Tuesday, 19 February 2013

Pesang Manok





I was planning to cook chicken tinola, again, today but a chicken soup recipe posted at Foodipino struck me.  Pesang manok by Gerrard got me interested (see his recipe here )  So I researched the WWW anything about pesang manok since I have only been hearing about pesang isda which I haven't tried cooking yet, but I plan to next time.

I have found a few recipes done by some foodie bloggers and I am posting the link here for all of you to check them out (Pesang manok by Tagaloglang and  filipinostylerecipe )  Anyway, I am confused.  Since these kinds of ingredients in a dish is meant for nilaga. Potatoes, pechay/cabbage/wombok are vegetables we add in nilagang baboy/baka and sometimes manok. Of course, I can see the difference with tinola.  Further reading about pesa thought me that in pesang isda, miso is one of the core ingredients.  But there is no miso in these pesang manok recipes.  And that the Pesa is of Chinese origin since the word pesa is Hokkien which means "plain boiled" so does that mean that anything plainly boiled can be called pesa?  Now, I am even more confused.  Tracing the meaning and the root of a certain dish makes me crazy and all I want is to try more Filipino dishes that are healthy as we can.

We apologize if we have caused further confusion.  We are still learning the ropes of Filipino cooking, non-Ilocano at that.  You see, in ilocano cooking, anything boiled plainly is called lauya regardless if it is fish, chicken, pork, beef, goat, etc. Anyway, if you want to know more of the differences of pesa, nilaga, tinola, and also swam  check this  link

Here's my recipe for PESANG MANOK

Ingredients :

Chicken, cut into serving sizes - 1 whole
Taro (Gabi), cut into serving sizes
Pechay
Onions, diced - 1 medium
Ginger - 1/2"
Garlic, crushed and peeled - 5 cloves
Rice wash + Water - enough to cook the chicken for an hour and a half
Salt 
Black peppercorns

Cooking Procedure :

1.  Place the chicken, water, rice wash, onions, ginger garlic, black peppercorns, and salt in a pot.  Cover and bring to a boil for 1 hour and 15 minutes.  Add water as you boil it.  Do not allow it to dry up.
2. Add the gabi and cook for 5 minutes.  Add more water if needed. Adjust taste by adding more salt.  Bring to a boil for another 10 minutes or until the gabi is soft.
3.  Toss in the pechay and let the soup simmer until the leaves wilted.


© myFresha-licious (19February2013)



No comments:

Post a Comment