www.fbworld.com - Guinea Fowl Tinola with Green Papaya & Shiitake & Woodear Mushrooms
Try Guinea Fowl Tinola with Green Papaya & Shiitake Mushrooms from Executive Chef Gordon Landy at Peninsula Manila, Philippines. A spicy twist on a traditional soup.
Ingredients
- Guinea Fowl 1 piece (1.3 kg)
- Guinea Fowl Bones
- Water 1 cup
- Onions (diced) 50g
- Carrot (diced) 30g
- Celery (diced) 30g
- Leek (diced) 30g
- Guinea Fowl Roulade: Chicken Mousseline 50g, Woodear Mushroom (julienne) 20g, Chili Leaves (julienne) 5g, Red Finger Chili (seeded and chopped) 1g
- Canola oil 10ml
- Guinea Fowl Stock 500ml
- Green papaya (shredded) 200g
- Shiitake Mushroom (sliced) 40g
- Fresh Green Chili Leaves 40g
- White Pepper (freshly ground) to taste
- Philippine or other Asian Fish Sauce to taste
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