The Philippines is famous for dishes that use coconut milk. This method of cooking is locally referred to as “Ginataan or Guinataan”, which means to cook in coconut milk.
There are many famous regional dishes that make use coconut milk. Laing, Bicol express, Ginataang Tilapia, Ginataang Manok, Binignit, and Ginataang Mais are some of the popular ones.
Mixed Seafood in Coconut milk is a combination of different sea foods such as crabs, mussels, shrimp, and squid — all cooked in coconut milk or coconut cream. Although it might sound simple, this recipe really tastes good.
I like seafood; this dish brings out the good flavors of the seafood ingredients in a way that is pleasant to our taste buds. I also love the kick from the dried chilies. I recommend having this dish with generous amounts of steamed rice.
Do you love Ginataan? What are your favorite Ginataan Recipes?
Try this Mixed Vegetables in Coconut Milk recipe and let me know your thoughts.
Mixed Seafood in Coconut Milk Recipe
- 1 lb mixed seafood (combinacion de mariscos)
- 2 cups coconut milk
- 2 teaspoons shrimp paste
- 1 teaspoon garlic, minced
- 1 medium onion, chopped
- 1/2 teaspoon ground black pepper
- 3 pieces dried Thai chili
- 1 tablespoon cooking oil
Watch the cooking video:
- Heat cooking pot, and then pour-in cooking oil.
- Saute garlic and onions
- Pour-in coconut milk, stir, and let boil.
- Sprinkle ground black pepper. Add-in dried chilies and shrimp paste. Stir and simmer until the liquid reduces to half.
- Add mixed seafood and cook for 3 to 5 minutes.
- Turn-ff heat. Transfer to a serving plate.
- Serve. Share and enjoy!
Number of servings (yield): 3
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.
So whats the recipe? I won’t be giving exact measurements of ingredients this time because I trust your cooking abilities now. After all that we have been through for the last several months, I know that you already improved your skills. How about trying to make this dish using your taste buds as a guide?
Filipinos love to start cooking by sauteeing garlic and onions before anything else. That is what I did at first. I then poured-in the coconut milk and let is boil for a while before I added the kalabasa. When the kalabasa was almost done, I placed the mixed seafoods let it cooked for a few minutes before putting-in the sitaw. Sprinkling some salt and pepper to balance the taste was the last thing I did.
Sounds simple isn’t it? Cooking is only procedural at first, you need to trust your intuition, experience, and taste buds later on.
Have you cooked Ginataang Kalabasa at Sitaw lately? How was it?
Bilo-bilo are glutinous rice balls made from powdered glutinous rice and water. Although this might look simple, bilo-bilo is an important ingredient in Filipino desserts such as Ginataang Bilo-bilo, Ginataang Halo-halo, and Baked Bilo-bilo in Coconut Cream sauce.
If you want to make your own Bilo-bilo, here are the ingredients that you need to have and the steps that you need to follow: Continue reading How to Make Bilo-bilo