Guavas brought back fun childhood memories….climbing our neighbor’s guava trees and my grndma’s Ginataang Bayabas. Ahhhh, memories, how precious!!!
I intend to use these guava fruits as “pang-asim” for “sinigang na bangus” but we haven’t found fresh milkfish or at least any suitable fish “pansigang” from the supermarket were we have our weekly groceries. The thought that it might get mushy and over ripe made me decide to cook it in sugar and coconut milk. This is my first time to cook ginataang bayabas that again I remember my grandma cooking it as vegetable to go with “fried fish” or as dessert after meal. Try the recipe below, I just did and yes it’s yummy! But of course you can adjust the amount of sugar if you don’t want it that sweet and the coconut milk if you want it creamier.
2 1/2 cups peeled and finely chopped ripe guavas (about 5 pcs. medium size guavas)
1 & 1/2 cups coconut milk
1/2 cup sugar
1/2 cup coconut cream
1/4 teaspoon salt
Boil the guavas, coconut milk and sugar. Note that Guavas must be ripe but firm.
Add salt and stir; boil until guavas are cooked.
Add coconut cream and simmer for at least 2 minutes.Remove from fire.
After long years, I tasted again the gabi roots with coconut milk. I missed the taste so much. My grandma used to cook this dish for us since we had plenty of gabi plants in our farm. As for this time, I have to buy it from a supermarket here in Doha, it is rarely available here that the minute I saw it I would not think twice of buying it. Gabi roots are purple in color and sometimes in yellow similar to potatoes but different in taste.
Gabi roots are usually cooked with beef in soups but since we aren’t into red meat nowadays I decided to cook it as vegetable in coconut cream to pair with “daing na bangus” for dinner. Below is the recipe for ginataang gabi which is called in our place as “hinatukan na gaway”. Try this very simple recipe which I’ve learned from my grandma way back my teenage years.
2 medium size gabi or taro roots
3 cups coconut milk
1/2 teaspoon salt
1 tablespoon chopped spring onion leaves
Peel gabi roots and wash, then chop into cubes about an inch size.
Put gabi roots, coconut milk and salt altogether in a casserole and let boil for 15 minutes or until gabi is done.
Turn off heat and add spring onion leaves.
Serve hot. Can be eaten alone or with steamed rice and fried fish.
Orange Chicken is a dish of American-Chinese origin adapted by Filipino households and restaurants. I was inspired cooking this recipe when I had actually tasted it from Chowking Resto here in Doha however, the recipe I used here was patterned from Panlasang Pinoy site which I assure you that it is really budget friendly and so easy to prepare. Try the recipe below that I modified according to my style of cooking:
2 lbs boneless chicken breast, cubed
3/4 cup brown sugar
1 cup all purpose flour
1 raw egg,beaten
1/4 teaspoon salt
1/4 teaspoon pepper
about 2 cups cooking oil for deep frying
1 1/2 cup water
5 tablespoons orange juice
2 tbsp cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 cup spring onion leaves, finely chopped
1 teaspoon maggi magic sarap & a pinch of msg. to taste; optional
In a container, put-in the flour, salt, and ground black pepper then mix well.
Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are).
Close the container and shake until the chicken is evenly coated with the flour mixture.
Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside.
In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil.
Add the garlic and simmer for 5 minutes.
Add the sugar, maggi magic sarap, msg. and simmer for 3 to 5 minutes.
Put-in the cornstarch (diluted in 2 tbsp of water) then mix well.
Add the deep-fried chicken on pan and cook until sauce nearly evaporates.
Serve hot in a platter and garnish with spring onion leaves. Share and Enjoy!
Halaan or clams soup is another seafood dish that is usually served by Filipinos. Another simple recipe but very healthy especially when chili leaves is added to the dish however, such leaves is unavailable in here that again I failed to integrate it. Here’s my recipe for halaan(clams) soup.
1/2 kilo fresh clams(halaan)
1 bundle chili leaves (if available)
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, sliced
2 cups water or soup from rice cooking(sabaw-sinaing)
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil
maggi magic sarap/msg.; optional
Wash the clams thoroughly and drain. Place the clams in a container with water and salt. Cover and let it sit for several hours or overnight. This will allow the clams to expel sand.
In a large saucepan, heat oil or butter and saute ginger, garlic and onion until translucent.
Add tomatoes, saute for 3 minutes.
Add fish sauce and the clams. saute for another 2 minutes.
Pour in water. Cover and let boil.
Adjust seasoning with salt and ground pepper.
Continue cooking over a high heat until clams open.
Beef Kaldereta is one of the most popular celebration dish – a hearty meat dish using beef or combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. I have included it on my celebration dish list during the new year’s eve for the reason that it is one of my specialties. As special it may seem, preparing something like this takes some time and patience but I assure you it is all worth the wait. Usage of a pressure cooker is recommended to save some time in making the meat tender.
1 kilo beef spareribs
1/2 cup chicken liver, fried, massed in to paste or canned liver spread
1 large size red bell pepper, cut into strips
2 pcs. medium size potatoes; sliced
2 pcs. medium size carrots; sliced
1/2 tsp. ground peppercorns
1 large size onion, chopped
1/2 head garlic, chopped
1/2 cup pineapple juice
4 cups water
1/4 cup soy sauce
1 cup tomato sauce
1 tbsp. brown sugar
salt, msg. or maggie magic sarap to taste
Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown. Remove the fried carrots and potatoes from the pan and set aside.
In a separate saucepan or pot put all together the beef, pineapple juice, soy sauce, garlic, onion, ground peppercorns and simmer for 1 to 2 hours if using an ordinary pot until meat are tender and just enough sauce remains. Add more water as necessary.
Add tomato sauce, liver paste, fried potatoes and carrots then simmer for 5 to 10 minutes or until sauce thickens. Add bell pepper and season with sugar, salt and msg. or maggi magic sarap, simmer for another 2-3 minute, serve hot with steamed rice.