Papaya is rich in an enzyme called papain (a protease which is useful in tenderizing meat) and other proteins. Its utility is in breaking down the tough meat fibers.It is included as a component in powdered meat tenderizers. Papaya enzyme is also marketed in tablet form to remedy digestive problems.
Chayote (pronounced [tʃa'jɔte], roughly "chy-O-tay"), is the Spanish name of the plant, from Nahuatl hitzayotli. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.
Here is the recipe from the housekkeeper of my friend.
T I N O L A N G M A N O K
Ingredients:
2 lbs Chicken, cut into serving pieces
1 tbsp Canola Cooking oil
2 cloves garlic,crushed and minced
1/2 medium ginger (crushed and sliced into strips)
1 Medium size onion, chopped
12 cups Water
2 pcs Chicken cubes
1 tsp Patis (fish sauce)
1/4 tsp Black pepper, ground
1 cup Chayote or green papaya,
peeled, seeded and cut into cubes
1 cup Sili (chili) leaves (substitute spinach if not available)
1/2 tsp of ground pepper ( I prefer the whole peppercorn, slightly
crushed)
Cooking directions:
1. In a wok, saute garlic in cooking oil until light brown.
Add onion and ginger when the onion is already transparent.
2. Add chicken and water. Boil until chicken is almost cooked.
3. Add chayote or papaya and the chicken cubes. Add more water if needed. Cover and let boil. Lower heat to
simmering until the vegetables are cooked.
4. Add the sili leaves, patis and ground pepper.
5. Cook for additional two minutes. Serve hot.
Pagkaing Pinoy,
Lutong Pinoy
Laing ,
Filipino cuisine,
Pinoy Food,Tinolang manok
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