Ginataan (or guinataan) is a Filipino cooking method that means “cooked in coconut milk”. Ginataang Tilapia is a dish where Tilapia (a fish belonging to the tilapiine cichlid tribe) is cooked in coconut milk (or cream) and served with banana peppers. This method is popularized by the Bicolanos, the fifth-largest Filipino ethnolinguistic group that lives in the southern islands of Luzon.There are many other ingredients that can be cooked with Coconut milk but the most available fish in the local markets here is Tilapia, try this favorite yummy fish dish and surely your taste buds will crave for it before you laid it in your dining table.
1 tbsp cooking oil
1 1/2 tsp minced ginger
1 tsp minced garlic
1/2 cup sliced onions
1 pc 11g MAGGI Chicken Broth Cube
2 cups coconut milk
1/2 kg tilapia, cut-up into 6 or can be whole pc.
1 1/2 cups red bell pepper or 3 finger chilis, cut into strips
salt to taste
1 bundle pechay or bokchoy
Heat cooking oil and saute ginger, garlic, onions and MAGGI Chicken Broth Cube.
Pour in coconut milk. Simmer for 3 minutes in a slow fire.
Add fish and red bell pepper or finger chilis.
Cook about 10 minutes more or until fish flakes easily. Add salt if necessary.
Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste. Leafy vegetables can be kangkong however, if not available Chinese lettuce can also be a substitute.
1 kilo large or medium size Shrimp
12 pcs Tamarind (Sampaloc) or 1/2 pack Knorr Sinigang Mix
1 big Onion (diced)
3 big tomatoes (quartered)
2 pieces Radish (sliced) (if available)
10 pcs. Lady Fingers or Okra
1 pc large Eggplant or Talong (sliced)
1 bundle Sitaw (Stringbeans)
1 bundle Kangkong (cut into 2″ long) or Chinese Lettuce
3 pieces long green pepper or siling haba
5 cups ricewash or water
Salt, Msg. or Patis (fish sauce)
Boil tamarind in rice wash or water to soften.
Pound and extract all juices and set aside.
In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
Lower fire, add in shrimps, talong, sitaw, okra and siling haba.
Simmer for 5 minutes. Then add kangkong or Chinese lettuce.
Tinolang Manok or Chicken Ginger Stew with Vegetables is a filipino food dish that is simple by just throwing everything in a pot and let boil for several minutes there you can have a healthy and luscious menu over lunch or dinner. As this is my husband’s favorite dish I usually cook it at least once a week.
Cooking away from your native country is challenging but enjoyable, especially when you are with your love ones, yes! challenging as you can’t find some of the ingredients after searching in almost all of the local stores. As chili leaves is really unavailable I used here the hot green and red chili fruit itself as substitute. Happy Cooking!
1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
1 teaspoon peppercorn
2 tbsp. patis (fish sauce)
4 pcs, siling haba or hot green chili/red chili (optional)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves if available
Cooking Procedures :
In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with peppercorn, patis and salt.
Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Add sili leaves if available. Stir to combine until well blended. Remove from heat.
Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.
Puto Special is another version of puto using flour instead of rice, and other ingredients adapted from butter cake. Puto as it is molded into muffins and steamed as well while butter cake is oven baked. It is usually eaten in the morning for breakfast with hot coffee or as merienda in the afternoon with pancit and sago at gulaman as beverage. Some people also love to eat puto with grated coconut on top and some with “dinuguan” as their main dish. For those who wants to cook this delicious treat, here’s the recipe below.
Puto w/o food coloring
Puto w/o cheese
2 cup all purpose flour
1 tbsp. baking powder
1/2 cup white sugar
1 teaspoon powdered vanilla flavoring
1/2 cup margarine
1 cup water
1/2 cup evaporated milk
2 piece egg, beaten
cheddar cheese, cut into strips for topping (can be omitted)
or salted egg, cut into strips for topping (can be omitted)
drops of food coloring if desired
In a big bowl, sift all purpose flour, baking powder, vanilla and sugar. Slowly whisk and blend in water, milk, egg and margarine until fully blended. Add drops of food coloring only if desired.
Fill the cupcake moulds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake moulds.
Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips.
Put enough water in the steamer and steam for 20-25 minutes. Remove from tray and mould.
Pancit Mami and siopao are the Chinese connection when it comes to merienda. Noodles in broth topped with chicken, beef or wonton are sold almost anywhere from the karitons in Quiapo, the panciterias in Chinatown, in fastfoods and in restaurants. And it goes will with a side order of siopao asado or can be with puto. While below is a homemade pancit mami you can certainly add ingredients and cooking method to suit your taste. Try this:
1/4 pound chicken, whole piece or chicken liver
1/4 pound shrimp medium size
1 pound fresh miki
1 chicken knorr cube
3 cups water
1 pc. carrot thinly sliced
half sayote thinly sliced
a portion of cabbage
2 tablespoons vegetable or corn oil
1 tablespoon finely minced garlic
1 minced onion
salt and pepper to taste
few stalks of celery chopped (as garnishing)
In a medium pot, boil chicken in 3 cups water until tender and put on knorr cube.
Remove from water and cool,shred the chicken. Set aside, saving the stock.
In a large skillet, heat oil and saute garlic and onion. Add liver or shredded chicken and shrimps. Add the stock.
Simmer for two minutes and add carrots, cabbage, sayote and fresh miki and simmer for at least 2 minutes. Season with salt and pepper.
Pour in serving bowls and garnish each bowl with celery and serve hot.
Adobo is a Spanish word which means seasoning or marinade. It can be a general term of marinated dishes. This recipe is very common and popular dish here in the Philippines, this is the reason why it is considered as the Philippine National Food. To make a variation of a more flavorful traditional version of Chicken Adobo, this can be stewed in a freshly squeezed gata or coconut milk and hot chili pepper which is commonly called Adobong Manok sa Gata (Chicken Adobo in Coconut Milk).
Try the below recipe:
3/4 kg. chicken, cut into serving pieces
1/2 cup vinegar
1/2 cup soy sauce
1/2 cup water
2 bay leaves
5 cloves garlic, minced
1 tsp. ginger, grated
1 cup coconut milk
6 pcs. green hot chili pepper/siling haba (optional)
2 tbsp. cooking oil
msg., salt & pepper to taste
Place chicken, vinegar, water, garlic, ginger, soy sauce and pepper in a pot and simmer for 30 minutes or until chicken is tender (covered). Drain and set sauce aside.
Heat oil in a pan and saute chicken until it turns to golden brown.
Remove oil from pan.
Add sauce and let simmer uncovered to allow sauce to evaporate.
When only approximately 1/4 cup of the sauce remains, add coconut milk and green hot chili pepper. Let simmer for 3 minutes, stirring constantly.