I like ginataan dishes. It refers to any dish that is cooked in coconut milk or coconut cream. This Ginataang Langka with Tinapa flakes is no exception. I want to give a shout out to my mom who prepared this dish. This time, I am the food taster — which was my role back then […]
Chicken Halang-halang is a Filipino chicken dish similar to ginataang manok.This dish has a hint of lemongrass, which makes it smell and taste fresh. I like my Chicken Halang-halang spicy, so I use more than enough chili flakes every time I cook one. You can also use bird’s eye chili (“siling labuyo”), Jalapeno, or Cayenne […]
Spicy Chicken in Coconut Milk or Spicy Ginataang Manok is a Filipino Chicken dish that makes use of coconut cream or coconut milk and lots of spicy chili. This simple yet rich dish is easy to prepare and can be eaten along with rice for lunch or dinner. I tried to make this dish as […]
Pork Ginataan with Squash and String Beans is a rich and delicious Filipino dish that makes use of pork, coconut milk, and vegetables such as squash and string beans. This recipe has many variations. You can do this with other types of meat and even with seafood such as crab. In fact, Ginataang Sitaw at […]
Apple Snails in Coconut Milk or Ginataang Kuhol is a dish that can be enjoyed either as a main dish along with warm white rice, or as an appetizer. This dish is rich and flavorful. I added more chili pepper to provide additional spice to the dish. I like dishes in coconut milk to be […]
Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. This is best for people who are abroad and don’t have quick access to dried taro leaves (“dahon ng gabi”). Although I can […]
Ginataang alimasag with Malunggay was perfect for dinner tonight. Although the name of the dish did not include the butternut squash, this ingredient is still as important as the main ingredients. I thought that this dish was successful even if the preparation was really simple. Preparing Ginataang alimasag with Malunggay is like cooking your traditional […]
Laing with Shrimp is not your typical laing recipe because it makes use of shrimp as an additional ingredient. It might have been common to use shrimp and other seafood ingredients in some version of laing, but the original laing version rarely use shrimp. I have been experimenting with many versions of laing this past few […]
Here is an awesome Filipino Laing Recipe just for you. Laing is a Filipino dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. This dish has been very famous — it is popular within the Philippines and also outside of the country. Since the purpose of […]
Ginataang Papaya or unripe papaya cooked in coconut milk is one of my favorite ginataan dishes. Green papaya has a good distinctive taste which I really like, and food cooked in coconut milk is something that I adore – no wonder, ginataang papaya is like heaven-sent. Have you tried cooking ginataang papaya before? This ginataang […]
Kalabasa (Calabaza or Squash; some also call this West Indian Pumpkin), string beans, and coconut milk are the main ingredients of this Filipino Vegetable Dish known as Ginataang Kalabasa at Sitaw.This is also called Ginataang Kalabasa or Ginataang Sitaw alone, Depending on which of the two vegetables are dominant. Whatever you want to call it is not really important. What is important is that you enjoy eating this dish.
I cooked this famous Filipino Vegetable dish last week for our family dinner. I was hesitant to make this at first because I cannot find crabs (alimasag) to compliment it. It is true that you can add anything such as meat or certain seafoods to make this dish taste better,but I got used to cook this recipe with crabs.
I was in a Mexican grocery that day, good thing they have mixed seafoods that they call Combinacion de Mariscos. It is basically composed of sliced squid, shrimp, mussels, and some artificial crab meat. I was thinking that adding mixed seafoods in Ginataang Kalabasa at Sitaw would be a fair substitute for the absence of real crab; it turned out to be better.
Latik is a residue of coconut milk. This achieved when coconut milk is cooked in medium heat over a period of time. Latik is commonly used as toppings in rice cakes such as kalamay, sapin-sapin, biko, and maja blanca,
I received an email last night requesting for the procedure in making latik. Since I still have a cup of extra coconut milk from the Bibingka that we featured recently, I opted to make latik out of it.
Just so you know, your requests are queued and I grant each of them depending on the availability of ingredients and my budget as well. Since I already have the extra coconut milk on hand with no plans of using it within the next 2 days, I thought that I better make something out of it rather than to leave it in the fridge until it goes moldy.