Cooking up food for the stomach, the soul and the mind.
My family loves fried chicken, so I usually indulge them. I on the other hand get so tired of it, I make something else for myself. I take the backs and wing tips, which no one really likes but me anyway, and I usually make either tinola or arroz caldo. I didn’t really have the usual vegetables for tinola, so I used cabbage and baby bok choy from our garden. It still came out pretty good.
UPDATED PHOTO (12/06/2010): I recently cooked this pepper leaves and green papayas, just the way it’s supposed to be. Click here for a new photo of chicken tinola.