https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGinataang_manok%2F2%2Fen 2026-09-11T16:08:34Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Ginataang_manok/2/en&diff=159778&oldid=prev 2025-07-01T01:16:07Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Description==<br /> {{lang|fil|Ginataang manok}} is ideally made with native chickens (traditionally raised in Filipino backyards). It is first sautéed with garlic, onion, and ginger (or turmeric) until lightly browned. Coconut milk is then added along with vegetables like [[green papaya]] (or [[chayote]]), [[leafy vegetables]] (including [[pechay]], [[spinach]], [[Moringa oleifera|moringa]] leaves, etc.), and peppers (usually [[bell pepper]]s or [[siling haba]]). It is spiced with salt, pepper, and {{lang|fil|[[patis (sauce)|patis]]}} (fish sauce) or {{lang|fil|[[bagoong alamang]]}} ([[shrimp paste]]), and optionally, [[labuyo]] chilis. [[Coconut cream]] ({{lang|fil|kakang gata}}) is usually added shortly before it is cooked and simmered in low heat. The dish is very similar to {{lang|fil|[[tinola]]}} or {{lang|fil|[[binakol]]}}, except for the use of coconut milk.</div>

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