Inangit

Inangit

Pandan Coconut Sticky Rice Cake

Inangit is a simple but delightful dessert, made from glutinous rice. Can be wrapped or serve in a platter-line with banana leaves, topped with sliced ripe mango, sweet beans or coconut sport.

Ingredients :

• 4 Cups glutinous rice
• 4 Cups coconut milk
• 1 Teaspoon salt
• 1/4 Cup sugar
• 1 Pandan leaves
• Green food coloring
• Banana leaves
• Coconut sport (Macapuno

Directions :

• In a non-stick pan, pour the coconut milk.
• Add salt and sugar, keep stirring to dissolve.
• Put the pandan leaves and a drops of green food coloring.
• Wash the glutinous rice and add to the pan, boil in medium high heat.
• Stirring occasionally to prevent  from sticking to the bottom of pan.
• When almost dry, cover with banana leaves and put the lid.
• Cook over low heat, until rice is done.
• Pour the mixture into platter lined with banana leaves.
• Serve with sliced ripe mango, sweet beans or macapuno.

Cooking Tips : 

1. Can be wrapped with banana leaves.
2. Pound and squeeze the pandan leaf in  hot water to extract its fragrant green juice.
3. Can be serve with cooked coconut cream ( Paraludos)

Watch Video :

Hipon na may Curry

Hipon na may Curry

Shrimp Curry

Another shrimp dish with the sweetness of coconut milk and the spiciness of the red curry paste in this simple dish. 

Ingredients :

• 1/2 Lbs shrimp
• 1 1/2 Can coconut milk
• 1/2 Can coconut cream
• 1 Medium size onion
• 2 Cloves Garlic
• 1 Tablespoon curry powder

Directions :

• Clean the shrimp by cutting all the legs and antennae.
• Heat oil in a large pan over medium-high heat.
• Sauté garlic and onion until wilt.
• Pour the coconut milk, keep stirring until it  boils.
• Season with salt and add curry powder.
• Add shrimp and cook until they just turn pink
• Add the coconut cream, keep stirring until cream thickens.

Cooking Tips :

1. Spoon half a cup of thick cream at the top of can coconut milk, before stirring.
2. Using curry paste, sauté the paste with garlic and onion.
3. Before serving, garnish with fresh cilantro or green onion.

Watch Video :

Ginataang Mais

Ginatang Mais

Corn in Coconut Milk

A classic Pinoy recipe which is usually served as an afternoon snack, made of glutinous rice and cook in coconut milk and corn. We added sweet purple rice for a nutty flavor and ripe jackfruit for fruity taste.

Ingredients :

• 2 Pcs fresh corn
• ½ Cup glutinous rice
• 1 ½ cup sweet purple rice
• 8 Cups coconut milk
• 1/2 Cup ripe jackfruit
• 1 Cup sugar
• Pinch of salt
• Coconut cream

Directions :

• Soak sweet purple rice in cold water overnight. Drain, wash and rinse  the rice.
• Remove the corns outer skin and fibers, rinse and shred from the cobs. Set aside.
• In a pot combine coconut milk and sugar, stir until sugar are dissolve.
• Add the glutinous and sweet purple rice, seasoned with salt and stir.
• Cover and let it boil, add the corn and jackfruit.
• Reduce heat to low and boil until the rice and corn are cooked.
• keep stirring to prevent rice from sticking to the pot.
• Add coconut cream, stir and simmer for another 2 minutes.
• Drizzled some coconut cream on top and serve hot or cold.

Cooking Tips :

1. Add water or coconut milk if needed, until you get the right consistency you prefer.
2. If fresh corn are not available, cream of corn or kernels in can be a substitute.
3. You can replace cream with condensed milk for a drizzle.

Watch Video :

Ginataang Tahong

Ginataang Tahong

Stewed Mussel in Coconut Cream

Cavite is well-known for its fresh mussels. The abundance of these marine products, created a variety of local dishes. Ginatang tahong, where-in the mussels are cooked in lemon grass, chilli and coconut milk.

Ingredients :

• 1 Kilo unshelled mussels
• 2 Cloves of garlic
• 1 Medium size onion
• 2 Birds eye or green long chilli
• 1 Thumbsize ginger
• 2 Teaspoon lemon grass
• 1 Can coconut milk
• 2 Tablespoon of cooking oil
• 1 Stalk of green onion
• Salt and pepper to taste

Directions :

• In a deep pan, sauté garlic and onion.
• Add the chilli, ginger and lemon grass and stir fry for about 2 minutes.
• Pour in the coconut milk, stirring occasionally to avoid scorching.
• Season with salt and let it boil.
• Add the unshelled mussels, keep stirring  and let it simmer in medium low heat.
• Bring to a boil until the sauce thickens.
• Add the f coconut cream and continue to simmer for 3-5 minutes.

Cooking Tips :

1. Add the choice of  birds eye or long green chilli.
2. Serve hot.

Ginataang Tulingan

Ginataang Tulingan

(Skipjack Tuna in Coconut Cream)

A Favorite dish from the southern part of the Philippines, where-in the Skipjack

Tuna are cooked in coconut milk. The taste of ginger and the creamy 

consistency create a delicious and tangy flavor of this recipe.

Ingredients :

• 3 Small size 1 lbs Skipjack Tuna (Tulingan)
• 1 Cup coconut cream
• 1 Onion slice
• 1 Tablespoon grated ginger
• 3 Cloves garlic
• 4 Tablespoon Lemon Zest
• 1 Large eggplant
• 2 Tablespoon fish sauce
• 2 Pieces long chili
• 1/4 Cup water
• Cooking oil

Directions :

• Wash the fish with clean running water, rub with salt.
• Fry the fish until golden brown, remove and set aside.
• Saute Ginger, garlic and onion with some hot oil.
• Pour the coconut milk, water and lemon zest, let it boil.
• Add the fish, eggplant, chili, fish sauce and pepper.
• Cover and simmer until the sauce reduces and thickens.
• Adjust the taste by adding salt or fish sauce.

Cooking Tips :

• Vegetables of you choice can be added, like the string beans.
• Vinegar may be added for lemon or lime zest.
• If using large tuna, slice the fish 1 inch thick diagonally.

Ginataang Bilo-Bilo

Ginataang Bilo-Bilo

(Glutinous Rice Ball in Coconut Milk)

Filipino snack or dessert using glutinous rice flour to make a rice ball

dumplings and cook with coconut milk and mix with tapioca pearl, yam, sugar

 and other fruits like ripe Jackfruit and banana.

Ingredients :

• 1 large sweet potatoes, peeled and cubed
• 250 grms canned jackfruit (langka), sliced
• 3 ripe banana plantain
• 1/2 cup cooked tapioca pearls or sago
• 1 can (400ml) coconut milk
• 1 can (560ml) coconut cream
• 1/2 cup white sugar
• Dumplings: 1 cup glutinous rice flour 1/2 cup water

Directions :

• In a large saucepan, pour in coconut milk, add in the sugar and pandan flavor stir and bring to boil.
• Lower the heat into medium and add in the sweet potatoes cubes and and banana simmer for 5 minutes.
• Add rice balls and keep on stirring to prevent them from sticking to each other. rice balls will float once they are cooked .
• Add Tapioca pearl (sago) and last is the ripe jackfruit.
• When the rice ball turns silky soft, add the coconut crean, simmer for 2-3 mins and serve.

How to make glutinous rice ball (bilo-bilo)

1. Combine the glutinous rice flour and water together.
2. Mix till well combine and has a consistency of soft play dough.
3. Take a small bit of dough and place in the centre of your left palm and with your right palm over on top, gently rotate your right hand clockwise. Shape into balls measuring ¼ inch in diameter .