Tinolang Manok

Tinola is one soup that relies heavily on the flavors of the sayote, dahon ng sili and the right mix of seasonings. But this version gives it a unique twist with the addition of Pandan leaves to the broth.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time


  1. 2 tbsp Golden Fiesta Palm Oil
  2. 1 tsp Garlic, minced
  3. 1 piece Small onion, minced
  4. 1 tbsp Ginger, crushed and sliced into strips
  5. 2 pieces Pandan leaves
  6. 500 grams Assorted chicken cuts
  7. 3 cups Water
  8. 1 piece Sayote, cut into small pieces
  9. ½ cup Dahon ng sili (chili leaves)
  10. 3 tbsp Liquid Seasoning
  11. 2 pieces Tomatoes, seeded and quartered
  12. ½ cup Datu Puti Fish Sauce, as dipping sauce


  • 1 Heat Golden Fiesta Palm Oil, then sauté garlic, onion, ginger and Pandan leaves in a stockpot.
  • 2 Add chicken and cook covered for 10 minutes to let its natural juices out.
  • 3 Add water and sayote. Bring to a boil before lowering to a simmer for 10 minutes, until the sayote is soft but not overcooked.
  • 4 Season with Liquid Seasoning, then add dahon ng sili and tomatoes. Turn off the heat and remove Pandan leaves before serving.
  • 5 Serve with Datu Puti Fish Sauce, as dipping sauce.
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