Just finished off the leftover tinola from yesterday that I made in the IP. Now that the kids are on their own, we actually have a chance to have leftovers. They considered any pot of tinola to be fair game for eating until it was empty. It was soooo good. And incredible easy. Not to mention just chock full of nutrition and health benefits. Got two thumbs up from Mrs. Rick, which is not a surprise since she was the one who taught me how to cook it. 😁
Thank you for sharing these recipes. Seriously my personal goal is to eat and make as much food as I can so I can understand people better. Hopefully make people smile and the world a little better because of it.
So I tried this recipe last month (minus the fish sauce---which I know makes it less authentic and all my titas would probably scold me, but NO LESS masarap!) It turned out soooo good. I'm making it again now and instead of fish sauce, I just drizzled in a SMIDGE of soy sauce. Both times I also added in a splash of toasted sesame oil. Masarap! And of course I am eating with rice. Salamat for this recipe!
Your tinola is amazing. I will try to make it for my first try in the future. I never heard of tinola from Filipino restaurants. Chicken adobo and lumpia are very popular for the Filipino dishes.
I really really love this dish, thanks for charing! Where I am from, chicken soup is pretty hearty and I really enjoy this lighter fresher version with different veggies. My green of choice is water spinach and I use more of it and less chicken since I am not a fan of eating more meat in one go then I need too. (not vegan but pretty conscious of my consumption).
I grew up eating this dish, but never knew what it was called. My Sister makes it now since, our Mom has Alzheimer’s and no longer cooks for us 9 kids & extended family. I love this dish and also saw it made with coconut milk called something else I believe. Thank you for sharing your recipe ❤
Hello Janelle. Im an Australian guy who regularly visit Camotes Island. I eat this in my home or at the beach. I just cooked this yesterday n used manok ribs. 3 long green chopped chillies n salt and pepper to taste
Oh yes! I miss moringa, I can't get it here, but I would definitely use it every time I make tinola! And green papaya is the perfect substitute for chayote!
Not sure if anyone came up on the issue with hard chayote, but I did. My first attempt I kept it on sauté mode, as advised, and the chayote did not soften up AT ALL. They were still really hard . Next attempt, I placed in on Pressure Cook mode and it came out perfect. Just FYI for those who have had the same issue.
I noticed that immediately as well, the Saute mode never brought the broth above 50C. Just did pressure cook with venting until it boiled, then saute low for the 15 mins.
Good job. 👍😊 That's the way I do it and I liked. Optional: -You can substitute chayote to green papaya. -.you can substitute bokchoy to pepper lvs, or spinach. In anyways, it would be perfect. 👍😊
There are a lot of versions with different green out there, my green or choice is water spinach, but I also came across spinach, very authentic is moringa, but that's hard to get in the west, same goes for green papaya.... I also know versions that ad lemon grass
Aww thank you so much, I appreciate your compliment! And yes, there are so so so many things you can cook in an instant pot, especially my favorite Filipino soups and stews!
I've never heard to keep the vent open, but I'm trying it right now. Did you say that right? Then you said keep it on sautee? I put it on pressure cook for 12 minutes with vent open. We'll see!
It turned out great! I kept the vent open, but I think it closed on it's own because I still had to release the pressure and I did end up putting it on pressure cook. I used chicken wings. I was mostly happy that the the chayote wasn't all mush, so I liked that tip of cutting them in big chunks. Everything worked out!
Hey there! If I’m using malunggay I’d put it in as the last thing, and turn off the flame. The malunggay is so thin that it cooks almost instantly in the hot soup!
It will not taste anywhere close.... Maybe half a teaspoon? It's hard to tell, their flavor profiles are different and dried ginger can lose its flavor rather fast even though it starts out more concentraited
Wanted to make this, so I got the missing ingredients, as I had some of them already from the arraz caldo. Little did I know, the chayote squash would leave me with a numbing sensation and peeling/drying skin after cutting and peeling it. It should be noted that gloves should be used while handling. Headed to the doctor’s to make sure this isn’t anything more threatening. Great recipe though, I just wish this didn’t happen.
OH NO!! I am so sorry to hear this happened to you. This has never happened to me while handling chayote, but if it happened to you, it will certainly happen to many more. How are you now? Are your hands ok?
Jeanelleats - Filipino Food Videos All is fine now, Doctor stated that the reaction is similar to someone who may be allergic to the sap from a mango. It’s suggested that you can use maybe green papaya instead of chayote. If you’ve never handled chayote before, use gloves just in case.
An easy and quick suggestion from my Filipino parents. When prepping Chayote, cut the top first, then rub the cut tip against the top part. The sticky sap will then foam up on the sides...keep rubbing till the sap stops. Then wash under cold running water wiping the foamy sap off with paper towel. Also...before you cut the Chayote, I've learned to rub a small amount of cooking oil on my hands so the sap won't stick to my hands like super glue. Hope that helps.
That’s good but Patis- fish sauce and salt are too much. Just pick one ☝️ patis or salt 🧂. If you use both will high blood pressure for sodium. You’re excellent cooking. Take my advice. I love cooking home . 😊 Thank you for showing your cooking video.
One can be both... American by birth and Filipino by heritage. Our granddaughter considers herself to be a Filipina even with her milk-white skin color and bright red hair.
@@pinoyRN67 Our oldest son is like Lou Diamond Philipps, he could be anything from Mexican to Italian to semi-Asian. The middle daughter is most like her mother, no question that she is Filipina. The youngest didn't look Filipina at all when she was younger, but as she edges closer to 40 she is showing it much more.
Pak Choi.... no! Pak Choi will just absorb flavor from the broth instead of adding the correct one. Tinola is a Tagalog dish. You should use Fresh Chili Leaves and use Fish Sauce(optional) instead of salt for an uthentic taste.
Bruh! Why is she peeling it like that!! For those that are peeling the sayote, peel under running water, so you don’t end up with the sap drying out your hands.
That's how it's spelled and she grew up in the US (her parents are immigrants) so she has difficulty pronouncing it the way native Filipinos do. Tagalog talaga SAYOTE. But once translated, it is spelled differently. Also, it's "LOST my mind". Before you come for somebody, make sure you can speak THEIR language well enough to do so.
Filipino mom used to make this dish often. She passed in 2017 and haven’t had it since. Thanks for this vid.
Just finished off the leftover tinola from yesterday that I made in the IP. Now that the kids are on their own, we actually have a chance to have leftovers. They considered any pot of tinola to be fair game for eating until it was empty. It was soooo good. And incredible easy. Not to mention just chock full of nutrition and health benefits. Got two thumbs up from Mrs. Rick, which is not a surprise since she was the one who taught me how to cook it. 😁
Thank you for sharing these recipes. Seriously my personal goal is to eat and make as much food as I can so I can understand people better. Hopefully make people smile and the world a little better because of it.
So I tried this recipe last month (minus the fish sauce---which I know makes it less authentic and all my titas would probably scold me, but NO LESS masarap!) It turned out soooo good. I'm making it again now and instead of fish sauce, I just drizzled in a SMIDGE of soy sauce. Both times I also added in a splash of toasted sesame oil. Masarap! And of course I am eating with rice. Salamat for this recipe!
As an Filipino American I love this chicken soup..This is my favorite chicken soup 🐓
Malunggay too for the green leafy part. Lemon grass or tanglad is a game changer for any tinola dish.
Your tinola is amazing. I will try to make it for my first try in the future. I never heard of tinola from Filipino restaurants. Chicken adobo and lumpia are very popular for the Filipino dishes.
I really enjoyed your recipe. Simple, delicious, and easy to make for noob like myself
I really really love this dish, thanks for charing!
Where I am from, chicken soup is pretty hearty and I really enjoy this lighter fresher version with different veggies.
My green of choice is water spinach and I use more of it and less chicken since I am not a fan of eating more meat in one go then I need too. (not vegan but pretty conscious of my consumption).
I miss my lola she used to cook this for us. I love you thank you for sharing your recipe
I grew up eating this dish, but never knew what it was called. My Sister makes it now since, our Mom has Alzheimer’s and no longer cooks for us 9 kids & extended family. I love this dish and also saw it made with coconut milk called something else I believe. Thank you for sharing your recipe ❤
I like mine a little spicy so I add banana chillies to it. And serve with fish sauce + calamansi with birds eye chillies.
I lived in Baguio and we added sotanghon and not book choy. The thin noodles were so yummy in such a flavorful dish
SEEN MANY RECIPES LIKE YOURS BEST.
Did you delete your old chicken tinola short? I loved that video.
More Instant Pot recipes please ❤
Can’t wait to make it! 🩷
You looked so pretty and your food looks delicious so you got another subscriber here.
Thanks for sharing will try to cook it for lunch.
wala parin tatalo sa dahon ng sili at papaya😍😍
it was great I did not know about chicken stock that did the trick It was very tasty
You are a wonderful woman. Thank you for sharing ❤
Hello Janelle. Im an Australian guy who regularly visit Camotes Island. I eat this in my home or at the beach. I just cooked this yesterday n used manok ribs. 3 long green chopped chillies n salt and pepper to taste
Boiled unripe Saba , dipped in guinamus?! Hayayayyy
Great recipe! We normally use moringa leaves and green papaya. Hard to find chayote here. 😀
Oh yes! I miss moringa, I can't get it here, but I would definitely use it every time I make tinola! And green papaya is the perfect substitute for chayote!
Btw chayote is just sayote
Fortunately in Sydney here, we have imported malungay, sili leaves, and green papaya here.
Yuuuuuuum lucky!
tinola is my one of my favs i love it
no you love kimchi. Stop playin with me. I love it tho
Not sure if anyone came up on the issue with hard chayote, but I did. My first attempt I kept it on sauté mode, as advised, and the chayote did not soften up AT ALL. They were still really hard . Next attempt, I placed in on Pressure Cook mode and it came out perfect. Just FYI for those who have had the same issue.
I noticed that immediately as well, the Saute mode never brought the broth above 50C. Just did pressure cook with venting until it boiled, then saute low for the 15 mins.
Thank you I will make for my mom I'm sure she will love this.
Good job. 👍😊 That's the way I do it and I liked.
Optional:
-You can substitute chayote to green papaya.
-.you can substitute bokchoy to pepper lvs, or spinach.
In anyways, it would be perfect. 👍😊
Water spinach also makes a great green in this ^^
Spinach is the original thing to put though bokchoy is my favorite and I will try that!
Is it though? I have moringa in mind as "authentic" with spinach, water spinach and similar greens as substitutes..... But I am not an expert
Super tasty and easy to cook! Thanks!
you dirty girl Monica, it's not that easy. It was very hard
I made some Tinola with green papaya & mustard greens. Otherwise, the recipe was the same. Deeelicious!!!
There are a lot of versions with different green out there, my green or choice is water spinach, but I also came across spinach, very authentic is moringa, but that's hard to get in the west, same goes for green papaya....
I also know versions that ad lemon grass
Thx for sharing
Can the pressure actually get up to high when the vent is left open? I’ve never tried that.
omg. you are a Filipina beauty. I did not know this can be cooked using instant pot. Good work
Aww thank you so much, I appreciate your compliment! And yes, there are so so so many things you can cook in an instant pot, especially my favorite Filipino soups and stews!
Thank you Jeanelle…🙌
yum! can you use other meats besides chicken for tinola? would "beef tinola" be called a different dish?
Good question! I have never made it before but yes, it’s just called beef tinola! Chicken is the standard meat for tinola
you are very pretty ❤❤❤❤ and thankyou
I've never heard to keep the vent open, but I'm trying it right now. Did you say that right? Then you said keep it on sautee? I put it on pressure cook for 12 minutes with vent open. We'll see!
Yes that is right! I’m basically using the instant pot as a plug-in stove. I rarely pressure cook hahaha
How’d it turn out??
It turned out great! I kept the vent open, but I think it closed on it's own because I still had to release the pressure and I did end up putting it on pressure cook. I used chicken wings. I was mostly happy that the the chayote wasn't all mush, so I liked that tip of cutting them in big chunks. Everything worked out!
I wasn't sure what you meant by keeping it on sautee, but like I said, it worked out!
@@rachellemerachellem7459 how long did you PC it for?
wow like Filipino food
I use malunggay, spinach, and bok choy for my greens, I love my greens 😅
My green of choice is water spinach ^^
How about the malunggay? Would you put it same time you put the bokchoy?
Hey there! If I’m using malunggay I’d put it in as the last thing, and turn off the flame. The malunggay is so thin that it cooks almost instantly in the hot soup!
Is this cook by Saute Mode in 15 mins?
wow...sosyal..we can't afford those big onions in Pinas
Super yummy!!
I eat rice with my Tinola soup here in Melbourne Australia as well as in Camotes Island in my house there
rice in tinola is the BEST! 🤤
I make Tinola manok soup tonight using manok ribs n used 3 long green chilli in my soup with bok choy n 2 chayote
wonderful!!!!
Yuummmyyy..thanksss
Yum 🤤 my favourite 😍
ugh stop it paul. So dirty....
Hi, can I swap the chayote with other vege?
Green papaya and if really desperat zucchini, it is softer but the flavor profile is similar since both are mild light squashes
Thank you.
the way you say chayote 😉
Good
Yummy
I Luv it❤
Aww thank you Christensen! I hope you try it at home?
How much powdered ginger is the same amount as the knob of ginger you used?
It will not taste anywhere close.... Maybe half a teaspoon? It's hard to tell, their flavor profiles are different and dried ginger can lose its flavor rather fast even though it starts out more concentraited
How mini time make the chakin plase tell me
mmmmmmmm yummy 😉
MrEqp123 Yay! I’m glad you enjoyed it
Hmm I need a cook pot
Julio Cesar it’s awesome to use! And you can also just make Tinola using a standard pot 😀
Ang ganda nyo po
Ahh salamat po for the huge compliment ❤️
Wanted to make this, so I got the missing ingredients, as I had some of them already from the arraz caldo. Little did I know, the chayote squash would leave me with a numbing sensation and peeling/drying skin after cutting and peeling it. It should be noted that gloves should be used while handling. Headed to the doctor’s to make sure this isn’t anything more threatening. Great recipe though, I just wish this didn’t happen.
OH NO!! I am so sorry to hear this happened to you. This has never happened to me while handling chayote, but if it happened to you, it will certainly happen to many more. How are you now? Are your hands ok?
Jeanelleats - Filipino Food Videos All is fine now, Doctor stated that the reaction is similar to someone who may be allergic to the sap from a mango. It’s suggested that you can use maybe green papaya instead of chayote. If you’ve never handled chayote before, use gloves just in case.
😪 phew I’m just so glad you are okay. Thank you so much for letting me know!! Let me write an alert in the description!
Wow! I've never had that issue with chayote, but I do need gloves when I handle fresh taro because my hands will itch and burn like crazy.
An easy and quick suggestion from my Filipino parents. When prepping Chayote, cut the top first, then rub the cut tip against the top part. The sticky sap will then foam up on the sides...keep rubbing till the sap stops. Then wash under cold running water wiping the foamy sap off with paper towel. Also...before you cut the Chayote, I've learned to rub a small amount of cooking oil on my hands so the sap won't stick to my hands like super glue. Hope that helps.
Yum 🥰
That’s good but Patis- fish sauce and salt are too much. Just pick one ☝️ patis or salt 🧂. If you use both will high blood pressure for sodium. You’re excellent cooking. Take my advice. I love cooking home
. 😊 Thank you for showing your cooking video.
Wooooow
you can also find chayote at your local side of the road on a fence somewhere 😬
I knew right away this was going to be legit because there's a rice cooker right there on the left.
You are hands down in all aspects the perfect wife
Cheyote, also called Mexican squash
rob mock ooh yes good to know! I love chayote
What can I use as a substitute for Patis? We are allergic
Just use a salt.
First before you buy the onion, you have to sell your house 😁
sell the onion 1st😂
Missing lemon grass
👍
No msg?
muah
you have american accent😊are you American or filipino?
One can be both... American by birth and Filipino by heritage. Our granddaughter considers herself to be a Filipina even with her milk-white skin color and bright red hair.
@@TheOriginalRick my kids look like filipino they have tan brown skin but they are born in the USA!
@@pinoyRN67 Our oldest son is like Lou Diamond Philipps, he could be anything from Mexican to Italian to semi-Asian. The middle daughter is most like her mother, no question that she is Filipina. The youngest didn't look Filipina at all when she was younger, but as she edges closer to 40 she is showing it much more.
@@TheOriginalRick hi Rick is that your daughter above talking how to cook tinola?
@@pinoyRN67 No, but oddly enough was chatting with middle daughter this afternoon encouraging her to start a YT cooking channel.
How is there not a giant ring on that finger?
“Chay yo tee” 🥴🥴🥴🥴
Pu-say
🥰
You did not rub the coyote.
✝✝✝💗💗💗
Pak Choi.... no!
Pak Choi will just absorb flavor from the broth instead of adding the correct one.
Tinola is a Tagalog dish. You should use Fresh Chili Leaves and use Fish Sauce(optional) instead of salt for an uthentic taste.
Bruh! Why is she peeling it like that!! For those that are peeling the sayote, peel under running water, so you don’t end up with the sap drying out your hands.
and its not easy
And pronounced sai-o-tay
In english, it is spelled chayote, that's why she says it that way.
Sayote
Did i misheard it she said chayote like couple of times maaan. I loss my mind
hahahahahahahahahahahahaha
That's how it's spelled and she grew up in the US (her parents are immigrants) so she has difficulty pronouncing it the way native Filipinos do. Tagalog talaga SAYOTE. But once translated, it is spelled differently.
Also, it's "LOST my mind". Before you come for somebody, make sure you can speak THEIR language well enough to do so.
you are super cute
What is a chayotee lmao
Nah, chayote in tinola is second-rate tinola. Green papaya is the best for chicken tinola!!!