LP12 – Pink Tinola

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This round of Lasang Pinoy, hosted by the beautiful Ces, is all about being Distinctly Pinoy with a Twang or fusion cuisine. This blog has always been about fusion. Nothing is authentic here. Every dish we cook is spiced with what we are and where we are in life and in the world. So our traditional Filipino dishes get a touch of Americanism and we infuse our Filipinoness to every dish we cook. Sometimes subtly, sometimes not.

I was thinking of doing a re-cap of old dishes we have done where we changed it up and made it our own, but all you need to do is rifle through our archives to see that. This simple dish came about during one of my experimental moments and because I have so many beets right now I just don’t know what to do with them. We also have plenty of other vegetables so I have been trying to put as much veggies as I can on the table as possible.

This is a perfect marriage between western vegetable, beets, greens and an eastern (Filipino) dish, tinola.

Chicken, whole & chopped into serving size pieces
4 cloves of Garlic
1 medium onion, slices
1 knob of ginger (about 1 inch, sliced into rounds)
Patis or fish sauce to taste
4-6 cups of water
2 Tablespoons Oil

Vegetables (use any combination you like – these are what we used this time around):
Cooked Beets – roots (boiled for 20 minutes beforehand)
Green Beans
Mustard Greens

In a pot, heat the oil over medium heat and sautee the garlic, ginger and onions until fragrant. Add the chicken pieces and add about two tablespoons of fish sauce. Cover and let it cook down for a few minutes. Add water and let it simmer longer until the chicken is tender. Before serving, add the green beans and mustard greens and cook until crisp tender, then top with the cooked beets. Let it simmer with the beets for a minute just to get the color in. Taste and adjust seasoning.

I didn’t cook the beets all the way through in the soup, although I could have, because they tend to be very sweet and would have made the soup overly sweet.

The Clone decided this time she only wanted the soup, so pink soup it is…..

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16 comments on “LP12 – Pink Tinola
  1. Cindy says:

    Please, Jmom, really wish you could help give us more info about tinola. Hope to hear from you soon.c”,

  2. Cindy says:

    Hi! I enrolled my Methods of Research subject this semester and we are gonna do the first three chapters of our thesis, is it true that when they say tinola, it has got to have chicken with it? I’d like to change the main ingredient there, like make it a vegetarian’s version of tinola, Like literally no animal meat at all, but our adviser keeps saying that we should put chicken because it would not be called tinola if there is no chicken. I hope you could reply soon. It’d be a big help to us. Thanks you and more power! Godspeed!

  3. Lani says:

    Like Iska I see beets here in Pinas, but don’t know the taste of it. Thanks for sharing us this recipe.

  4. JMom says:

    lol! Connie, made you look! πŸ˜€

  5. Connie says:

    Ah sugarbeets… LOL I was so intrigued at what the “pinking” agent was. πŸ™‚

  6. JMom says:

    Hi Iska, they’re also good just plain boiled, or dressed like the fresh pickled beets previously posted here. Let me know if you get to try them πŸ™‚

  7. iska says:

    pink tinola!
    i see beets here but i don’t know any beet recipe. i should start w/ this one πŸ™‚

  8. JMom says:

    Thanks, Mae, you make me turn beet red with your compliment πŸ˜€ hehe!

    Yes, we planted some peppers, but for some reason they are growing really slow this year, and I didn’t want to jeopardize them by picking at their leaves. I love tinola with pepper leaves too.

  9. Mae says:

    JMom, you really are very creative in the kitchen! Fusion or not, your food always looks tasty and healthy.

    Your fusion[ed] tinola sure looks great pink! You might just change the course of history for tinola [hala!]. πŸ™‚ Everyone will be cooking tinola this way and everyone will remember you as the ‘Pink Tinola’ pioneer. Thanks for sharing your recipe.

    By the way, did you grow any peppers? I have some growing in the garden and i’ve been using the leaves for tinola and it’s great! I remembered my grandma always used to put pepper/chilli leaves on hers and sayote or papaya. It’s delicious. I haven’t seen the beets here yet but i will get some when i do find them. I’d like to try some of your beets recipes πŸ™‚

  10. JMom says:

    Hi Ces, you really have to try beets, they are not just pretty to look at, they’re delicious too πŸ™‚

  11. JMom says:

    Hi Old Lady and Renny! Glad you found your way to our kitchen πŸ™‚

  12. JMom says:

    Hi Tin! puro yata pasarap ka lately, ha? πŸ™‚ The pink color is really pretty, that’s why my daughter like only the soup, so she can look at the color by itself.

  13. ces says:

    hi j!
    wowowee! that looks interesting! frankly, i didn’t like my very first taste of beets but with my fave tinola…i might just have to give those beets a second chance! thanks for this wonderful entry!

  14. RennyBA says:

    Came from Charles and add hello from Norway:-)
    Thanks for the recipe which really looks like a perfect marriage!
    You have a great kitchen – I’ll be back for sure!

  15. OldOldLady Of The Hills says:

    Fascinating Fusion Food! And Filipino influences, too! FABULOUS!

    Here from the Beautiful Queer Chef today!

  16. Tin says:

    Hi JMom,

    I love the color – PINK is actually my favorite color but for me I am not sure if i can eat it since the pink color of the soups reminds me some of my favorite stuff which mean only if I can preserve the soup and look at it all the time -LOL!

    I’m very impress JMom since you have all the means “at the backyard” to prepare such delicious and healthy meal for your family-sigh! If were neighbors, I’m wondering if you can share that with me as well-LOL! I’m glad you made your entry on time but to apologize to Ces that I can’t make it – we’re leaving this weekend again! Take care…


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