milk

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 Halo Halo

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Filipino Style Recipe: ginataang halo-halo or mixed fruits in sweet coconut milk is another popular Filipino snack, appetizer or dessert that usually served in special occasion. It is consist of plantain bananas, sweet potato, taro and tapioca balls cooked in sweetened coconut milk.

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

Ingredients:
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)
3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar

Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.

Gising Gising

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Filipino Style Recipe: gising gising is an easy and simple Filipino dish. It is made up of chopped green beans cooked in shrimp paste and coconut milk. This dish is popular in Bicol region. Like bicol express, gising gising has a spicy and salty taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
500 grams green beans, sliced into small pieces
300 grams ground pork or pork meat with fat, sliced into small pieces
2 tbsp sauteed shrimp paste(bagoong alamang)
1 cup coconut cream(1st extract)
2 cups coconut milk(2nd extract)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste
4-5 pieces red hot chillies(labuyo), sliced into small pieces(optional)

Part 1
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until it’s cooked.
4. Pour coconut milk, simmer for 15 minutes or until reduced and thick.
5. Pour coconut cream, green beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Pineapple Prawns in Coconut Milk

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Filipino Style Recipe: Pineapple prawns in coconut milk is a quick and delicious shrimp strew. The prawns cooked in a few minutes in coconut milk, pineapple juice, turmeric and curry powder together with pineapple chunks and fried eggplants.

Estimated time of preparation and cooking: 20-25 minutes
Good for 2-3 persons

Ingredients:
12 pieces tiger prawns, head and shells intact or removed
1 cup coconut milk
1/2 cup pineapple chunks
1/4 cup pineapple juice
1 teaspoon green curry paste
3 bird’s eye chilis(labuyo)
1 teaspoon turmeric powder(luyang dilaw)
3 tablespoons olive oil
salt and pepper to taste
1 eggplant, halves and sliced(optional)

Procedures:
Part 1
1. In a pan, heat 3 tablespoons oil and fry eggplant. Drain and set aside.

Part 2
1. In a same pan, add green curry paste and turmeric powder then stir.
2. Pour coconut milk then bring to boil over low heat.
3. Add pineapple, pineapple juice, chili and prawns then cook for 3 minutes.
4. Adjust seasoning with salt and pepper then add fried eggplant.
5. Remove from heat then transfer to serving plate. Serve.

Ginataang Sitaw

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Filipino Style Recipe: ginataang sitaw or sauteed string beans in coconut milk is healthy yet affordable dish. Normally the string beans(sitaw) cooked with pork in a blend of coconut milk and shrimp paste.

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

Ingredients:
250 grams string beans(sitaw), cut into 2 inches
150 grams pork belly, cut into small pieces
1 1/2 cup coconut milk
1 onion, chopped
2 gloves garlic, minced
1 thumb-sized ginger, thinly sliced
2 tablespoons sauteed shrimp paste(I used Dizon Farm Shrimp Paste)
salt and pepper to taste

2 pieces green chili(siling haba), chopped(optional)

Procedures:
Part 1
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Saute garlic, onion and ginger until translucent.
3. Add shrimp paste and continue sauteing until it’s cooked.
4. Pour coconut milk then bring to boil. Add water if necessary.
5. Season with salt and pepper according to taste then add chili and string beans.
6. Cook for 2-3 minutes or until tender then transfer to serving plate and serve immediately.

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.

Grilled Stuffed Milkfish

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Filipino Style Recipe: grilled stuffed milkfish or inihaw na bangus is another popular dish in every occasion that usually served as finger food(pulutan). Normally the milkfish is stuffed with onions and tomatoes then grilled in a hot charcoal. You wrap it with banana leaf or aluminum foil.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 2-3 persons

Ingredients:
1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
aluminum foil or banana leaves for wrapping(optional)
thread(optional)

Procedures:
1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.
4. In a bowl, combine soy sauce, tomatoes, onions, salt and pepper. Mix well.
5. Stuff the mixture inside the fish then secure with thread.
6. Wrap with aluminum foil then grilled over hot charcoal for 15 to 20 minutes on each side.
7. Serve with liquid seasoning.

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.

Crabs in Coconut Milk

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Filipino Style Recipe: Crabs in coconut milk or ginataang alimango or alimasag is another simple yet tasty and nutritious seafood dish, basically crabs simmered in coconut milk then season with salt and pepper.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
5-6 pieces crabs, halves
2 cans(400 ml) coconut milk
5 cloves garlic, crushed
1 thumb-sized ginger,pounded
1 onion, chopped
2-3 pieces green chili(siling haba)
salt and pepper to taste
1/2 squash(kalabasa), peeled and cut into cubes(optional)
1 bundle string beans(sitaw), cut in 3 inches long(optional)

Procedures:
1. In a saucepan, heat oil and saute ginger, garlic and onion.
2. Add crabs, water, salt and pepper. Bring to boil for 5 minutes or until water is almost absorb.
3. Pour coconut milk, cover and simmer for another 5 minutes. Stir occasionally.
4. Add the green chili, squash and string beans. Simmer over low heat until vegetables are tender but not overcooked.
5. Adjust seasoning according to taste.
6. Simmer until sauce is thicken. Serve hot.