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@thestreetgurdian: As low as £100 to £1000 Book yours for a qualified master piece from authentic #realism #uktattooartist #tattoos #tattoo #tattoideas✨💛💛

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Hannah_tattoos🫟✍️
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Tuesday 03 November 2026 04:15:06 GMT
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🇵🇭 Chicken Tinola (Tinolang Manok) | Filipino Food Bible Ep. 9 Tinola a humble yet comforting chicken soup dish dates back to the pre-colonial Philippines. For my version I also used Native chicken for its added flavor along with cubes of chicken blood which is used by some households when preparing this dish INGREDIENTS: Chicken Tinola - 1 onion, sliced - 10-15 cloves of garlic, sliced - 80-100g of ginger, sliced - 1 native chicken, portioned (you can also use regular whole chicken) - 1 stalk of lemongrass - 400-500g of green papaya, cut into wedges - 6-8 pcs of green chilies - 3-5 tbsp of patis - 1-2 cups of chili leaves - 2 cups of moringa/malunggay leaves - Chicken stock as needed - Salt and pepper to taste Chicken blood: - 1 block of chicken blood - A pinch of salt - Pepper to taste - Oil INSTRUCTIONS - Start by sauteing onions, garlic and ginger in a pot until softened. Add your sliced chicken. - Add in your lemongrass stalk, patis, and salt and pepper and cover and allow to simmer for 40mins - 1hr 30mins (depending on what chicken you use) until soft. - add in the rest of your vegetables and simmer for 15 mins. Add in the leaves at the very last min and allow residual heat to cook them. set aside. - Add your block of chicken blood along with some salt, and boil for 10-15 minutes. Remove and slice into cubes. - Shallow fry cubes for 3-5 mins - Serve the tinola w your chicken blood and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood
🇵🇭 Chicken Tinola (Tinolang Manok) | Filipino Food Bible Ep. 9 Tinola a humble yet comforting chicken soup dish dates back to the pre-colonial Philippines. For my version I also used Native chicken for its added flavor along with cubes of chicken blood which is used by some households when preparing this dish INGREDIENTS: Chicken Tinola - 1 onion, sliced - 10-15 cloves of garlic, sliced - 80-100g of ginger, sliced - 1 native chicken, portioned (you can also use regular whole chicken) - 1 stalk of lemongrass - 400-500g of green papaya, cut into wedges - 6-8 pcs of green chilies - 3-5 tbsp of patis - 1-2 cups of chili leaves - 2 cups of moringa/malunggay leaves - Chicken stock as needed - Salt and pepper to taste Chicken blood: - 1 block of chicken blood - A pinch of salt - Pepper to taste - Oil INSTRUCTIONS - Start by sauteing onions, garlic and ginger in a pot until softened. Add your sliced chicken. - Add in your lemongrass stalk, patis, and salt and pepper and cover and allow to simmer for 40mins - 1hr 30mins (depending on what chicken you use) until soft. - add in the rest of your vegetables and simmer for 15 mins. Add in the leaves at the very last min and allow residual heat to cook them. set aside. - Add your block of chicken blood along with some salt, and boil for 10-15 minutes. Remove and slice into cubes. - Shallow fry cubes for 3-5 mins - Serve the tinola w your chicken blood and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

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