GINATAANG KALABASA (SQUASH COOKED IN COCONUT MILK)

 INGREDIENTS:

1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
10 pcs. long green beans (sitaw), cut into 3" long
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chili peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (kakang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

PROCEDURES:

1. On a big pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. 

2. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.

3. Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.

4. Serve hot with plain rice.

COOKING TIP:

This ginataang  recipe can be used on any vegetable, combination of vegetables, fish or meat.

Read more »

LAING

INGREDIENTS:

25 pieces Gabi (taro) leaves, dried and shredded

1/2 kilo pork, diced

1/4 cup shrimp bagoong

5 cloves garlic, minced

2 red onions, chopped

2 tablespoons ginger, minced

5 jalapeno pepper, sliced

1 cup coconut cream (kakang gata)

2 cups coconut milk (gata)

1/2 teaspoon monosodium glutamate (MSG)

2 tablespoons of oil

1 teaspoon salt

DIRECTIONS:

1. In a casserole, sauté garlic, ginger and onions then add the pork.

2. Mix in the Gabi leaves
.
3. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

4. Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

5. Add the coconut cream and continue to simmer until oil comes out of the cream.

6. Serve hot with plain white rice.

Read more »

CHOPSUEY

  

INGREDIENTS

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper cut in strips
1 piece green bell pepper. Cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

DIRECTIONS:

1. In a big pan or wok, sauté garlic, onions then add in the pork. Chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. 

3. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. 
4. Serve hot with rice.

Read more »