Stir-fried Water Spinach With Pork Meat

Water spinach or kangkong as we popularly known this green leafy vegetable is such a hit in Filipino meal. It's one of the easiest way to provide meal in table without even spending big amount of money. Sometimes, you just have to go to rice field or in the shallow river and gather the good quality leaves of this vine vegetable.

There have been many dishes which can be cook in as short as 5 minutes: bland, adobo, pinaksiw or as special ingredient to sinigang. But of course, one of the most popular dish is the ginisa or the stir-fried kangkong.

Native Chicken With Native Ampalaya Leaves

Perhaps one of the best dish for chicken is tinola. But people in northern Philippines cannot appreciate the taste of tinola if its not native chicken.

Compared to the so called 45 days chicken, native is meaner and tastier. The reason is so simple, because native chickens are raised in the backyard and eat with grass and other natural food and not grown with feeds and other growth enhancing product.

And speaking of tinola, its not just any ingredients to be included in the dish but you have to choose the young leaves of native ampalaya leaves. That bitterness is the best bitter taste in vegetable. Just don't overcook the leaves and you find it the best in soup of the chicken.

Well of course anyone can opt with papaya,  malunggay and sayote for chicken tinola but this leaves makes it so different.

Try it in your tinola dish.