One of the most delicious, most savory, most gorgeous chicken soup or stew, for me, is of course, that of the "kamanokan" or free-range native chicken cooked/stewed for almost an hour in moderate fire to let its insane aroma and tasty fat to ooze out, turning the broth golden and thick. The beloved lauya a manok or tinola a manok. And of course, with the obligatory add-on, the distinct and essential green papayas and chili leaves or paria leaves or marunggay leaves.
But I adore more the almost ripe green papaya to complete my favorite lauya, for its obvious sweetness that enhances the soup/broth more and turns it more golden and delicious.
This is it:
A perfect labay!
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More "kamanokan" dishes:
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