Ginataan Recipes
GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)
This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.
Provided by daplo
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
- Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.
Nutrition Facts : Calories 709 calories, Carbohydrate 7 g, Cholesterol 102.6 mg, Fat 59.7 g, Fiber 3 g, Protein 39.4 g, SaturatedFat 31.9 g, Sodium 147.8 mg, Sugar 0.4 g
GINATAAN CHICKEN ADOBO RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 11
Steps:
- Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
- Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.
GINATAANG BILO BILO (GLUTINOUS RICE BALLS IN COCONUT MILK)
Filipino dessert from glutinous rice balls, plantain bananas, sweet potatoes, tapioca pearls cooked in coconut milk.
Provided by Bebs
Categories Snack
Time 25m
Number Of Ingredients 9
Steps:
- Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. Set them aside.
- In a pot, combine 2 cups water, coconut milk, and sugar and bring to boil. Add the sweet potato cubes and cook for about 3 minutes stirring occasionally. Next, add the plantain banana cubes and cook for about 3 minutes.
- Once the sweet potatoes and bananas are almost cooked, add the sticky rice balls and let simmer until they are cooked (about 5 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.
- Add the jackfruit slices and the cooked tapioca pearls. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
- Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.
Nutrition Facts : Calories 726 kcal, Carbohydrate 179 g, Protein 2 g, Sodium 12 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
GINATAAN
Make and share this Ginataan recipe from Food.com.
Provided by PaNdAcUtEs
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, bring the 4cups of water and coconut milk to boil.
- Add 1/4 cup of sugar and simmer.
- Then add sweet potatoes and plantains and simmer until half done.
- Add 3 tbs water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the simmering mix.
- Add the cooked tapioca, sugar and langka. Stir and cook for 5 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 167.1, Fat 7.9, SaturatedFat 7, Sodium 32.1, Carbohydrate 24.5, Fiber 1.8, Sugar 15.6, Protein 1.6
GINATAANG LANGKA
Steps:
- Season the pork belly with salt and then massage the meat. Let it sit for 5 minutes.
- Put the pork belly in a pan (no oil) and sear using high heat until light brown. Wait until the oil is rendered from the fat.
- Remove the meat from the pan and set aside. Reduce the oil from the pan.
- Sauté the onions, garlic and ginger for a few minutes. Add the tomatoes and continue sautéing. Gently press to crush them. Lastly, add the fresh shrimp paste and sauté for a few minutes.
- Add the chopped langka and sauté a bit. Pour the thin coconut milk or water. Cover the pan and let it simmer for 15 to 20 minutes using low medium heat or until the jackfruit is soft and tender.
- When the jackfruit is tender, turn the heat to low. Pour the thick coconut milk and add the seared pork belly. Season with pepper and stir a bit. Simmer for a few minutes until the sauce has been reduced and becomes thicker. Stir occasionally.
- Season with fish sauce. Add the whole green chilies. Stir a bit to infuse flavors.
- Transfer the ginataang langka to a serving dish and serve with hot steaming rice! Enjoy!
Nutrition Facts :
GINATAAN
A traditional Filipino coconut milk-based dessert with my own personal modifications to make it quick, easy, and palatable to even the most wary and picky eaters. Serve warm in bowls.
Provided by kg0017
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Pour coconut milk into a saucepan over low heat. Simmer, covered, until gently bubbling, 5 to 10 minutes. Stir in sugar until dissolved. Add plantain bananas and tapioca pearls. Simmer until tapioca and plantains soften, 25 to 30 minutes. Stir in yams and jackfruit.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 69.9 g, Fat 21.2 g, Fiber 4.3 g, Protein 3.1 g, SaturatedFat 18.6 g, Sodium 40.8 mg, Sugar 27.3 g
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5/5 (17)
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- Using a large pan, combine the Malagkit(glutinous rice) and coconut milk, in a medium heat bring it to a boil.
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From yummy.ph
- In a small pot over medium heat, add sago and 2 cups water. Bring to a boil then simmer, stirring regularly to avoid scorching sago. Once tender, set aside.
- Meanwhile, make bilobilo: In a medium bowl, dissolve sugar in remaining water. Add rice flour and form mixture into a dough. Divide mixture between two bowls. Color and flavor one bowl with ube flavoring, leaving the other plain. Gently knead colored dough until color is uniform. Set aside.
- In a medium pot over medium heat, mix water and sugar. Add camote and saba. Bring to a boil then lower heat to a simmer. Roll small pieces of bilo-bilo dough, and drop in the simmering liquid. Repeat process with remaining dough.
- Pour in coconut cream and bring to a gentle simmer. Strain sago from cooking liquid, and add to the pot. Stir in jackfruit. Cook until heated through. Serve warm. Recipe originally published in the April 2017 issue of Good Housekeeping Philippines.
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4.6/5 (8)
Total Time 50 mins
Category Breakfast, Dessert, Snack
Calories 477 per serving
- In a small bowl, combine glutinous rice flour and 1/2 cup of the water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add a little bit more water.
- Using the palms of your hands, form dough into smooth balls the size of marbles. Arrange shaped dough balls in a single layer on a baking sheet or shallow plate and cover with a cloth until ready to use.
- In a large pot over medium heat, combine coconut milk and the remaining 2 cups water. Bring to a simmer.
GINATAANG BILO BILO - KAWALING PINOY
From kawalingpinoy.com
4.8/5 (5)
Estimated Reading Time 2 mins
Servings 8
Total Time 55 mins
- In a pot over medium heat, bring about 6 cups water to a boil. Add sago pearls and cook, stirring occasionally, for about 15 to 20 minutes or until soft and translucent. Rinse and drain well.
- In a deep pot over medium heat, combine coconut milk and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
- Add glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to top. Add coconut cream and stir to combine. Add sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through. Serve warm.
- In a small bowl, combine glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water. Using the palms of hands, form about 1 teaspoon of dough into smooth balls. Cover prepared balls with cloth until ready to use.
15 BEST FILIPINO GINATAAN RECIPES | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
Estimated Reading Time 8 mins
- Ginataang Bilo-bilo. This gooey, milky, coconut-y dessert that’s usually served for miryendas by our lolas just screams Pinoy. Sticky glutinous rice balls, strips of jack fruits, and slices of bananas are all mixed in the syrupy condensed coconut milk.
- Ginataang Tulingan. Tulingang or the skipjack tuna is a delicious fish to cook in and of itself but becomes even more flavorful and delicious when paired with a coconut-based sauce.
- Ginataang Adobo. Also known as adobo sa gata, adobo is probably the most popular Filipino fish worldwide and is considered by many Filipinos as the country’s unofficial national dish.
- Ginataang Mais. Ginataang mais is a popular Filipino dish that can be served both hot or cold and can be eaten as a snack or as a dessert. It’s made from sweet kernel corn, jack fruit, malagkit or glutinous rice, and granulated sugar all mixed in creamy coconut milk.
- Ginataang Halo-halo. Ginataang halo-halo takes on a hot twist to the classic cold halo-halo that’s served with ice cream and a concoction of different ingredients.
- Ginataang Manok. Ginataang Manok or chicken has this light creamy chicken flavor that Filipinos just can’t get enough of. It’s a creamy chicken soup made from coconut milk with the chicken as its protein and with a variety of added vegetables sliced into cubes such as carrots, green papaya, and potatoes.
- Laing. Laing originated from the Bicol Region. The recipe has its main ingredients of taro or gabi reduce in coconut milk and added with shrimp paste and chili.
- Ginataang Isda. Ginataang isda is simply fish stewed in coconut milk and mixed with leafy vegetables. In ginataang isda, any species of fish and cuts of fish that are available can be used as long as it’s stewed in coconut milk, like the already mentioned ginataang tulingan above.
- Ginataang Kuhol. The ginataang kuhol’s main ingredient is the kuhol or snail, the golden apple snail to be specific. It’s a rare delicacy in the Philippines that not many Filipino are familiar with but once you’ve eaten these snails stewed in coconut milk, you’ll keep on wanting more.
- Ginatanaang Langka. You’ve already encountered langka or jackfruit in the earlier recipes above used as a side ingredient but the great thing about coconut milk is that it can make any ingredient the main star.
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5/5 (1)
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- Add the sugar, 1 cup of water, and 2 cups of coconut milk. Stir well until it boils.Note: To avoid curdling of the coconut milk, cook for another 5 minutes.
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