coconut

Adobong Kambing sa Gata

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Filipino Style Recipe: Adobong kambing sa gata or goat meat adobo in coconut milk is another variety of Filipino adobo. Many people do not want the goat meat because of strong smell but boiling it together with ginger and onion helps to lessen the unwanted odor. When the meat is tender, sauteed until brown and cooked it in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 20 minutes
Estimated time of boiling: 40 minutes
Estimated time of cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo goat meat, cut into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
2 cups coconut cream
1 tablespoon garlic, minced
2 pieces bay leaves
1 cup water
3 tablespoons vegetable oil
1 teaspoon whole peppercorns
1 onion, quartered
1 thumb-sized ginger, chopped
sugar and salt to taste
2 pieces red and green bell peppers, sliced(optional)
1 1/2 tablespoons sauteed shrimp paste(I used Dizon Farm Shrimp Paste),(optional)
a dash of dried chili flakes(optional)

Procedures:
Part 1
1. In a pot, boil enough water to cover the meat then add ginger, onion and salt.
2. Add goat meat then simmer until the meat is tender. Add water if needed, drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic until light brown.
2. Add bay leaf, peppercorn and shrimp paste then continue sauteing for a minute.
3. Add goat meat then stir cook until light brown then add bell peppers.
4. Add water and soy sauce then simmer for 10 minutes.
5. Add vinegar then simmer for 5 minutes or until start to render oil.
6. Add coconut cream and chili flakes then simmer until sauce is half absorbed. Stir occasionally.
7. Adjust seasoning according to taste then transfer to serving plate. Serve with steamed rice.

Latik(Coconut Curds)

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Filipino Style Recipe: Latik is a solid coconut curds made from coconut milk. The coconut milk cook until almost dry and curdle, this is usually serve together with suman, biko, maja blanca and other desserts.

Good for 1/4 cup latik

Ingredients:
2 cups coconut milk

Procedures:
1. In a sauce pan, cook coconut milk in a low heat while keep stirring until brown and curdle.
2. Remove from heat and drain then serve with suman or biko.

Chicken Curry Noodle Soup

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Filipino Style Recipe: chicken curry noodle soup is a popular Asian noodle soup. This dish is consists of chicken pieces cooked in curry powder, chicken stock and coconut milk then serve with noodles. I also add potatoes and tokwa as extender. The soup has flavorful and spicy taste which is good to serve during rainy season and cold weather.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 6-8 servings

Ingredients:
200 grams egg noodles
500 grams chicken, cut into serving pieces
1.2 liters chicken stock
400 ml coconut milk
3 potatoes, cut into cubes
350 grams tokwa, cut into cubes
2 onions, chopped
6 gloves garlic, minced
3 tablespoons vegetable oil
3 tablespoons curry powder(dissolved in 1 cup chicken stock)
2 tablespoons calamansi or lime juice
fish sauce and ground pepper to taste
1 teaspoon rosemary(optional)
1 chicken bouillon(optional)

Procedures:
Part 1
1. In a large pot, prepare noodles based on cooking instructions. Drain and set aside.
2. In a pan, heat oil then fry potatoes and tokwa. Drain and set aside.

Part 2
1. In a same pan, reduce oil then saute garlic, onion and rosemary.
2. Add chicken then stir cook until light brown. Season with fish sauce and ground pepper.
3. Add dissolved curry powder, chicken stock, coconut milk and chicken bouillon then simmer until chicken is tender.
4. Add fried potatoes, tofu and calamansi juice then adjust seasoning according to taste. Simmer for a couple minutes.

Part 3
1. In a large bowl, Add cooked noodles then pour chicken curry soup. Serve hot.

Chicken and Green Beans in Coconut Milk

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Filipino Style Recipe: chicken and green beans in coconut milk is a creamy and tasty yet affordable dish. The chicken and green beans sauteed and cooked in coconut milk until tender. This dish is similar to ginataang sitaw but instead of string beans we used green beans or baguio beans and chicken.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-4 persons

Ingredients:
200 grams chicken fillet, cut into small pieces
1 bunch green beans or baguio beans, cut into 1 inch diagonally
2 cups coconut milk
1 onion, chopped
3 gloves garlic, minced
fish sauce or salt and pepper to taste
a dash of chili flakes(optional)

Procedures:
1. In a saucepan, heat oil then cook chicken and fish sauce until color turns to light brown.
2. Add garlic and onion then saute until translucent.
3. Add green beans then continue sauteing for a minute.
4. Pour coconut milk then bring to boil. Add water if necessary.
5. Season with salt and pepper according to taste then add chili flakes.
6. Cook for 2 minutes or until tender then transfer to serving plate and serve immediately.

Binallay

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Filipino Style Recipe: Binallay is another popular Filipino delicacy from northern part of Luzon specially in Isabela Province. Like other suman we will use glutinous rice, but we grind the rice into flour and mix with water. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking and grinding time)
Estimated time of cooking: 1-2 hours

Ingredients:
4 cups glutinous rice(malagkit)
1/2 cup water
banana leaves, cleaned and cut into bigger sized(8×11 inch)
banana or cotton strings
coconut oil

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours. Drain.
2. Grind soaked rice into flour then mix with water until well blended.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
2. Grease banana leaves with coconut oil then scoop 3 tablespoons of rice mixture, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using a string.

Part 3
1. In a steamer, pour enough water then steam the wrapped rice mixture for 1 1/2 hours or until done.
2. Unwrap the binallay and transfer to serving plate. Serve with latik.

Latik (Sweetened Coconut Sauce)

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Filipino Style Recipe: Latik or sweetened coconut sauce is another variety of latik made from coconut milk and panocha made of sugar cane. This version of latik is popular in Visayas region. The sauce has a sweet and oily taste that usually serve together with suman or biko as dipping sauce.

Ingredients:
1 cup coconut milk
1/2 cup panocha, cut into small pieces
200 grams Muscovado sugar

Procedures:
1. In a sauce pan, pour coconut milk and bring to boil.
2. Add panocha and sugar then cook in a low heat while keep stirring until melts and thickens.
3. Remove from heat then transfer into bottle. Serve with suman or biko.

Buko Tart

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Filipino Style Recipe: Buko tart is another popular Filipino delicacy and pasalubong from southern Luzon specially in the province of Laguna . Buko tart is a smaller version of buko pie or custard pie, the filling is made up of coconut meat, coconut juice milk, sugar and cornstarch then mix until well blended. Pour the mixture into a pie crust and cover with top crust then bake until firm and done.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 60-70 minutes

Ingredients:
Pie Filling:
2 cups coconut meat, shredded
1/2 cup coconut water
3/4 cup white sugar
1/2 cup evaporated milk
1/2 cup cornstarch

Pie Crust:
2 cups all purpose flour, sifted
1/2 cup unsalted butter
1 teaspoon salt
3-4 tablespoons ice-cold water

Procedures:
Part 1
1. In a deep pan, combine filling ingredients then simmer and stir in a low heat until thickens. Set aside.

Part 2
1. In a mixing bowl, combine flour and salt then mix well.
2. Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
3. Gather the dough into a ball shape then refrigerate for 30 minutes.
4. In a clean flat surface, place dough in wax paper then flatten using a rolling pin until 1/8 inch thick.

Part 3
1. Cut out a circle shape in a flat dough then arrange and press down in a tartlet or muffin pan.
2. Prick dough with a fork then pour with coconut filling.
3. Place top cover dough over the filling then seal the edges and prick with fork.
4. Bake in a preheated oven over 400 degrees Fahrenheit then bake for 40-50 minutes or until golden brown.

Notes:
1. You may brush the top cover with egg-water mixture before baking to produce a glossy and brown color to the crust.

Patupat

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Filipino Style Recipe: Patupat is another popular Filipino delicacy and pasalubong from northern part of Luzon. This delicacy is a ilocano version of suman. Like other suman the glutinous rice cooked in coconut milk and sugar then wrap in banana leaves and steamed until done.

Estimated time of preparation: 15 minutes(plus soaking time)
Estimated time of cooking: 1 1/2 hours

Ingredients:
1 kilo glutinous rice(malagkit)
3 cups coconut milk
1 cup muscovado or molasses brown sugar
banana leaves, cleaned and cut into 6×12 inch
banana leaves, cut into strings or cotton strings

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.

Part 2
1. In a wok, cooked glutinous rice in coconut milk and sugar in a low heat until done. Let it cool and set aside.
2. Singe each banana leaf into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
3. Scoop a cup of cooked glutinous rice then wrap in banana leaf in a cone shape. Tie to secure using banana or cotton string.
4. Steam for 50 minutes then drain and let it cool before serving.

Pork Curry

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Filipino Style Recipe: Pork curry is another mouth-watering dish inspired to Indian and Islamic cuisine. This dish is another variety of typical Filipino curry dish which is similar to chicken curry. Pork curry is usually made of pork meat cooked in coconut milk, curry powder and chilies until tender. Curry is one of the popular spices that gives a spicy and strong flavor.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork, cut into serving pieces
3 potatoes, quartered
2 carrots, cut into cubes
2 bell peppers(red & green), cut into cubes
1 cup coconut milk or evaporated milk
3 tablespoons curry powder(dissolved in 1/2 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 cup water
2 tablespoons fish sauce(patis)
1/4 teaspoon chili flakes(optional)
3 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, saute garlic and onion until soft.
2. Add pork then stir cook sauteing until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender.
4. Add bell peppers, fried potatoes and carrots then simmer for another minute.
5. Add milk, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.

Button Mushroom Adobo sa Gata

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Filipino Style Recipe: button mushroom adobo sa gata or adobong kabute sa gata is another variety adobo dish. This dish is healthier because we will use mushrooms instead of meat. We will also include coconut cream to produce creamy and tasty flavor. The procedure is easy and simple, saute button mushrooms in vinegar and coconut cream then cook until thicken.

Estimated time of preparation and cooking : 10 minutes
Good for 2 persons

Ingredients:
400 grams button mushrooms, whole
1 cup coconut cream
4 tablespoons vinegar
1 tablespoon olive oil
3 gloves garlic, minced
salt and pepper to taste
parsley or spring onions for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and mushrooms until lightly browned.
2. Season with salt and pepper.
3. Pour vinegar and simmer for 1 minutes.
4. Add coconut cream and simmer until thicken. Stir constantly.
5. Transfer to serving plate and garnish with chopped parsley. Serve immediately.