Pork Pata Adobo Sa Gata

Pork Pata Adobo Sa Gata

Ingredients:

• 1 kilo pork pata slices
• 3 tbsp crushed garlic
• 1 tbsp whole black peppercorns
• 1 pc bay leaf
• 1 tsp Worcestershire sauce
• 1/2 cup soy sauce
• 3/4 cup cane vinegar
• 2 cup water
• 1 cup coconut cream

Cooking Instructions:

1. Combine all ingredients in a saucepan except coconut cream.
2. Cook over high heat until mixture comes to a boil.
3. Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream.
4. Remove cover and cook for another 15 minutes for sauce to reduce and thicken.

Source: monterey.com.ph

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Ginataang Kuhol

Ginataang Kuhol

30 kuhol or snails

2 cups kangkong leaves & stalks

1 cup thick cream (1st Extract)

2 cups thin cream (2nd Extract)

3-4 green pepper

1 medium onion, sliced

4 cloves garlic, minced

2 tbsp minced ginger

bagoong to taste

Cooking Instructions:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.

source: Lutong Cavite

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Ginataang Santol sa Sili

Ginataang Santol sa sili

10-12 pcs ripe santol
3 tbsp. cooking oil
1/4 kilo ground pork
1 head garlic, crushed
1 pc large  onion, chopped
5 pcs siling haba, finger-like pepper, sliced thinly
3 cup coconut milk from 2 grated coconuts
siling labuyo (as desired)
1 tsp. sugar
Salt and black pepper to taste

Cooking Instructions:

1. Wash santol and pare skin. Cut in half and remove seeds.
2. Grate the flesh directly into a bowl of hot water and squeeze tightly using a cheesecloth to drain liquid. Set aside.
3. Heat a wok. Put 3 tablespoons cooking oil. Add ground pork and stir-fry until light brown.
4. Push to the side. Add the garlic and and onion and cook until soft. Combine with the cooked pork.
5. Add the siling haba, siling labuyo, and the squeezed santol flesh. Pour in the coconut milk.
6. Boil then simmer for about 30 minutes with occasional stirring.
7. Season with salt and sugar. Serve hot with steamed rice. Serves 5.
8.  

 

Ginataang Mais

Ginataang Mais

• 3/4 cup glutinous rice
• 1 can coconut milk
• 2 cups sweet corn kernels
• 3/4 cup sugar
• 6 cups water pearl sago (tapioca)

Cooking Instructions: 

Heat pot in low to medium fire.

Add the rice, coconut milk, water, and sugar.

Mix all ingredients and let it simmer for 15 minutes until the rice is nearly cooked.

Add the corn and stir for a minute.

Let it simmer for another 10-25 minutes or until the corn has softened.

That’s it! Serve it hot or cold.

source :  ffemagazine

Ginataang Alimango

GINATAANG ALIMANGO

• 1 dozen Crabs
• Garlic, chopped
• Onions, minced
• 1 can Coconut Milk
• 2 Medium-sized Zucchini, cut into small or a bunch of Long String Beans, cut into strips
• 1 Squash, cut into cubes
• 1 Lemon Grass, crushed with a mallet
• 1 Hot Pepper, seeds removed
• Scallions, chopped

Cooking Instructions:

1. Clean Crabs.  In a double boiler, pour water on the bottom pan and bring to a boil. Steam Crabs until they change in color.  Remove from heat and set aside.
2. In a large skillet, saute onions and garlic until tender and translucent. 
3. Add a can of coconut milk, lemon grass and hot pepper. Simmer for a few minutes until it comes to a boil. Stir occasionally. 
4. Then add cubed squash, let it cook until tender. Then add the zucchini. Lastly, add the steamed crabs. Let it simmer for a few minutes. Garnish with chopped scallions. Serve with steamed  rice.

Guinataang Hipon

Guinataang Hipon (Shrimp in Coconut Milk)

1 kg. fresh shrimps or live crabs
3 cloves of garlic
1 onion, chopped
1-1/2 coconut cream from 2 coconuts
1 pc. ginger, size of a thumb and pounded
1 pc. luyang dilaw, pounded (fresh turmeric)
1-3 pieces hot pepper (according to taste)
1/2 tsp. salt
1/3 c. green onion, cut 1 cm. long

Cooking Instructions:
 

1. Remove the shells of the shrimps, devein them then place in a saucepan. 
2. Add the thin coconut milk, ginger and dilao (turmeric). 
3. Let boil until shrimps turn red. 
4. Add coconut cream, hot pepper and salt. Just before serving, add green onions.

source : filipino village

Ginataang Tahong

Ginataang Tahong

2 tbps oil
1 tsp garlic, minced
1 red siling labuyo
1 tsp ginger, finely chopped
2 tsp lemon grass, chopped
1 kilo mussels (steamed and shells removed)
1 cup coconut milk


Procedure:

1. In pan heat oil and add garlic, siling labuyo, ginger and lemon grass. 
2. Add coconut milk until think. 
3. Add the precooked mussels. 
4. Cooked for a few minutes. Serve.

source: Lutong Cavite