Tinolang Papaya sa Gata for Lent

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MANILA, Philippines — One of the things that makes Tinolang Manok very special is that the soup is light and refreshing. Drawing its flavor from not just the chicken but also from the ginger that “dances” in the broth with the raw papaya as the dish is cooked. And if you add lemongrass to the broth, it would be pure pleasure for the palate.

But did you know that even without the chicken, you can still have a flavorful soup dish? The papaya itself can substitute for your protein, especially this season of Lent, which has already began with Ash Wednesday last February 18. Add gata (coconut milk), and all the nutrients you need are there, such as in this Tinolang Papaya sa Gata recipe developed by the chefs of Mama Sita’s. This recipe is included in Mama Sita’s recently released recipe booklet called "Easy Vegetarian Recipes."

Ingredients:

4 pcs. garlic, crushed (20 grams)

1 pc. white onion, chopped (50 grams)

1 tbsp. cooking oil (15 ml.)

1 pc. green papaya, peeled and sliced (500 grams)

1 pack Mama Sita’s Tinola Mix (25 grams)

1 cup water (225 grams)

1 pcs. siling haba (green chilies) (15 grams)

2 cups coconut milk (500 ml.)

1 cup malunggay leaves (30 grams)

Procedure:

1. Sauté garlic and onion in cooking oil.

2. When onion is soft, stir in papaya, Mama Sita’s Tinola Mix, and water. Let boil.

3. When papaya is tender, add siling haba and pour in coconut milk. Continue cooking over medium heat.

4. When mixture starts to boil, add malunggay leaves, lower heat, and cook for another 2 minutes.

5. Remove from heat and serve.

*Makes 4 to 5 servings.

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