Nothing beats the taste of the rustic and rural life when you savor the soup and meat of a tinola dish. Although the name may connote that the main ingredient of the dish is chicken, it’s actually beef. It is just so because the most common preparation of tinola has chicken, also known as tinolang manok. If you’re a fan of tinola yet want beef, or if you merely want to experiment on new things, this recipe’s for you.
The soup preparation originates from the Quezon province. One must saute the ginger and garlic until fragrant. Add the beef ribs and wait for the color to change. Add water and let the broth boil. You can use salt, pepper or fish sauce (patis) as seasoning. Soy sauce, too, could be a seasoning to this delectable dish. My personal favorite would be to serve the finished dish with a separate saucer filled with fish sauce. That way you could add seasoning as much as you want, depending on what suits you. But tinola would not be tinola if it lacked some greens. Some add mustasa, some may add malunggay (Moringa olifera).
Can’t wait to try the rustic and rural taste of minanok? Go ahead and try this recipe. Follow the instructions and let us know what you think of it.
- 2 tbsps cooking oil
- 2 cloves garlic
- 1 thumb-size ginger, sliced to strips
- ½ kilo beef ribs
- 200 grams mustasa leaves
- Salt and pepper
- Sauté ginger and garlic until fragrant.
- Add the beef ribs and sauté the beef until the color changes.
- Add water, allow the broth to boil and reduce the heat to low.
Slowly simmer the beef until tender.
- Once the beef is tender, season with salt and pepper and patis.
- Add the mustasa leaves and simmer.
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