Ginataan

Ginataang Manok Recipe

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Filipino Style Recipe: ginataang manok or chicken in coconut milk is another simple and easy Filipino dish. It is usually the chicken sauteed and cooked in a combination of coconut milk, vegetables and seasoning. This is similar to ginataang tilapia and chicken curry but we don’t used curry powder in this recipe.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-6 servings

Ingredients:
1 kilo chicken, cut into serving pieces
1 can(12-ounce) coconut milk
3 cloves garlic, crushed
1 large onion, sliced
2 tbsp ginger, sliced thinly
1/4 cup vinegar
1/2 cup water
1 tablespoon vegetable oil
salt and pepper to taste
2 pcs large hot chili peppers, sliced(optional)
a bunch of pechay(bok choy)(optional)
1 pieces chayote squash(sayote) or green papaya, cut into small pieces(optional)

Procedures:
Part 1
1. In  a pot, heat oil and saute garlic, onion and ginger.
2. Add chicken and continue sauteing for 3 minutes or until color turns to light brown.

Part 2
1. Pour coconut milk, simmer for 10 minutes or until the chicken is tender. Add water if necessary. Stir occasionally.
2. Add in chayote or papaya. Continue simmering for another 4 minutes.
3. Pour in the vinegar and season with salt and pepper. Bring to boil.
4. Add bok choy and simmer for another minute or until the milk is creamy and oil.
5. Adjust seasoning according to taste.
6. Remove from heat. Serve hot. Enjoy!

Ginataang Hito

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Filipino style recipe: Ginataang hito or catfish in coconut cream recipe is another simple and easy recipe. Usually the catfish cooked in coconut milk, vinegar and other seasonings for 10 minutes.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 10 minutes
Good for 4 servings

Ingredients:
1 whole catfish(hito), cleaned and cut into 2 inches
3/4 cup coconut vinegar
3 tsps. annatto powder(achuete),(optional)
1 can coconut milk(gata)
2 tablespoons olive oil
2 tablespoons fish sauce(patis)
3 pieces bay leaves(laurel)
4 cloves garlic, crushed and chopped
2 red onions, chopped
3 tablespoos ginger, chopped
1 tablespoon black pepper corns
salt and pepper to taste
1 stalk fresh spring onions, chopped(optional)
3 pieces red hot chili peppers(optional)

Procedures:
Part 1
1. In a large pot, arrange garlic, onions and ginger at the bottom.
2. Arrange sliced catfish then pour vinegar, coconut milk, olive oil and fish sauce.
3. Sprinkle annatto powder, pepper corns and add bay leaves.

Part 2
1. Cook in medium heat until sauce thickens. Carefully turn each side of fish after the sauce started boiling.
2. Season salt and pepper to taste then add hot chili peppers when it is about to finish cooking.
3. Transfer in serving plate and garnish with spring onions.
4. Serve hot with rice. Enjoy

Ginataang Monggo Recipe

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Filipino Style Recipe: ginataang monggo recipe is another sweet rice porridge popular among Filipinos. It is mainly made up of sticky rice and roasted mung beans boiled with coconut milk with sugar.

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

Ingredients:
1/2 cup sticky rice(malagkit), washed
1/4 cup mung beans(monggo)
1 cup water
1 can coconut milk
3/4 cup sugar
1 cup corn kernels(optional)
1 teaspoon vanilla extract(optional)

Procedures:
1. In a pan, toast monggo until roasted and brown.
2. Crushed the monggo using a rolling pin or bottle. Set aside.
3. In a casserole mix the rice, roasted monggo, water and coconut milk.
4. Cook in a low heat until the coconut milk is almost absorbed. Stir occasionally.
5. Add sugar, corn kernels and vanilla extract and stir well. Remove from heat.
6. Transfer to serving bowl and serve hot!

Shrimp in Tomatoes and Coconut Milk

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Filipino Style Recipe: Shrimp in Tomatoes and Coconut Milk recipe is a quick shrimp stew. It usually consists of shrimp cooked in tomatoes and coconut milk.

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

Ingredients:
500 grams jumbo shrimp, peeled and deveined
1 can(400ml) coconut milk
2 large tomatoes, diced
1 red bell pepper, sliced thinly
1 white onions, sliced thinly
4 cloves garlic, minced
1 teaspoon olive oil
1 tablespoon lime juice
salt and pepper to taste

1/2 cup parsley(optional)
1/2 teaspoon red pepper flakes(optional)

Procedures:
1. In a pot, heat olive oil then saute red bell pepper until soft.
2. Add garlic, onions, red pepper flakes and parsley. Continue sauteing for a minute.
3. Add tomatoes, coconut milk, salt and pepper. Cover and simmer for 5 minutes in low heat.
4. Add shrimp and cook for another 3 minutes then add lime juice.
5. Adjust seasoning according to taste and continue cooking until sauce is thicken.
6. Transfer to serving bowl and top with remaining parsley. Serve and enjoy!

Tips:
1. You may also add curry powder to add more taste.

Taro Coconut Milk with Tapioca Pearls

vangiz 1 Comment
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Filipino Style Recipe: taro coconut milk with tapioca pearls is a dessert. It is usually taro cooked to coconut milk until tender and then add sugar and salt to taste. Lastly, add tapioca pearls.

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

Ingredients:
500 grams taro, cut into 1/2 inch cubes
1 cup tapioca pearls
2 cans(400ml each) coconut milk
1/2 cup sugar
salt

Procedures:
Part 1
1. In a bowl with water, soak tapioca pearls for 3 hours.
2. In a pot, boil water on medium heat then add tapioca pearls. Cook for 10-20 minutes.
3. Stir constantly and make sure they don’t stick together. The pearls should turn clear when they’re cooked.
4. Drain tapioca pearls and transfer to a bowl of cold water.

Part 2
1. In a pot, bring coconut milk to boil.
2. Add sugar and salt to taste.
3. Add taro, cook for about 30 minutes or until becomes soft.
4. Lastly, drain and add tapioca pearls.
5. Serve hot or cold.

Biko Recipe

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Filipino Style Recipe: Biko recipe is a Filipino sweet rice delicacy that’s traditionally served on every occasion specially during New Year’s Eve. It consist of sticky rice(malagkit), coconut milk(gata) and brown sugar.

Estimated time of preparation and cooking: 70-80 minutes
Good for 8-10 servings

Ingredients:
2 cups sticky rice(malagkit)
4 cups coconut milk(gata)
2 cups brown sugar
1 1/2 cups water

Procedures:
Part 1
1. In a cooking pot, boil sticky rice and water and cook until the rice is done and almost dry. Set aside.
Part 2
1. In a big wok, boil the coconut milk in low heat, stir occasionally until most of the liquid evaporates and the oil separating from the milk. Continue stirring until brownish residues are formed. Drain the brownish residues and set aside. This will serve as toppings(latik) for biko.
Part 3
1. Then dilute brown sugar in the remaining oil, keep stirring until the texture becomes thick.
2. Add the cooked sticky rice in the mixture then mix well, continue cooking until all the liquid evaporates but do not overcook. Remove from heat.
3. Transfer the cooked biko in a serving plate then flatten the surface.
4. Spread the toppings over the surface and slice into serving pieces. Enjoy!

Maja Blanca Recipe

vangiz 5 Comments
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Filipino Style Recipe: Maja Blanca(Maha Blanka) or coconut pudding recipe is a famous filipino dessert usually served as a snack. It is basically made from coconut milk, cornstarch and sugar. The basic maja blanca does not include corn and milk. In my recipe, I added corn kernel and condensed milk to make it more sweet and creamy.

Estimated time of preparation and cooking: 20 minutes

Ingredients:
2 cans coconut milk
1 medium can condensed milk
1 medium can evaporated milk
1/2 cup white sugar
1/2 cup corn starch
1/2 can sweet corn kernel
toasted grated coconut(latik) or grated peanuts

Procedures:
Part 1
1. In a bowl, dissolved cornstarch in 1 cup fresh milk or water.
Part 2
2. Heat saucepan in a medium heat, pour coconut milk, sugar, condensed milk, evaporated milk and corn kernel.
3. Stir occasionally and bring to boil. Simmer for 5-8 minutes.
4. Add dissolved cornstarch, stir occasionally until the sauce thickens.
5. Remove from heat then transfer the mixture in a serving tray, use spatula to flatten the top.
6. Let it cool and refrigerate for at least an hour.
7. Garnish with toasted grated coconut.
8. Serve and enjoy!

Laing

vangiz 3 Comments
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Filipino Style Recipe: Ginataang Laing(Taro leaves in coconut milk) is one of the local dishes in the Philippines. It is popular mostly in Bicol region, they made this dish fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

The main ingredient of “laing” is dried taro leaves(dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork but some used a bits of minced daing, tinapa, shrimps or anchovy paste. If you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Estimated time of preparation and cooking: 45 minutes.

Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup coconut milk(kakang gata),(1st extract)
2 cups coconut milk(gata),(2nd extract)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
2 tablespoons of oil
salt and sugar to taste

2-3 pieces red chili(labuyo)(optional)
1/4 kilo shrimp, boiled and peeled(optional)
1/2 teaspoon MSG(optional)

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper and shrimp paste.
5. Sprinkle with salt and sugar and simmer for another 5 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Remove from heat and Serve hot.

Notes:
1. Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.
2. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.

 

Ginataang suso

vangiz 4 Comments
f-ginataangsuso

Filipino Style Recipe: Ginataang suso(snail with coconut milk) is an exotic dish that you will find surprisingly delicious. Snails cooked in coconut milk that you will enjoy the richness flavor together with vegetables. You can try this dish if your looking for a mouth-watering recipe that will surely agree to your taste.

Good for 5-7 persons.

Ingredients:
1 kilo snails(suso)
1 kilo shredded coconut
5 cloves garlic, minced
1 onion, sliced
2 tbsp ginger strips
1 thumb-sized ginger, cut into strips
2 pieces green chilli(siling haba)
1 bunch string beans(sitaw), cut in 2-inch length
1/2 squash, chopped into 2×1 inch cubes
salt and pepper to taste

Procedures:
Part 1
1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2
1. Place the shredded coconut in a mixing bowl and pour in 2 cups of hot water.
2. Separate the milk from the shredded coconut by squeezing from the mixture(Use a strainer or a clean cloth). Place in a bowl and set aside.(1st extract)
3. Repeat the procedure, place the milk(2nd extract) to another bowl.

Part 3
1. In a casserole, place the coconut milk(2nd extract) together with the garlic, onion and ginger. Set heat to medium until the liquid comes to a boil.
2. Pour in the snails and bring to a boil once more until it becomes thick.
3. Add the vegetables and green chili.
4. Add the coconut milk(1st extract). Bring to boil.
5. Add salt and pepper according to taste.
6. Continue cooking until the vegetables are tender but not overcooked.
7. Remove from heat. Serve hot. Enjoy!

Notes:
1. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
2. In taking out the snail’s content from the shell, you can use a fork or a toothpick.
3. If you like it spicy, put few chopped hot chilli.