I am craving for a soup and since we have chicken and cabbage in the fridge, I thought I can make some Pesang manok. When making Pesa it is very common to use fish but chicken can also be an alternative.
Pesa, Nilaga, Tinola and Suam. What are the differences among them? I still remember the elder women in my family who cooks the following dishes regularly when I was young and I have quite a grasp on how they differentiate with each other. If you notice tinola and pesa always contains ginger and some leafy vegetables. What I also remember, they utilize the water used to wash rice out of its starch giving the soup a slightly thicker consistency compared to nilaga. Pesa and Nilaga becomes similar with each other due to the use of potatoes while Tinola on the other hand uses chayote and / or green papaya. Nilaga and Pesa’s preparation is quite simple as you just need to dump all of the ingredients in the pot together and wait to boil until cooked. Suam and Tinola on the other hand, tends to start with a sautéing process before everything is boiled. Now I’m not sure whether these are the real traditional ways of doing it but these are what I observed from different people who cooks them that I personally know. Do you have other ideas about the differences among the four? If yes let us know by posting below.
- 1½ kg chicken legs and thighs
- 2 large potatoes, quartered
- ½ small Napa cabbage, sliced
- 1 bunch bok choy
- 3 stalks spring onions, chopped
- 6 cups rice wash water
- 2 thumb sized ginger, peeled and sliced
- 1 large white onion, quartered
- fish sauce
- 2 tsp whole peppercorn
- In a pot combine chicken, potatoes, ginger, onion, peppercorns and water bring it to a boil then simmer for 25 minutes.
- Add the potatoes and cook for 15 minutes.
- Add Napa cabbage and simmer for 5 minutes.
- Place bok choy and spring onions then simmer for 2 more minutes.
- Season with fish sauce then serve.