Fowl Tinola with Green Papaya &
Shiitake & Woodear Mushrooms
Chef Gordon Landy, Peninsula Manila, Phillippines
which normally is made from a plump chicken,
the soothing soup flavored with ginger and garnished
with chili pepper leaves. This version uses
guinea fowl with long, flat finger-length red
chilies, and tiny siling labuyo, an extremely
hot chili with small pods similar to Thai bird's
(Measurements in Metric)
Guinea Fowl 1 piece (1.3 kg)
Guinea Fowl Stock:
Guinea Fowl Bones
1 cup Onions (diced)
1/3 cup Carrot (diced)
1/3 cup Celery (diced)
1/3 cup Leek (diced)
Guinea Fowl Roulade:
*Chicken Mousseline 50g.
Woodear Mushroom (julienne) 20g.
Chili Leaves (julienne) 5g.
Red Finger Chili (seeded and chopped) 1g.
Mixture and Soup Ingredients:
Canola oil 10ml.
Onion (julienne) 5Og.
Ginger (julienne) 2Og.
Garlic (julienne) 1Og.
Guinea Fowl Stock 500ml.
Green papaya (shredded) 20Og.
Shiitake Mushroom (sliced) 4Og.
Fresh Green Chili Leaves 4Og
White Pepper (freshly ground) to taste
Philippine or other Asian Fish Sauce to taste
Dried Siling Labuyo or Birds-eye Chilies
Dried Red Finger Chilies
Lemon Grass Skewer
1 lb. Ground Chicken Breast
2 tspn. Salt
2 each Egg Whites
1 Egg Yolk
10 oz. Heavy cream
Make the mousseline ahead, making sure that
ingredients are very well chilled. Place the
ground chicken and salt in the bowl of a food
processor and process to a smooth paste. Add
the egg whites and yolk. With the machine running,
add the heavy cream and process just to incorporate.
Strain through fine sieve to remove lumps. Use
desired amount for the guinea fowl tinola. The
rest of the mousseline may be kept in the refrigerator
for a few days.
1. Debone guinea fowl keeping
breast reserved. Remove any sinews from the
legs, trim and lightly pound out without damaging
skin. Chop and rinse bones. To make basic stock,
put bones in pot and cover with water. Add onions,
carrots, celery and leeks. Cook 2-1/2 hours,
strain and cool. Reserve.
Take chicken mousse and fold in woodear mushrooms,
julienned chili leaves and finger chilies. Pipe
mousse on to pounded leg meat, roll into roulade
and tie with butcher's string. Set aside.
In a deep sauce pot, saute onion, garlic and
ginger in canola oil until tender, but not browned.
Add some guinea fowl stock to deglaze. Bring
to simmer and poach leg roulade until half-cooked.
Add the breast and continue to poach until both
leg and breast are just cooked. Remove, cover
and keep warm. Pour the rest of the broth in
Add green papaya, chili leaves and shiitake
mushrooms. Bring to a boil once. Turn heat off.
Season with patis and white pepper.
Slice poached leg meat and breast and dress
in desired hot serving bowl. Spoon hot broth
over. Garnish with dried chilies, fried ginger
and lemon grass skewers. Serve immediately.
Lamb Shank Kaldereta
Fowl Tinola with Green Papaya & Shiitake
& Woodear Mushrooms
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Patis-Dayap and Honey Vinaigrette
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and Bean Curd in Sinigang