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July 2018

Tilapia Recipes

Duck Recipes

Peking Duck 2

Peking Duck 2 Recipe
1 SEE :PEKING DUCK 1 FOR INGR 6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin Sauc...

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Chicken DinolaChicken Soup with Ginger Ve Recipe

Chicken DinolaChicken Soup with Ginger Ve recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken DinolaChicken Soup with Ginger Ve recipe  PDF



2 lb Chicken cut into serving
pieces 2 ea Clove garlic minced
1 tb Vegetable oil
1 t Fresh ginger thinly sliced
1 md Onion sliced
1 tb Fish sauce (patis)
4 ea 5 cups water
1 sm Raw green papaya
Salt and pepper to taste 1 bn Fresh spinach cut into 3
inch pieces
Peel papaya skin. Cut papaya lengthwise into 4 6 pieces, remove seeds and slice diagonally about 1/2 inch thick. Set aside. In a deep soup pot over medium heat, saute galic in oil until lightly browned. Add ginger and onion, stir for a minute. Add chicken pieces and fish sauce. Cook for 3 minutes. Add water. Season with a little salt and pepper. Let boil, then simmer covered over medium low heat for 25 30 minutes. Add raw papaya and continue cooking for 6 to 8 minutes or until tender. Correct seasonings to
taste. Turn off heat. Add spinach, cover for 1 2 minutes. Serve immediAtely. Serves 4 5. Note: If green papaya is not available, substitute with potatoes. Chicken Dinola (Chicken Soup with Ginger and amp Vegetables)

Chicken DinolaChicken Soup with Ginger Ve recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
370 people have voted
Last Reviewed on 2018-07-17



Tuesday, Jul 17 2018 Download & Print Chicken DinolaChicken Soup with Ginger Ve recipe  PDF   Tilapia recipes RSS   Thumsb up

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3 1/2 lb Salmon 1 Lemon Salt and Pepper 1 tb Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a med...

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