The best use of tanglad I have ever tasted is in tinolang manok. A whole piece of the tanglad plant is
added to the stew, to take out the chicken smell and add a nice citrusy flavor. Another wonderful Filipino dish that
uses tanglad is binakoe (Aklanon) or binakul (Tagalog). This is a type of cooking that uses green bamboo; the food (usually
chicken) is put inside the young bamboo and then the whole bamboo is put into the fire. Chicken soup with tanglad
cooked like this is heavenly.
