Here’s more of some great filipino dishes! I truly hope that you try the many recipes I have posted up on here! Some are of my childhood dishes and wish that my Mom and Grandma were still here with us! ENJOY!! =)
Love sea foods and coconut milk? Then, this is the perfect recipe for you! Ginataang Alimasag is one of the most sought after Filipino recipe. The coconut milk over the alimasag is really a good combination for a yummy dish perfect for lunch. Below is a simple and easy to follow ginataang alimasag recipe.
Ginataang Alimasag Recipe Ingredients:
* 1/2 kilo fresh alimasag (talangka or crablets)
* 1 cup thick coconut milk
* 2 cups thin coconut milk
* 4 pcs jalapeño pepper
* 5 cloves garlic, minced
* 1 onion, sliced
* 2 tbsp ginger, minced
* 6 pako (fern) leaves and stalks
* salt to taste
Ginataang Alimasag Cooking Procedure:
1). Wash crablets thoroughly with tap water. Drain.
2). In a saucepan, put thin coconut milk. Add jalapeño pepper, garlic, onion and ginger. Let it boil.
3). When the cream (coconut milk) is boiling, add pako leaves and stalks.
4). Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.
5). Pour in thick coconut milk. Add crablets. Simmer, stirring occasionally until sauce becomes thick and oily.
Okay, never tried this but I am not sure! Again thanks goes to Philippines Foods & Recipes for this great recipe and I do hope that some of you have truly tried them and liked them! This recipe is much spicier than the others and of course lots of garlic!! ENJOY!!
Bicol Express is traditional Bicolano food recipe style. It is a stew made from lots of long chilies (siling labuyo), coconut milk (gata), shrimp paste, onion, pork and garlic. Bicol express is simply an authentic, irresistible and most sought after Filipino dish.
*1/4 kilo pork, thinly sliced
*1 cup Baguio beans
*3 cups long chili or jalapeno peppers
*1 onion, minced
*1 head of garlic, minced
*1 cup coconut milk
*1 cup coconut cream
*2 tablespoons of cooking oil
1) In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
2) In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
3) In another pan, sauté minced garlic and onion.
4) Add to the sauté the browned pork.
5) Then add the coconut milk, bring to a boil and simmer for 10 minutes.
6) Add the chili peppers, Baguio beans and cook until dish gets a little dry.
7) Add the coconut cream and simmer until the sauce thickens.
Enjoy your hot and sizzling Bicol express with rice and a lots of cooling water (in case your tongue caught on fire due to chillies)
Today is my honey bun birthday and I wanted to give him a shout out…he’s a bit sad that its comes right after the Christmas/New Year and we’re apart too! But, we will be able to celebrate it when I get there soon enough! He’s going to be……. =) young forever and still just as handsome as ever! I LOVE YOU HONEY!! HAPPY BIRTHDAY!! I MISS YOU! <3
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