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
  • cooking 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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