Is Tinola the Favorite Dish of Jose Rizal?
Belle Piccio | Jul 05, 2016
Filipinos love different kind of soups most especially when it’s served hot and during the rainy seasons.
Tinola is a kind of Filipino soup that is easy to cook. It is another Filipino native cuisine that we should be proud of. The soup can be served as a main course or as appetizer.
Tinola was said to be invented during the late 19th century. The dish was also referenced in Jose Rizal’s Noli Me Tangere. In fact, Rizal has his own recipe in preparing the dish.
There are many different versions in cooking tinola. The most common version is chicken. But now, let’s learn how to cook Fish Tinola (Filipino Fish Soup).
- 120 grams fresh cleaned fish (bangus, tuna, salmon or your choice of fish)
- 4-5 cups water
- 1 piece small ginger, crushed or sliced into thin strips
- 1 medium-size onion, sliced
- 2 cups malunggay leaves
- 3 pieces green peppers or 1 pieces finger chilies
- 1 medium-size chayote, peeled and sliced
- 2 tbsp fish sauce or salt
- freshly ground black pepper
- cooking oil
- Slice the fish into small pieces or according to your desired size.
- In a soup pot, boil water. Drop the fish once boiling. (You have an option in frying the fish first before dropping it in boiling water.)
- Add tomatoes and ginger. Leave for 10 minutes.
- Then add the green peppers and onions.
- Add salt and pepper to taste. Put-in the chayote and cook for another 5 minutes.
- Lastly, add the malunggay leaves before turning off the heat. Cover the pot and let it stay for about 5 minutes.
- Serve and enjoy your warm bowl of tinola!
If you’re not a fan of ginger in soups, just put a few small pieces. And, if you like it spicy, add siling labuyo or its leaves.
Delicious yet inexpensive, you will surely enjoy sipping tinola’s hot soup. Watch the video below to learn how to cook the "Tinolang Manok ni Rizal."