Binakol
A comforting, delicious, and chickenless Binakol recipe loaded with the goodness of papaya, coconut water, and sili or moringa leaves.
Servings: 2 -3 people
Ingredients
- 1 tablespoon coconut oil
- 4-5 cloves of garlic peeled and minced
- 1 medium red onion quarterly cut
- 1 teaspoon ginger
- 200 grams firm tofu cut into large cubes
- 2 cups of water
- 1 medium tomato cut in quarters
- 250 grams green papaya* cut into wedges
- 2-3 stalks of lemongrass tied and knotted
- 3 cups young coconut water
- 1 cup young coconut meat
- 1 tablespoon salt
- ½ teaspoon of pepper
- 1 bunch sili leaves or 100 grams malunggay
Instructions
- In a pot over medium heat, preheat oil. Then add garlic, onion, ginger and sauté until translucent.
- Then add tofu and fry until lightly browned.
- Next, add water, tomato, and cover with a lid until it boils.
- Add papaya, lemongrass, and continue cooking until it boils again.
- Then add coconut water, coconut meat and cover with a lid for 2-3 minutes
- Mix in salt, pepper, then add the leaves and cover the pot with a lid for 1 minute and then turn off the fire.
- Best served immediately.
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