"Bagoong Alamang" (Fermented Tiny Shrimps)

This recipe is the one we see in wet supermarkets, also known as, Salted Tiny Shrimps. Instead of buying it. I made my own from fresh alamang. The husband wouldn't eat bagoong if it is not homemade. That's how picky he is!


Ingredients:

• a kilo of fresh alamang
• 2 tbsps iodized coarse salt
• 6 tbsps white vinegar

Procedure:

Wash the fresh alamang twice with running water. Removing any fish, seashells you see. Using a colander, drain for at least 3 hours.

In a stainless or glass bowl, put the alamang and sprinkle salt. Mix well. Cover with a colander. Stand aside for 24 hours. If possible, put in direct sunlight but make sure that flies would not penetrate the mixture.

After a day, Put the alamang in a wok or kawali. Drizzle over the vinegar. Do not mix at this point. Place over medium-high fire. Bring to boil. Keep boiling for 2 minutes or until very fragrant. Mix well. Reduce fire to low and cook for 30 minutes or until all liquid evaporates. Stirring every 10 minutes.

Remove from pan. Place in a glass container. Let it cool. Cover tightly. Put inside the fridge for future use.

This condiment is used to make dishes salty like Pinakbet, Bicol Express and sometimes in fried rice. The most common cooked with this, is the ever famous Sautee'd Bagoong Alamang.

"Shrimpy Pinakbet"

Ingredients:

• 3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 large (50 grams) red onion, halved & sliced thinly
• 3 small (100 grams) over ripe red tomatoes, halved & sliced thinly
• 8 medium pcs (250 grams) shrimps, separate the body from the head & shelled
  
• 1/4 tsp cracked peppercorns
• 2 tbsps fish sauce
• 1 slice (350 grams) squash, peeled & sliced thinly
  
• 10 pcs okra, remove both ends & cut into two
  
• 6 long pcs long-yard beans, cut at 2" length
  
• 1 medium (150 grams) eggplant, cut into four & quartered vertically
  
• 1-1/4 cup water
• 1 tsp white sugar
• salt (optional)

Procedure:

In a wok, place over medium-high fire. Heat thoroughly but not smoking hot. Put garlic. Saute until rich golden brown. Follow with onion & tomatoes. Cook and mash until very limp. Add the shrimps, cracked peppercorns and fish sauce. Stir-fry until aromatic.

Dump in all the veggies. Stir-fry in oil for about 2 minutes. Then, add water and sugar. Adjust taste. Cook until veggies are crisp-tender.

Serve with steamed rice.

"Fried Fish Sticks & Bacon Fried Rice"

Ingredients:

Fish Sticks:

• 550 grams surgeon fish (labahita)
• 2 pcs Philippine lemon (kalamansi)
• 1/2 tsp of all-in-one seasoning granules
• 3/4 tsp ground black pepper
• a good sprinkle of fine salt
• 1 tbsp soy sauce
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/4 tsp paprika
• 2 cups of cooking oil

Bacon Fried Rice:

• 3 tbsps sunflower oil
• 2 cloves of finely pounded garlic
• 1 large white onion, finely minced
• 6 cups cooked white rice, mash to separate grains
• 1/2 cup of lightly fried bacon bits
• 1 tsp iodized coarse salt
• 1 tsp all-in-one seasoning granules
• a handful of sliced onion leeks

Procedure:

Let the fish monger peel and fillet the fish. A 550 grams whole surgeon fish will weigh 380 grams, after removing the skin, head & bones. Clean and wash. Cut into 1/2" thick vertically. Air dry.

In a bowl, extract the kalamansi juice, remove the seeds. Put the next-four ingredients. Mix well. Add in the fish sticks. Marinate for at least 30 minutes. Set aside.

Prepare the breading. Put in a paper bag the flour, cornstarch and paprika. Mix well. Set aside until needed.

Meanwhile, in a wok, heat over medium-high fire. Put oil and garlic. Saute until garlic is light brown only. Follow with onion. Cook until soft. Add in the rice, bacon bits, salt and seasoning ganules. MIx. Cover. Stirring often. Cook until rice is fluffy. Remove from fire. Then, top with sliced onion leeks.

In a different pan or skillet, put oil. Heat over medium fire.

Put the marinated fish sticks to the seasoned breading. Add some air to the paper bag. Seal. Shake. Make sure that all the fish sticks are well-coated with the breading.

Deep-fry in very hot oil. Cook until brown on all sides. Drain in lots of paper towels.

Serve the Fried Fish Sticks & Bacon Fried Rice together. Use sweet chili sauce for your dip.

"Pechay & Salmon Guisado"

Ingredients:

• 2 tbsps cooking oil
• 3 cloves of finely minced garlic
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1 medium (35 grams) red ripe tomato, halved & sliced thinly
• 1 small can (7 oz/200 grams) pink salmon in water
• 1/4 tsp fine salt
• 1/4 tsp cracked peppercorns
• 325 grams Chinese white cabbage (pechay tagalog), sliced at 1/2" thick
• 1/2 tsp all-in-one seasoning
• 1/3 cup water

Procedure:

in a pan or wok, over medium-high fire. Put oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and tomato. Stir-fry and mash until limp. Put the pink salmon, reserve the water. Crumble lightly. Sprinkle salt and pepper. Saute for a minute.

Put the pechay tagalog, all-in-one seasoning, water and salmon water. Mix until blended. Cover. Cook for several minutes, until veggie is done but not overcook.

Serve with steamed rice and fried fish or fried meat.

"Ampalaya Con Sardinas"

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 medium (35 grams) red onion, peeled & finely minced
• 2 medium (70 Grams) red ripe tomatoes, finely minced
• 1 small can (155 grams) sardines in spicy tomato sauce
• 1/2 tsp fine salt
• 1/2 tsp cracked peppercorns
• 1/2 piece (175 grams) bittermelon (ampalaya)
• 1/2 can water

Procedure:

In a kawali or pan, place over medium-high fire. Put oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and tomatoes. Cook, stirring often, until very soft. Put the rest of the ingredients. Crumble lightly the sardines. Mix. Lid on. Cook for several minutes or until bittermelon is done but not overcook.

Serve with steamed rice.

Salted Fish Yang Chow

Ingredients:

• 5 pcs dried salted herring (tuyo), lightly fried & flaked
• 2 pcs eggs, beaten
• 2 tbsps & 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 3 small pcs (100 grams) red ripe tomatoes, finely minced
• 4 slices of sweet ham, coarsely chopped
• 6 cups cooked white rice, mashed to separate grains
• 1 sachet (8 grams) all-in-one seasoning granules
• 1/4 tsp ground white pepper
• 1/2 tbsp liquid savor
• a good sprinkle of iodized coarse salt
• 2 tbsps of finely minced carrot (optional)
  
• a handful of minced spring onion

Procedure:

In a large wok, place over medium-high fire, heat thoroughly. Put 2 tbsps of oil. Pour the beaten eggs. Let it cook until half-done (the top of the egg should still be shaky and wet). Slide it into a plate. Set aside.

In the same pan, pour the rest of the oil. Add garlic. saute until rich golden brown. Follow with tomatoes. Cook until limp. Put the flaked tuyo and ham. Stir-fry for 15-20 seconds. Dump the rice. Add the next-five ingredients and put back the eggs. Mix. Make sure to shred the eggs. Cover. Stirring often. Cook until rice is fluffy.

Remove from heat. Sprinkle spring onion on top. Serve hot. If you want, top it with sunny-side up egg.

"Kilayin & Tuyo Rice"

Two days ago, my hubby, a friend and I, attended the JMK (Julius Maggi Kitchen) free cooking demo class. I just would like to share two of the many recipes I've learned, in which I tweaked a little to my own taste preference.

According to JMK, "Kilayin" is Pampanga's version of "Kilawin"; the meat is marinated in vinegar and soy sauce, then, braised to its tenderness and full-flavor. As for the "Tuyo Rice", it is my opinion, that it is another way to serve the usual fried tuyo, fried rice and chopped tomatoes.

Good for 5 servings.

Ingredients:

for the "Kilayin"

• 1/2 kilo pork shoulder (kasim), cut into thin strips
• 1/4 kilo pork liver, cut into thin strips
• 1/2 head garlic, finely pounded with some skin on
  
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp ground black pepper
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup cooking oil

for the "Tuyo Rice"

• 2-1/2 tbsps & 4 tbsps cooking oil
• 6 pcs (50 grams) salted fish (tuyo)
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) tomatoes, diced
• 5 packed cups cooked rice
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp iodized coarse salt
• 1/4 tsp ground white pepper

Procedure:

In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.

Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.

Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".

Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.

Serve hot or top with "Kilayin"

"Oriental Steamed Tilapia"

Ingredients:

• 2 pcs (1/2 kilo) tilapia, scaled & gutted
• salt and pepper
• a thumb size ginger, finely minced
• 2 cloves garlic, skinned & finely minced
• 2-4 sprigs of fresh coriander (wansuy)
• a few stalks of spring onion (green part only)
• 2 tsps each of soy sauce and liquid seasoning or more
• sesame oil

Procedure:

Wash the fish, remove any traces of blood linings. Score both sides. Pat-dry. Rub lightly with salt and pepper. Put in a deep plate or baking dish, good for steaming.

Sprinkle evenly the ginger and garlic on top of the fish. Follow with coriander ad spring onion. Put the soy sauce and liquid seasoning.

Steam the fish for 20-25 minutes.

Remove from heat, lightly drizzle with sesame oil.

Serve hot.

"Sinigang Na Sugpo Sa Kalamansi" (Prawns In Philippine Lemon Broth)

Ingredients:

• 6 cups rice wash or water
• 1 large (50 grams) red onion, quartered
• 2 medium (75 grams) ripe red tomatoes, quartered
• 6 pcs string beans (sitaw), cut at 2" length
• 1 medium radish (labanos), sliced diagonally at 1/4" thick
• 1/2 kilo prawns
• 15 pcs (200-250 grams) Philippine lemon (kalamansi)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt
• half-bunch (150 grams) swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a casserole, put the first-three ingredients. Cover. Bring to boil, then, lower fire and simmer for 8-10 minutes.

Increase fire to medium. Mash the tomatoes. Add the string beans and radish. Cover again. Cook for 3 minutes. Put the prawns, chilis and salt. Squeeze the Philippine lemon over the soup, straining the seeds. Mix. Lid on. Cook until prawns turn orange.

Put the swamp cabbage. Cook until done.

Serve hot.

"Quickie Mussel Soup"

Ingredients:

• 1 kilo mussels (tahong)
• 1 bottle (12 oz) clear soda
• 1-1/2 cup rice wash or water
• 1 tsp whole peppercorns
• 4 cloves garlic, whole & skin on
• 1 large red onion, quartered
• a large chunk (50 grams) ginger, sliced thickly
• 1 pc finger chili (optional)

Procedure:

Clean the mussel. Remove the beards.

In a large wok, place all the ingredients. Tightly cover. Place over medium-high fire. Bring to boil. Keep it boiling for a minute or two. Serve immediately.

"Pangat Na Salinyasi Sa Sampalok"

Ingredients:

• 100 grams tamarind fruit (sampalok)
• 2 medium red ripe tomatoes
• 1 medium native onion
• 2 cups rice wash
• 2 tsps iodized coarse salt
• 400 grams (salinyasi), gutted
• 2 pcs finger chilis

Procedure:

In a claypot or earthpot, put the first-four ingredients. Cover. Bring to boil over medium-high heat. Then lower heat to medium-low. Bubble away for 6 minutes.

Increase the fire again to medium-high, sprinkle salt. Then, mash carefully the tamarind fruit and tomatoes. Put the fish accordingly. Add the chilis. Swirl the pan carefully. Lid on again. Bring to boil. Simmer in low fire for 2-3 minutes.

Serve immediately. Best with warm cooked rice and fish sauce with mashed chili, for your dip.

Lola Lita's Homemade Bagoong & Indian Mangoes From Our Backyard

Our merienda. The mangoes are harvested from our own tree, in our backyard. It's brimming once again with fruits. Eating mangoes wouldn't be complete without "Bagoong" (Fermented Shrimp Paste). It is made by Lola Lita, whom I considered my second mom, specially for us. It's the only bagoong that my husband would eat beside my homemade bagoong.

Here's the recipe...

It is made from fresh tiny shrimps, wash and drained well.You should remove also the shells and tiny fishes in it. This is important, if you skip this step, your tiny shrimps would render a foul smell after sometime. Mix with a generous amount of salt. Leave it for 4-5 days in a container, should be properly covered to avoid the pesty flies diving into the mixture. Then, cooked in vinegar until all liquid has evaporated. Now, you should saute it, in tons of garlic and onion. Also with finger chilis and some brown sugar, for that extra sweet flavor and aroma.

"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 Alamang" (Tiny Shrimps in Coconut Cream)

Ingredients:

• 2 pcs matured coconuts
• 450 grams fresh tiny shrimps (sariwang alamang)
• 4 tbsps cooking oil
• 1 head garlic, finely pounded & minced
• 2 large (100 grams) red onion, finely minced
• 2 tbsps fish sauce
• 3 pcs finger chilis
• salt (optional)
• 1/4 tsp dried pepper flakes or a pc of minced red hot chili pepper (labuyo)
• 1 tsp ground black pepper

Procedure:

When I bought my coconuts from the market. I let the vendor squeezed them for me. Actually, he had a jack pump that did the work for him, though, it was manually controlled. Good thing and less work for me then! (",)

Put the tiny shrimps in a colander. Remove any seashells or tiny fish you see. Wash in running water twice. Let it sit there until needed.

In a wok, over medium high fire. Heat moderately. Add garlic. Saute until rich golden brown. Follow with onion Saute until limp. Put the well-drained tiny shrimps and fish sauce. Stir-fry for 18-20 minutes or until all liquid has been gone.

Add the coconut cream, chilis and black pepper. Mix. Bring to boil. Cook for 15-20 minutes or until desired thickness of the coconut cream. Adjust taste if necessary.

Let it cool. Packed in air tight bottle or container for future use. Also, you can serve this with hot steaming rice.

"Sinigang na Bangus na may Bulaklak ng Saging" (Milkfish in Tamarind Broth with Banana Flowers)

Good for 6 servings.

Ingredients:

• 9 cups rice wash
• 200 grams tamarind fruit (sampalok)
• 2 large red ripe tomatoes, topped
• 2 medium red onion, quartered
• 1 large (200 grams) taro, cut into large chunks
• 1 tbsp iodized coarse salt
• 6 pcs okra, remove both ends
• 12 pcs string beans (sitaw), cut at 2" length
• 1 medium radish, (labanos), sliced at 1/2" thick diagonally
• 170 grams fresh banana flowers (bulaklak ng saging), remove the stick in the middle
  
• 1 small eggplant (talong), sliced at 1/4" thick diagonally
• 2-3 pcs finger chilis
• 1 medium (600 grams) milkfish, scaled, gutted & cut into 6 pcs
• half bunch (200 grams) swamp cabbage leaves (kangkong), tender stalks & leaves only

Procedure:

In a large claypot, put half of the rice wash and tamarind fruit. Cover. Place over high heat. Bring to boil. Then, decrease heat to low. Simmer for 18 minutes. Partially open the lid, put the tomatoes, onion and taro. Cook for another 15 minutes.

Increase the fire to medium-high, mash carefully the tamarind fruit and tomatoes. Sprinkle salt. Add the rest of the rice wash. Put the okra, string beans and radish. Cover. Cook for 2 minutes.

Add in the banana flowers, eggplant and chilis. Put the milkfish. Cover. Cook for 3 minutes.

Lastly, place the swamp cabbage. Cook until done.

Serve hot and with cooked rice and fish sauce, for your dip.

"Pangat na Malacapas sa Kalamansi" (Majorra Poached in Philippine Lemon, Ginger & Chili)

Ingredients:

• 60 grams ginger
• 2 pcs finger chilis
• 600 grams majorra (malacapas), gutted
  
• 2 tsps iodized coarse salt
• 12 pcs (160 grams) Philippine Lemon (kalamansi)
• 3 cups rice wash

Procedure:

Pound the ginger. Place half of it at the bottom of the claypot. Put a piece of finger chili. Put the fish accordingly. Sprinkle with salt evenly. Squeeze the kalamansi over the fish. Put the kalamansi skin and seeds in a bowl. Add the rice wash in it. Mash. Pour and strain over the fish. Put the last piece of finger chili and the rest of the ginger.

Swirl the pot gently to mix all the ingredients. Cover. Place over medium-high fire. Bring to boil. Cook for a minute.

Serve immediately, with rice and fish sauce for your dip.

"Sinigang na Bangus sa Tunay na Sampalok" (Milkfish in Real Tamarind Broth)

Ingredients:

• 5 cups rice wash
• 150 grams tamarind fruit (sampalok)
• 1 large red onion
• 3 large red plump tomatoes
• 2-3 pcs small pcs native taro (gabing tagalog)
• 5 pcs okra, remove both ends
• 5 pcs string beans (sitaw), cut at 2" length
• 1 small radish (labanos), sliced diagonally
• 2 tsps iodized coarse salt
• 1/2 kg milkfish, scaled, gutted & cut into 5 pcs diagonally
• 1 small eggplant (talong), sliced at 1/8" thick
• 2-3 pcs finger chilis
• half-bunch of swamp cabbage (kangkong), leaves & tender stalks only

Procedure:

In a claypot or earthpot (palayok), put the first-five ingredients. Cover. Over medium heat. Bring to boil. Bubble away for 12-15 minutes. Mash carefully the tomatoes and tamarind fruit.

Add accordingly the okra, string beans, radish, salt and milkfish. Swirl the pot. Cover. Cook for 5 minutes.

Put the chilis and eggplant. Cook for a minute. Follow with swamp cabbage. Cook until done.

Serve hot.

"Buttered Shrimps"

Ingredients:

• 2/3 cup butter
• 1 tbsp light olive oil
• 5 cloves garlic
• 650 grams shrimps
• 1/4 tsp iodized fine salt
• 1/2 ground black pepper
• 1 bottle (355ml) clear soda
• 2 pcs finger chilis
• 1 heaping tbsp cornstarch
• 2-3 tbsps water

garlic-vinegar dip:

• a clove of garlic, finely minced
• salt
• 2 tbsps native white vinegar

Procedure:

Cut the long-like antennae of the shrimps. Wash thoroughly. Place the shrimps in a colander while preparing the other ingredients.

Mix well the last-two ingredients in a small bowl. Set aside.

Pound the garlic lightly to expel the skin. Then, finely mince.

In a wok, over medium-high fire, put the oil and butter. When the butter has almost melted, put the the garlic. Saute until aromatic only. Do not brown.

Add the shrimps. Season with salt and pepper. Stir until shrimps are half-done. Pour the clear soda. Dump the finger chilis and cornstarch mixture. Mix well. Cover. Bring to boil. Cook for several seconds or until shrimps have even orange-color. Immediately remove from fire.

Serve with rice and garlic-vinegar dip.

"Pangat na Salay-salay sa Sampalok" (Smooth-tailed Trevally Poached in Tamarind Fruit)

Smooth-tailed Trevally is a member of the fish family Carangidae. Selaroides leptolepis is the scientific name. The color of its body is a metallic bluish-silver, has a broad yellow stripe that runs from the upper margin of the eye to the caudal peduncle. It can grow up to 20 cm long.

It is known to occur throughout the waters of the Indo-western Pacific region, the Persian Gulf , the Arafura Sea, Japan and Philippines, also included the north part of Australia.

It can be found in inshore shallow estuaries and bays, as well as, on deep-water reefs to depths of 50 meters. It can also tolerate freshwater and brackish estuaries. It is usually seen in large schools.


Good for 4 servings.

Ingredients:

• 3 cups rice wash
• 150-180 grams tamarind fruit (sampalok)
• 1 large plump tomato, quartered
• 1 medium red onion, quartered
• 1/2 kilo of smooth-tailed trevally (salay-salay)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt

Procedure:

In a claypot or earthpot, put the 2/3 of rice wash, tamarind fruit, tomato and onion. Cover. Place over medium-high fire. Bring to boil. Lower heat to medium and bubble away for 15 minutes.

Increase fire to medium-heat, gently put the fish one by one, arrange it properly. Add the chilis and salt. Put the rest of the rice wash. Swirl and shake the pot carefully to blend fully all the ingredients. Put the lid on. Bring to boil. Then, let it boil for a minute.

Serve hot and with warm cooked rice and fish sauce, for your dip.

"Pangat na Sapsap sa Kalamansi" (Ponyfish Poached in Philippine Lemon, Chili and Ginger)

Good for 3 servings.

Ingredients:

• a large (50 grams) chunk of ginger, bruised lightly
  
• 7 large pcs (100 grams) Philippine lemon (kalamansi)
• 1/2 kg ponyfish (sapsap)
• 1/2 tbsp iodized coarse salt
• 2 pcs finger chili
• 1-2/3 cup of rice wash or water

Procedure:

Clean the fish, carefully removing the gills and internal organs. Drain.

In a casserole, put half of the ginger at the bottom. Place the fish accordingly. Squeeze the kalamansi over the fish, straining the seeds.

Put the seeds and kalamansi skin & pulp in a bowl. Pour rice wash. Using your hand, mash several times.

Pour the liquid over the fish, run through a strainer. Sprinkle salt. Add the chili and the rest of the ginger. Cover.

Place over medium-high fire. Bring to boil. Bubble away for a minute.

Serve with rice and any vegetable dish with coconut cream.