Tinolang Manok sa Buko

Tinolang Manok sa Buko
Tinolang Manok sa Buko is inspired by a similar dish called Chicken Binakol, a native chicken cooked with young coconut water in bamboo tubes. Our Tinolang Manok sa Buko is instead cooked in a regular household kitchen, with usual kitchen utensils and ingredients that should be available in wet markets and supermarkets including the buko or young coconut.

Tinolang Manok sa Buko  Recipe

Tinolang Manok sa Buko is cooked basically the same as Chicken Tinola. However instead of using fresh water I used the water from the buko. The coconut meat was scraped off into strings and added to the dish during the final stages of cooking. The resultant dish was a deliciously savory sweet soup dish. There may be some who are not fan of sweet dish, I suggest then that the coconut ingredient is reduced, instead of using 2 coconuts just use 1, it will still be sweet but we are Filipinos we love sweet savory foods.

Binakol Tinolang Manok sa Buko

Now if Tinolang Manok sa Buko is not your cup of tinola soup, do please check out our other Chicken Tinola recipes in the archives buy clicking the link list below.

Here is the recipe of our Tinolang Manok sa Buko, another innovative dish that is must try.


1 kilo chicken, cut to pieces, bone in
2 medium size buko, young coconut
1 small size unripe papaya, skinned, cut into wedges
1 bunch malungay leaves
2 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-4 green long chili
1-2 stalk lemongrass, trimmed, crushed
1-2 tbsp. crushed peppercorns
1/3 cup fish sauce, patis
cooking oil

Cooking procedure:

Tinolang Manok sa Buko - Cooking Procedure

Cut the chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. Reserved the water from the buko, and scrape off the meat using a buko string meat scrapper and keep aside, discard the buko shells. In a large sauce pan, sauté the garlic, onion and ginger until fragrant. Add in the chicken, fish sauce and crushed peppercorns, stir cook for 2 to 3 minutes. Add in the lemongrass and the reserve coconut water and bring to a boil, simmer for 10 to 15 minutes, add more water if necessary. Now add in the papaya and continue to cook for another 3 to 5 minutes or until papaya and the chicken are cooked. Correct saltines if required. Add in the coconut meat, malungay leaves and green long chili cook for another 2 to 3 minutes. Serve hot with a lot of rice.


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