"Guinataang Gulay" (Vegetables In Coconut Cream)

Ingredients:

• a slab (250 grams) pork belly , cut into an inch cubes
• 1/8 tsp fine salt
• a cup of warm water
• 1 pc of grated matured coconut
• 450 grams squash
• 6 pcs of long yard beans
• 10 small pcs of okra
• 1 pc (150 grams) eggplant
• 1/2 cup water
• 1/8 cup of oil
• 3 cloves of finely pounded garlic
• 1 large (50 grams) red onion, halved & sliced thinly
• 1 large (50 grams) over ripe tomato, halved & sliced thinly
• 1/4 tsp cracked peppercorns
• 1/8 cup of fish sauce (patis)
• 2 pcs finger chilis

Procedure:

In a small bowl, put the first-two ingredients. Mix well. Stand aside.

Combine the next-two ingredients in a bowl. Mash the coconut several times. Extract the coconut cream. Set aside.

Peel and cut squash into 1-1/2" cubes. Snap long yard beans at 2" length. Remove both ends of okra. Cut into two diagonally. Cut the eggplant into four, then, quarter vertically.

In a wok, put the marinated pork belly and water. Bring to boil over medium-high fire. Stirring often. Cook until liquid evaporates. Put half of the cooking oil. Lid on. Fry until lightly brown (Be careful, at this point, the oil will splatter tremendously. When stirring, remove pan from the heat.) Remove the pork. Retain oil. Set aside.

Put the rest of cooking oil. Add garlic. Saute until golden brown. Follow with onion and tomato. Cook until limp. Put fried pork, cracked peppercorns and fish sauce. Saute until aromatic.

Put the squash. Stir-fry for a minute. Pour n the coconut cream. Cover. Bring to boil. Add the long yard beans and okra. Cook for 3-4 minutes. Put the eggplant and chilis. Lower heat to medium. Cook until done but not over cook.

Serve with steamed rice.

"Bicol Express" (Pork & Chilis In Rich Coconut Sauce)

Ingredients:

• 2 pcs matured coconuts
• 2 tbsps cooking oil
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) red onion, peeled & minced
• 3/4 kilo pork belly, skinned & diced
• 3 tbsps fresh bagoong alamang
• 1 tsp ground black pepper
• 1 pc bird's eye chili pepper (siling labuyo), minced or 1/8 tsp dried pepper flakes
• 5 pcs finger chilis, minced with seeds

Procedure:

When you buy your coconuts in the market. Let the vendor grate and squeeze them for you, using their manual jack pump. The first squeeze which is the coconut cream (kakang-gata) and the second squeeze, the coconut milk (pangalawang gata). This type of service will only cost you an extra php2.00, not bad, right? It also means, you'll have less work in the kitchen.

In a wok, put oil. Heat moderately. Put garlic, saute until golden brown. Follow with onion, cook until limp. Add in the diced pork, fresh bagoong alamang, black pepper and pepper flakes. Stir-fry until pork is no longer pink and bagoong is aromatic.

Pour the the coconut milk. Cover. Bring to boil. Remove lid. Stir. Bubble away in medium-low fire for 30 minutes. Stirring every 10 minutes.

Increase fire to medium-high, add in the coconut cream. Do not stir until boiling. Cook for 2 minutes. Put the minced finger chilis. Mix. Cook for another minute.

Serve with steamed rice.

"Ginataang Tilapia" (St. Peter's Fish In Coconut Cream Sauce)

Ingredients:

• 5 small pcs (about a kilo in weight), gutted & scaled
• rock salt
• 3 matured coconuts, grated
• 1-3/4 cup warm water
• 3 tbsps of vegetable oil & oil for frying
• 6 cloves garlic, finely pounded
• a chunk (50 grams) ginger, julienne (I used the young variety of ginger root)
• 2 medium (75 grams) red onion, minced
• 2 large (100 grams) red over ripe tomatoes, halved & sliced thinly
• 3 tbsps fish sauce
• 1 tsp ground black pepper
• 1 medium (130 grams) eggplant, quartered & cut into 1" length
  
• 2 pcs finger chilis

Procedure:

Clean and slightly pat dry the fish. Moderately sprinkle with salt. Set aside.

In a bowl, put the grated coconuts and warm water. Mash using your hands. Extract the coconut cream. Set side.

In a pan, fry both sides of fish. Set aside.

In a wok, over medium-high fire, put the vegetable oil, heat moderately. Add garlic and ginger. Saute until garlic is golden brown. Follow with onion and tomatoes. Saute until limp. Put the fish sauce, cook until aromatic or until it dries up.

Pour in the coconut cream. Mix. Cover. Bring to boil. Put the fried fish and black pepper. Mix lightly. Cook for 5 minutes.

Add the eggplant and chilis. Mix carefully or swirl the pan until the eggplant is coated with coconut cream. Put the lid on. Reduce fire to medium. Cook for another 5 minutes or until eggplant is half done. I don't like my eggplant to be soggy or overcook!

Best with tons of warm cooked rice.

"Ginataang Langka" (Jackfruit in Coconut Cream)

Good for 5 servings

Ingredients:

• 2 matured coconut, grated
• 3/4 cup + 1 cup warm water
• 2 tbsps cooking oil
• 150 grams pork belly, cubed
• 1/4 tsp rock salt
• 3 cloves garlic, finely crushed
• 1 large (70 grams) red onion, minced
• 6 pcs whole dried hot chili pepper
• 1 tbsp anhovy paste (bagoong balayan)
• 1 tbsp fish sauce (fish sauce)
• 450 grams raw jackfruit (langka), sliced thinly
• 1 tsp cracked peppercorns
• 1 finger chili

Procedure:

Extract first the coconut cream, using 3/4 cup of warm water and grated coconut.

For the thin coconut milk, combine the used grated coconut and a cup of warm water. Extract.

In a wok, over medium-high fire. Heat moderately. Put the half of cooking oil, pork belly and salt. Brown the pork lightly. Remove from pan, retain the oil. Put the cooked pork in the bowl of the coconut cream extract.

Back to the pan, put the rest of the oil. Add garlic. Saute until golden brown. Follow with onion and dried chilis. Cook until soft. Pour the anchovy paste and fish sauce. Cook until aromatic.

Put the thin coconut milk, jackfruit and cracked peppercorns. Mix. Put the lid on. Bring to boil. Cook for 12-15 minutes. Stirring often.

Add the coconut cream, pork belly and finger chili. Mix. Cover. Bring to boil. Then, lower heat to medium. Simmer for 10 minutes.

Serve with rice.

"Ginger-Flavored Fried Hasa-hasa & Ginataang Sayote at Puso ng Saging" (Chayote & Banana Heart in Coconut Cream Sauce)

Ingredients:

for the fish:

• 5 pcs (1/2 kg) of short-bodied mackerel (hasa-hasa)
• iodized coarse salt
• cooking oil for frying
• thumb-size ginger, thickly sliced

for the veggies:

• 1/2 slab (125 grams) of pork belly
• a pinch of salt
• 1-1/8 cup rice wash
• 1 big matured coconut, grated
• 2 tbsps vegetable oil
• 3 cloves garlic
• 1 large (50 grams) red onion
• 6 pcs dried whole hot chili pepper
• 1-1/2 tbsp fish sauce
• 1 tsp of cracked peppercorns
• 1 pc of finger chili
• 1 large chayote (sayote)
• 1 very small piece of banana heart (puso ng saging)
• a bowl of water
• rock salt

Procedure:

Clean the fish. Remove the gills and organs. Rub with salt lightly. Fry in hot oil. When half of the fish is done, flip and then, put the ginger. Fry until done. Drain in paper towels.

Meanwhile, in a casserole, combine the first-three ingredients. Cover. Bring to boil. Let it bubble away for 3 minutes. Remove from fire. Let the pork cool. Reserve the pork broth.

Open up the banana heart, flipping gently the petals. Remove the banana flowers. Set aside. Stop when you reach the soft, inner part of the banana heart. Back to the banana flowers, remove the stick-like in the center.

Wet slightly the chopping board with water. Cut into two the banana heart. Then, Slice thinly. Drop in a bowl of water. Sprinkle with rock salt. Mash until soft. Change the water and let it sit there until ready to use.

In a large bowl, put the grated coconut and pork broth. Extract the coconut cream. Set aside.

Cut into quarter the chayote. Remove the skin and seed. Slice into matchstick-like cut. Using a mortar & pestle, crush finely the garlic. Mince the onion. Slice the cooked pork into 1/4" cube.

In a pan or wok, pour oil. Heat moderately. Saute the garlic until golden brown. Follow with onion & dried chilis. Cook for a minute. Add the fish sauce and cracked peppercorns. Cook until fragrant.

Add the coconut cream. Cover. bring to boil. Put the banana heart. Mix. Put back the cover. Cook for 6 minutes.

Put the chayote and finger chili. Cook until chayote is done.

Serve with warm cooked rice.

"Ginataang Besugo" (Sea Bream in Coconut Cream)

Good for 3 servings.


Ingredients:

• 1 pc grated matured coconut
• 1-1/3 cup hot water
• 2 tbsps vegetable oil
• a chunk, about 25 grams of ginger, sliced thinly
• 3 cloves garlic, finely crushed
• 1 medium (35 grams) red onion, halved & sliced
• 4 pcs dried whole hot chili pepper
• 1-3/4 tbsp of fish sauce
• 1/2 tsp ground black pepper
• 2 pcs finger chilis
• 550 grams sea bream (besugo)
• combination of chili & moringa young leaves, about a handful
  

Procedure:

Clean the fish. Drain. Set aside.

In a large bowl, place the first-two ingredients. Extract the coconut cream. Set aside.

In a pan or kawali, place over medium-high fire, pour oil. Heat lightly. Put ginger and garlic, saute until garlic is golden brown. Follow with onion and dried chilis. Saute until onion is soft. Add the fish sauce. Cook until aromatic or until oil sizzles again.

Pour the coconut cream. Sprinkle the black pepper. Bring to boil. Let it bubble away for 6 minutes.

Put the fresh chilis and sea bream. Cover. Cook for 3-4 minutes.

Remove the cover. Gently swirl the pan. Cook for another 3 minutes. Put the chili and moringa leaves. Cook until done, about a minute.

Serve with rice.

"Bicol Express Na May Talong" (Pork and Chilis in Coconut Cream With Eggplant)

Ingredients:

• 3 pcs grated coconut
• 2-3/4 cups of warm water
• 1/4 cup of cooking oil
• 6 cloves finely crushed garlic
• 2 large (100 grams) red onion, minced
• 3 slabs (700 grams) pork belly, cubed
• 100 grams of fermented shrimp paste (bagoong alamang)
• 1-1/2 tsp ground black pepper
• 2 tsps iodized coarse salt
• 2 pcs (200 grams) eggplant, cubed
• 6 pcs finger chilis, minced
• 3 pcs hot chili pepper, minced

Procedure:

In a bowl, place the first-two ingredients. Extract the thick coconut milk or coconut cream. Set aside.

In a wok or deep bottom pan, put oil. Heat moderately. Saute garlic until golden brown. Add onion. Cook until translucent. Add the pork and fermented shrimp paste. Saute for several minutes or until aromatic.

Pour carefully the thick coconut milk. Sprinkle the salt and pepper. Mix. Cover. Bring to boil.

Remove the cover and let it bubble away for 20 minutes in medium heat. Stirring occasionally.

Put the eggplant and chilis. Cook for 6-8 minutes until eggplant is done. Do not overcook.

Serve with cooked rice.

"Guinataang Hipon" (Shrimps in Coconut Cream Sauce)

Ingredients:

• 3 tbsps cooking oil
• 5 cloves of crushed garlic
• 2 med onion, sliced thnly
• 2 tbsps of fish sauce
• a tsp of ground black pepper
• 2 pcs grated coconut
• 1-1/2 cup warm water
• ¾ kg medium shrimps
• 2 pcs finger chilis

Procedure:

Cut the tip of the head of the shrimps. Wash in running water. Drain well.

Extract the coconut cream from the grated coconut and warm water. Set side

In a wok, heat thoroughly in medium-high fire. Saute garlic until golden brown. Follow with onion. Cook until translucent. Add fish sauce and pepper. Cook until fragrant.

Pour the coconut cream. Cover. Bring to boil. Drop the shrimps and chilis. Mix. Cook until shrimps change into orange color evenly.

Serve with warm cooked rice.

"Guinataang Alimasag na may Gulay" (Crabs & Vegetables in Coconut Sauce)

Do you want to see my son's eyes twinkle? This dish is the answer! Yeap, He loves crabs! He even associated crab with "gata" (coconut cream) and learned to love it along with the vegetables (",)


You'll need:

• 3-4 tbsps of cooking oil
• 5 cloves garlic
• 40 grams of ginger, sliced
• 1/2 kg of crabs
• 2 tbsps of fish paste (bagoong isda)
• 2/3 tsp of ground black pepper
• 8 pcs string beans (sitaw), cut at 2" length
• a slice (300 grams) of squash (kalabasa), cored & peeled, cut into chunks

coconut cream:

• 2 pcs grated coconut
• 1 cup of warm water

coconut milk:

• used grated coconut
• 1-1/2 cup of warm water

Here's how:

Extract the coconut cream. Set aside. Do the same to the coconut milk. Set aside.

Pound together the garlic and ginger until finely crushed.

In medium heat, using a traditional kawali or wok, saute garlic and ginger in oil til almost toasted but not burnt. Put the crab and fish paste. Saute til fragrant. Add the coconut milk. Mix. Cook until there's no more liquid left.

Put the coconut cream. Bring to boil. Add the ground pepper, string beans and squash. Cook until vegetables are done or desired thickness of coconut cream.

Serve with warm cooked rice and garlic-vinegar for your dip.

“Laing” (Dried Taro Leaves in Coconut Cream)

For 2 weeks now, I still have cravings for vegetables. This time, I want it with coconut cream. I have a pack of dried taro leaves in my pantry for quite awhile now. A pasalubong from Bicol by my friend, Tin-tin. What’s so good about it, it’s an authentic dried taro leaves! No other extender and stalks. It’s aromatic and has a sweet-tangy taste along with the sauce-like coconut cream…. Yummy!

Good for 6 persons.

You’ll need:

• 450 grams pork belly, cut into 2”x ¼” cubes
• 1 tbsp of rock salt
• 3 tbsps cooking oil
• 2 cloves garlic
• A thumb sized ginger
• 2 tbsps fish paste (bagoong isda)
• ½ pack -45 grams of dried authentic taro leaves
• 6 pcs finger chilis, cut diagonally
• 2 pcs chili pepper, minced
• Coconut cream (kakang-gata):
• 2 pcs (800 g) coconut, grated
• 1 cup warm water
• Coconut milk (pangalawang gata):
• Coconut used in extracting coconut cream
• 3-2/3 cups warm water

Here’s how:

1. Foremost, extract the coconut cream. Then, follow the coconut milk. Set aside separately.


2. In a bowl, combine the first-two ingredients. Mix well. Set aside. Meanwhile, pound together the garlic and ginger with a mortar and pestle until finely crushed.


3. In a pan, over high fire, put the cooking oil. Add marinated pork. Lightly fry both sides of pork. Remove from pan.


4. Back to the pan, reduce fire to medium-high, sauté the garlic and ginger until golden brown. Pour the fish paste. Saute until oil sizzles. Add the coconut milk and dried taro leaves. Stir lightly. Let it cook over low fire until all liquid evaporates or taro leaves are soft.


5. Put the coconut cream, chillies and fried pork. Mix lightly. Simmer in low fire until desired thickness of coconut cream.


6. Best serve with cooked rice.

"Maja Maiz"

In Filipino cuisine, this recipe is classified as "kakanin or panghimagas" or commonly known as dessert. Usually, it is made of real corn, boiled and then scrape off from the cob. Too much time to prepare! (",) I decided to use canned corn instead.


Ingredients:

• 1 can (425g) cream style corn
• 1 brick (250ml) sweetened condensed milk
• a pinch of fine salt
• a tbsp of white sugar (optional)
• a few drops of yellow food color
• coconut cream (kakang-gata):
• 1 cup warm water
• 1 pc (400 g) coconut, grated
• coconut milk (pangalawang gata):
• 1-¾ cup warm water
• (used) coconut, grated

Here’s how:

In a large bowl, place ingredients for coconut cream. Mash and squeeze. Put coconut cream extract in a non-stick wok. Place in medium fire, cook until coconut cream turns to latik. Stirring very often. Set aside.

While cooking the coconut cream. Do the coconut milk, mash and squeeze. Place coconut milk extract in a non-stick medium casserole. Add the first-four ingredients. Mix well. Place over medium-high fire. Stir continuously until it thickens.

Line with banana leaves and lightly grease a “bilao” or platter, or 5 plastic microwavable round containers (250 ml) with coconut oil (from latik). Place and divide cooked mixture into greased containers . Top with latik generously, press latik lightly unto cooked mixture while still hot. Let it cool.

Serve.

"Chicken Curry"

Technically, the word curry powder is incorrect, it’s a mixture of spices in which is a Western approximation of Indian spice blends and typically contains turmeric, coriander, chilis, cumin, mustard, ginger, fenugreek, garlic, cloves and salt. The spices and herbs in curry powder, almost every one, are known from early times for improving mental functioning.

Curry powder offers a pleasant, easy way to add these vitally important substances to one's diet. If tried on every meal for just a few days, a new clarity of mind may well be noticed, subtle but undeniable. Enthusiasm returns. The handwriting clears up. Details are held in mind. The elusive word turns up easily. Balance may return. The desire to organize and clean returns.

It’s been awhile since I’ve cooked this dish. Jonathan who’s living with us for sometime now, he’s my sister-in-law’s brother, has been craving for the past few days for this. With no idea on my mind what to cook for lunch, I gave in to his request though I’m pretty sure only the two of us will eat this. Any dish with curry is not very popular in our house, specially with my Little One and my mother!!! But my effort is worth it coz according to him it’s a heavenly experience!!! Like he always say, ALELLUIA!!!…… haha!!!

Good for 6 servings.

Ingredients:

• 2 pcs, about 800 grams, coconut (niyog), grated
• 1 cup warm water
• 3 tbsps cooking oil
• 6 cloves garlic, finely crushed
• 2 medium (70 g) red onion, minced
• 850 grams chicken, combination of leg quarters & wings, cut into small serving sizes
• 250 grams potato, cut into chunks
• 1 heapful tsp of curry powder
• 1 tbsp rock salt
• 1 tsp ground black pepper
• 1 chicken cube
• 2 pcs finger chilis (siling haba)
• 1 pc hot chili pepper (labuyo), chopped, add more if you want your dish to be spicy.

Here’s how:

1. In a large bowl, combine first-two ingredients. Using both your hands, mix and press very well for about a minute. Extract the thick coconut milk. Set aside.


2. Using a non-stick wok or traditional kawali, heat oil over medium-high heat. Sauté garlic until golden brown. Put onion, cook until soft. Add the chicken. Cover. Cook for 5 minutes.


3. Put the potato, curry powder, salt and pepper. Sauté for another 5 minutes or until fragrant. Pour the thick coconut milk and chicken cube. Cover. Bring to boil. Reduce fire to medium heat. Simmer for 25 minutes with occasional stirring to prevent burning. Increase fire to medium-high, put chilis. Let it cook without cover for another 3 minutes.


4. Best with cold cooked rice (bahaw) and slices of pineapple fruit.