gata

Adobong Manok at Balunbalunan sa Gata

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Filipino Style Recipe: Adobong Manok at Balunbalunan sa Gata or Chicken and Giblets Adobo with Coconut Milk is another variety of popular Filipino adobo. This dish has a creamy and spicy flavor similar to Bicol Express.

Estimated time preparation and cooking: 40-50 minutes
Good for 3-4 persons

Ingredients:
200 grams balunbalunan (chicken giblets), cleaned
300 grams chicken, cut into serving pieces
6 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 cup soy sauce
3 tablespoons cup vinegar
peppercorns
3 pieces bay leaves
1 cup coconut milk
2 pieces green chili, chopped
3 pieces bird’s eye chili (labuyo), chopped
fish sauce and ground pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion and ginger
2. Add giblets and chicken then cover and simmer until tender. Add water if needed.
3. Add soy sauce, vinegar, peppercorns and bay leaves then simmer for 3 minutes.
4. Pour coconut milk and bring to boil. Keep stirring.
5. Add green and red chili. Adjust seasoning according to taste then simmer until thickens.
6. Transfer to serving plate then serve immediately together with steamed rice.

Binagoongang Bagnet sa Gata

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Filipino Style Recipe: Binagoongang Bagnet sa Gata or Bagnet sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Normally the bagnet sauteed in shrimp paste together with tomatoes and chili then add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/4 cup water
2 pieces green chili(siling haba), chopped
1 piece bird’s eye chili(siling labuyo), chopped (optional)
2 tablespoons vegetable oil
1/2 teaspoon ground pepper
salt and brown sugar to taste

Procedures:
Part 1
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add shrimp paste and 3/4 bagnet then saute for a minute.
3. Pour water and bring to boil. Add chili and ground pepper.
4. Add coconut cream then simmer for 3 minutes.
5. Adjust season according to taste then continue cooking until thickens. Stir occasionally.
6. Transfer to serving plate then top with remaining bagnet. Serve with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Chicken Binagoongan with Gata

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Filipino Style Recipe: Chicken Binagoongan with Gata or Chicken sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Normally the chicken sauteed until light brown then cooked in shrimp paste and chili. Add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-25 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo chicken, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/2 cup water
1 1/2 tablespoons brown sugar
1/2 teaspoon ground pepper
3 pieces bird’s eye chili(siling labuyo), chopped
2 tablespoons vegetable oil
5 pieces calamansi, juice
1 teaspoon dried rosemary(optional)
chopped spring onion for garnishing(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in calamansi juice and dried rosemary for 15 minutes.

Part 2
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add marinated chicken and continue sauteing until color turns to light brown.
3. Pour water and shrimp paste then simmer for 10 minutes or until tender. Add more water if necessary.
4. Add brown sugar, chili, ground pepper then continue cooking for another 3 minutes in low fire.
5. Add coconut cream then simmer until thickens. Keep stirring.
6. Transfer to serving plate then sprinkle with spring onion. Serve with steamed rice.

Sinantolan

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Filipino Style Recipe: Sinantolan is another popular side dish from Southern part of Luzon specially in Laguna and Bicol region. This dish is made of grated santol meat cooked in shrimp paste and coconut cream and usually serve with fried and grilled food.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 30 minutes

Ingredients:
8 pieces santol, peeled and grated the meat
2 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, chopped
2 tablespoons sauteed shrimp paste
2 pieces red chili(siling labuyo), chopped
4 cup coconut cream
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion.
2. Add sauteed shirmp paste, chili and santol meat.
3. Stir cook for 5 minutes then pour coconut cream.
4. Simmer for 20-30 minutes or until start to render oil.
5. Adjust seasoning according to taste.
6. Remove from heat then transfer to serving plate. Serve with steamed rice.

Photo credit to batangala.blogspot.com

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.

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.

Pork Adobo with Coconut Milk

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Filipino Style Recipe: Pork adobo with coconut milk(adobong baboy sa gata) is another variety of Filipino adobo. This dish is special because we include coconut milk to provide creamy and flavorful taste. Normally the pork belly marinated then sauteed and cooked in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 30-40 minutes

Good for 4-5 persons

Ingredients:
1 kilo pork belly/liempo, cut into serving pieces
1/2 cup coconut milk
6 cloves garlic, minces
1 teaspoon peppercorns
3 pieces bay leaves
2 tablespoons vegetable oil
3 pieces red chili(labuyo),(optional)
salt and pepper to taste

Marinade:
1/2 cup soy sauce
1/2 cup vinegar
2 tablespoons brown sugar
1 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, combine pork, vinegar, soy sauce, brown sugar and ground pepper then marinate for an hour.

Part 2
1. In a saucepan, heat oil and saute garlic, peppercorn and bay leaf.
2. Add pork and cook until brown.
3. Add marinade, coconut milk and red chili.
4. Cook in a low heat for 20 minutes or until pork is tender. Add water if needed.
5. Adjust seasoning according to taste then simmer until the sauce thicken and start rendered oil.
6. Remove from heat then transfer to serving plate. Serve with steamed rice.

Ginataang Puso ng Saging

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Filipino Style Recipe: ginataang puso ng saging or banana blossom in coconut milk is another easy yet healthy dish. Normally the banana bud/blossom sliced then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 15-20 minutes

Good for 4-5 persons

Ingredients:
1 piece banana bud/blossom(puso ng saging)
100 grams pork meat, sliced into serving pieces
1 1/2 cups coconut milk
1 thumb-sized ginger, sliced thinly
3 cloves garlic, minced
1 onion, chopped
1 tablespoon vinegar
2 pieces green chili(siling haba), chopped(optional)
2 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. Discard the outer reddish cover of the banana bud until you reached yellowish white part.
2. Slice thinly the bud lengthwise then chopped thinly across the grain.
3. In a bowl,combine salted water and banana bud. Soak for 15 minutes.
4. Drain and squeeze out all the juices. Set aside.

Part 2
1. In a pan, heat oil and saute ginger, garlic and onion.
2. Add pork and simmer until color turns to golden brown.
3. Add banana bud and cook for 2 minutes.
4. Pour vinegar, cover and simmer for 3 minutes. Do not stir.
5. Pour coconut milk, green chili and simmer until the liquid reduced. Stir occasionally.
6. Season with salt and pepper according to taste.
7. Simmer until sauce is thickens and oily.
8. Transfer to serving bowl then serve with steamed rice.

Notes:
1. You may also used shrimp or salted dried fish.

Ginataang Langka

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Filipino Style Recipe: ginataang langka or jackfruit in coconut milk is another easy yet healthy food. Normally the jackfruit sliced and boiled. Then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 30-40 minutes

Good for 5 persons

Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba)
200 grams medium shrimp or shredded salted dried fish(daing)
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add fried fish and green chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

Ginataang Labong

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Filipino Style Recipe: ginataang labong or bamboo shoots in coconut milk is another easy yet healthy food. Normally the bamboo shoots sliced and boiled. Then cooked with coconut milk together with shrimps and vegetable leaves.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 15-20 minutes

Good for 5 persons

Ingredients:
250 grams bamboo shoots(labong),sliced
2 cups coconut milk
250 grams medium shrimp, peeled and deveined
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, sliced thinkly
salt and pepper to taste

1 bundle chili leaves or jute leaves(saluyot)(optional)
3 pieces green chili(siling haba), chopped(optional)
1 small can tomato sardines(optional)

Procedures:
Part 1
1. In a pot, pour water and add bamboo shoots, uncover and bring to boil for 20-30 minutes or until soften. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Pour coconut milk and bring to boil over low heat. Stir constantly.
2. Add cooked bamboo shoots, cover and simmer for 5 minutes or until tender.
3. Add shrimp and simmer for 2 minutes.
3. Season with salt and pepper. Add chopped chili and vegetables.
4. Simmer for another minute or until thicken, turn off the heat. Serve hot.

Tips:
1. Cooked bamboo shoots can be purchased at some market or grocery, skip Part 1.