Ingredients:
2 tbsps vegetable or corn oil
1 1/2 tbsps finely minced garlic
1/4 cup finely minced onion
1 tbsp minced ginger
1 1/4 kg chicken, cut into serving pieces
salt and ground black pepper to taste
2 tbsps fish sauce
3 cups water
2 cups peeled and cubed green papaya
2 cups spinach leaves or watercress
Since there wasn’t any green papaya nor raw pawpaw available here (not even at the Asian grocery!), I decided to use potatoes instead. It didn’t make much of a difference, so long as I can smell and taste the ginger-y flavour. Have you any suggestion though for an alternative next time I cook Tinola?
Directions:
1. …read more

Some like it hot.. and spicy! If you’re one of them, then this dish is for you:
Ingredients:
6 boned chicken thighs, skin on*
2/3 cup plain yoghurt
2 cloves garlic, crushed
2 tsps garam masala
1 tsp ground cardamom
1 tsp chilli powder
tiny pinch saffron powder
Yoghurt dressing:
1 cup plain yoghurt
1 tbsp chopped fresh coriander
1 tbsp chopped mint
1 tsp chilli powder
Procedure:
Trim away any excess fat from chicken. Combine yoghurt with garlic, garam masala, cardamom and chilli. Stir in saffron; add chicken, mix well. Marinate chicken at least 1 hour (or refrigerate, covered, overnight).
*As pictured above, I used chicken nibbles instead as these were the only ones available …read more