Ginataan

Ginataan is a Filipino term for food cooked with coconut milk. This dish has different variations. It is a dish mixed with lots of different ingredients some may put fewer ingredients or more but it really depends on what they want, while some only make ginataang mais which is sticky rice and corn cooked in coconut milk. It takes time to make this because they need to prepare all the ingredients before they can cook it. This is one of the most famous dishes in the Philippines. This dish is mostly eaten for an afternoon snack (merienda).
Ingredients:
• 250 grams of sticky sweet rice flour
• 6 saging na saba or bananas sliced
• 1 can of coconut milk
• 250 grams of ripe langka or jackfruit (fresh or canned)
• 6 pandan leaves for more flavor or 1 tsp vanilla
• 200 grams cooked tapioca balls or sago
• 225 grams sweet potato or kamote cubed
• 300 grams or white sugar
• 225 grams of taro root crops or gabi
• 1 can of coconut cream
To make this dish, you must first combine the rice flour with 250 ml water and form it into small balls (bola-bola). Then you must place the coconut milk into a casserole and bring to a boil. When the coconut milk is already boiling you may already add the tapioca balls (sago), sweet potatoes (kamote), taro root crops (gabi). Then cook it for 5 mins. You must stir constantly to avoid the ingredients from sticking to the bottom of the pan or sticking to other ingredients. After 5 mins, you may now add the saba, jackfruit and sticky rice balls. To know if your dish is ready the sticky rice balls should be floating to the surface. When ready you may already stir in the sugar and the coconut cream for a tastier snack. Now, your dish is ready to serve.


Source: http://www.carinderia.net/recipes/ginataan.html

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Grilled Pork Skewers

Grilled Pork Skewers, or most commonly known by Filipinos as barbecue, may not have originated from the Philippines but it became a huge part in our culture. This scrumptious marinated pork on a stick can be easily found along the streets. It is commonly sold alongside the Filipino favorites - isaw ng baboy, isaw ng manok, dugo, bituka, paa ng manok, etc.

Barbecue is also one of the preferred food choice especially when it comes to parties and simple get-togethers. It is not only delicious, but also it is easy to eat because the pork is on a stick. The amount is not overwhelming for it is chopped into small portions before putting it on a stick.

Before the fun of grilling the barbecue above the burning charcoals, it is very easy to make. Almost all of the ingredients needed can be found on your regular Filipino kitchen.

Filipino Pork Barbecue Recipe (Pork BBQ on Stick)
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

•Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
•In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbecue)
•Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
•Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbecue.
•String the pork on the skewers.
•Over live charcoals, barbecue the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbecue.

I have tried this recipe myself. I can tell you that the effort you have exerted in preparing this recipe is all worth it once you've had that first bite of this delectable cuisine.


http://www.filipinofoodrecipes.net/pork_barbeque.htm
http://img24.imageshack.us/img24/1180/513image1t.jpg

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Take Kare Kare of me!

Scrumptious. Delicious. Amazing.

These are some words to describe one of the most loved and appreciated delicacy in Filipino history. Kare Kare is a staple in all Filipnio gatherings. The combination of the ingredients create an explosion that will make your mouth water.

Here's one way to enjoy your very own Kare Kare :)

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

•1/2 kilo oxtail, cut 2 inch long

•3 cups of peanut butter

•1/4 cup grounded toasted rice

•1/2 cup cooked bagoong alamang (anchovies)

•2 pieces onions, diced

•2 heads of garlic, minced

•4 tablespoons atsuete oil

•4 pieces eggplant, sliced 1 inch thick

•1 bundle Pechay (Bok choy) cut into 2 pieces

•1 bundle of sitaw (string beans) cut to 2″ long

•1 banana bud, cut similar to eggplant slices, blanch in boiling water

•1/2 cup oil

•8 cups of water

•Salt to taste


Procedure:
•In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

•In a big pan or wok, heat oil and atsuete oil.

•Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

•Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

•Serve with bagoong on the side and hot plain rice.


SOURCE: http://www.pinoyrecipe.net/kare-kare-recipe/

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Chicken Tinola

There isn’t much I can say about this dish except that I really enjoy eating it. Gulping down the soup that warms your body and eating the soft meat of the chicken really makes my meal worth it. It isn’t just good to the taste, but it is also very easy to prepare. Theres nothing else I can say, actually but I would encourage you to try this exceptional Filipino dish

Here are the ingredients and instructions for preparations

1/2 kilo chicken, cut into serving pieces

4 cups chicken stock

2 cloves garlic, crashed

1 tbs crushed ginger

2 tbs sliced onion

1 medium green papaya or sayote, peeled, cut into diagonal thick slices

3 cups chilli leaves; or spinach; or pechay

Sautee garlic, onion, ginger. Add chicken and stir until partly cooked. Pour in chicken stock. Boil until meat is completely cooked. Add papaya and toss in spinach . Simmer for 5 minutes. Season with salt and freshly ground pepper. Serve in a soup bowl.

source: http://www.camperspoint.com/spip.php?article112

image from: http://mamababylove.files.wordpress.com/2009/07/tinolang_manok.jpg

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