix of sweet, sour and salty recognizes Filipino kitchens, and in particular, most dishes are not spicy foods.
Tinolang Manok (Chicken Ginger Stew) Recipe
Tinola Manok Ingredients:
- 1 kilo whole chicken, cut into pieces.
- 1 small young papaya or sayote, cut into small pieces.
- 2 tablespoons ginger, crushed and slliced into strips
- 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
- 1 liter of water
- 5 garlic cloves, minced
- 1 red onion, diced
- 4 tablespoons oil
- 2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:
- In a stock pot, heat oil and sauté garlic, onion and ginger.
- Add water and the chicken.
- Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
- Season with patis
- Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
- Add sili leaves then turn off the heat.
- Serve steaming hot on a bowl with plain rice on the side.