Boneless Tinola

Ingredients:

LARGE EGGS

1 TBSP. COOKING OIL

3 CLOVES GARLIC, MINCED

1 SMALL ONION, CHOPPED

1 GINGER, SLICED INTO STRIPS

1 SMALL GREEN PAPAYA OR CHAYOTE, SLICED

4 CUPS OF WATER

1 BUNCH OF MALUNGGAY LEAVES

FISH SAUCE OR SALT

PEPPER

OPTIONAL: BOUILLON CUBE

Procedures:

1. Boil the eggs for about 10 minutes. Let them cool, then peel and set aside. 

2. In a pot, heat the cooking oil over medium heat. 

3. Sauté the garlic, onion, and ginger until fragrant and the onions become translucent. 

4. Add the sliced green papaya or chayote and cook for 2–3 minutes, stirring occasionally. 

5. Pour in 4 cups of water. If using, add the bouillon cube. Let it come to a boil. 

6. Season with fish sauce or salt and pepper to taste. Let it simmer until the vegetables are tender, about 8–10 minutes. 

7. Gently add the peeled boiled eggs. You may slice them in half or keep them whole. 

8. Add the malunggay leaves and let it simmer for another 1–2 minutes until the greens are wilted. 

9. Serve hot with steamed rice.