Ingredients with Measurements:
- 1 lb. pork blood sausage (pinuneg)
- 1 lb. chicken, cut into serving pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 green papaya, peeled and cut into chunks
- 4 cups water
- 2 tablespoons fish sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat. Add the onions, garlic, and ginger. Sauté until fragrant.
2. Add the chicken pieces and cook until browned on all sides.
3. Pour in the water and bring to a boil. Lower the heat and let it simmer for 10 minutes.
4. Add the green papaya and continue to simmer for another 10 minutes or until the papaya is tender.
5. Add the pinuneg and fish sauce. Stir well and let it simmer for 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Pork blood sausage (pinuneg) can be substituted with other types of sausage.
- Green papaya can be substituted with chayote or other vegetables.
Variations:
- Add chili peppers for a spicier version.
- Use pork or beef instead of chicken.
Tips and tricks:
- Be careful not to overcook the pinuneg as it can become tough.
- If the soup is too thick, add more water.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
Suggested side dishes:
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
Food history:
- Pinuneg is a traditional Filipino sausage made from pork blood and spices.
Flavor profiles:
- Savory, slightly sweet, and slightly bitter.
Serving suggestions:
- Serve hot with rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino