Tinolang Manok sa Malungay

Tinolang Manok sa Malungay
Tinolang Manok sa Malungay. Malungay is one of the most common vegetable ingredients of chicken tinola. Our Tinolang Manok sa Malungay recipe for today uses both the malungay fruit and the malungay leaves.

Tinolang Manok

Cooking is basically the same with my other chicken tinola recipe, click the link list below to check them out.

Tinolang Manok sa Malungay - Recipe

Here is the recipe of my Tinolang Manok sa Malungay, try it.


1 kilo chicken, cut into serving pieces, bone in
2 bundles malunggay leaves, discard stems
3 bundles, malungay fruits, bunga ng malungay, pulp meat scraped out from the pod, cut in about 2” lengths
2-3 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, chopped
1 medium size onion, peeled, chopped
2-4 pcs. siling haba
1 tsp. peppercorns, crushed
1/4 cup fish sauce
1 tsp. sugar
cooking oil

Cooking procedure: 

Tinolang Manok sa Malungay - Cooking Procedure

In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 10 to 15 minutes. Then add in the sugar, siling haba and malungay fruit, simmer for another 5 to 8 minutes or until malungay fruits are cooked. Correct saltiness if required, add in the malungay leaves and cook for another 1 to 2 minute. Serve hot with a lot of rice


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