Pinoy Food | Free Filipino Food Recipes » Coconut Milk

Laing Pasta, the Pinoy Pasta Version

noemi — Wed, 12 Aug 2009 03:48:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other. I never tasted Laing Pasta until I had it for a Goldilocks event last Friday. (You might want to read my winning entry of the You’re the 1, Goldilocks where Goldilocks judged me as first prize winner). I thought it was such a novel idea, similar to the pesto pasta that we often prepare at home. It is our own version of pinoy pasta. When I tasted it though, it wasn’t that delicious as I imagined it to be. I think the laing was too dry, lacked some meat and “keso”. I imagined eating laing with “kesong puti”. So here is what I prepared at home and made my own pata laing a bit moist and added “kesong puti”

You will need:

1. Laing- To prepare laing, read my laing recipe and skip steps 4 and 5. Reduce the laing until you have the right consistency for the pasta. I am sure you have an idea on the consistency of your pasta mix.

2. Boiled Pasta noodles.

3. As a twist, use shredded “kesong puti” or cottage cheese instead of the usual cheddar cheese or parmesan cheese.

4. When serving the Laing pasta, serve the laing and pasta separately so one can choose to decide the amount of the laing or pasta.——————

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Tagalog Chicken and Pork Adobo

noemi — Thu, 06 Aug 2009 09:35:26 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.

Let me share another simple recipe.

Ingredients
1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste

Procedure

1. Combine chicken, pork, water, vinegar, garlic.
2. Bring to a boil.
3. Simmer on low heat until the meat is tender.
4. Add thick coconut cream to the mixture. Season with salt and black pepper.
5. Simmer for 5 more minutes.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

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Bicol Laing – Gabi/Taro Leaves Cooked in Coconut Milk

noemi — Thu, 18 Jun 2009 07:07:53 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I never got to appreciate laing until I came here to Manila and got exposed to all sorts of food from the various regions of the Philippines. Dishes cooked with coconut milk is my all time favorite dish. No wonder, laing then became one of my favorite dishes. I loved the hotness and the coconut milk mixture. I am sure you will too.

Ingredients

15-20 pieces wilted taro leaves (some markets already provide dried taro leaves)
2 coconuts, grated (Prepare Coconut milk)
1/4 kilo dried fish meat (bones removed)
1 large onion, diced
1 ginger, thumb sized
8 cloves garlic, minced
6 to 8 pieces cayenne peppers
1 Tablespoons Fermented shrimps ( Bagoong Alamang)
Salt to taste
tanglad or Lemon Grass

Directions

1. Tear leaves to pieces leaving about 6 large ones for wrapping. Set Aside.

2. Extract coconut cream from grated coconut with 1 cup water. Set Aside. (if you don’t have coconut, just use the ready made pack which is equivalent to 2 coconuts)

3. Get a second extraction with 2 cups water. Place half of the second extraction in a bowl and mix in the shredded leaves, dried fish meat, onion, ginger, garlic, peppers, fermented shrimps and seasoning.

Set aside the other cup of second extraction for step 5.

4. Wrap 3 tablespoons of the mixture (prepared in number 3) with the a spoonful thick cream (prepared in number 2) in each whole taro leaf. Pack tightly forming a square shape. Tie with a string or lemon grass. Do the same with the remaining mixture, the thick coconut cream and leaves. Set Aside

5. Pour second extraction (prepread in number 3) in a large pan and bring to a boil. Arrange wrapped mixture in a layer of boiling cream.

6. Simmer until liquid is reduced to one half. Pour in the remaining thick cream.

7. Cook until cream thickens and oil comes out.——————

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Ginataan

noemi — Mon, 18 May 2009 10:53:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.
I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe.

Ingredients

1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.

Directions

1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.——————

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Guinataang Hipon: Shrimps in Coconut Milk

noemi — Mon, 13 Apr 2009 11:29:02 +0000

Dear readers,

Ingredients

1/2 kg fresh shrimps, medium to large sized Shrimps
1 tablespoon Olive Oil
1 teaspoon garlic
1/2 cup coconut milk (check Coconut Milk Preparation)
2 pieces green siling haba or finger chilies
1 thumb sized fresh ginger, mashed (optional)
1/2 cup coconut cream (Check the Coconut Cream Preparation)
salt to taste

Directions

Prepare the coconut cream and milk first. If you don’t have time, you can buy the canned coconut milk and cream at the grocery section.

1. In a saucepan, saute garlic in heated Olive Oil until slightly brown.

2. Add shrimps to the oil and saute for another minute.

3. Combine coconut milk, siling haba, ginger. Simmer slowly until almost dry.

4. Add coconut cream. Stir lightly under low heat or until oil separates from the mixture.

5. Season with salt.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

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Chicken Adobo in Coconut Cream

noemi — Fri, 13 Feb 2009 04:02:11 +0000

Dear readers,

Chicken Adobo in Coconut cream is my favorite adobo of all time. It’s actually a comfort food, a childhood memory. Sadly, I don’t often cook this because two family members don’t really like dishes with coconut milk. This is actually simple to cook. If you don’t have time to prepare coconut milk, just use the ready to mix coconut milk powder at the grocery.

Ingredients

1/2 head garlic, minced
1 medium onion, sliced
1 1/2 kilos chicken cut into serving pieces
2 tablespoons cooking oil (I prefer Pure Olive Oil)
2 cups thin coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)
salt and pepper to taste
1 small green papaya (cubed)
1/3 cup vinegar
2 cups thick coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)

Procedure

1. Prepare coconut cream or if you are busy, just buy 2 packs coconut milk powder and follow instructions.

2. In a saucepan, saute garlic, onion and chicken pieces in hot oil.

2. Pour thin coconut cream and simmer for a few minutes.

3. When chicken is almost done, add the papaya, vinegar, salt and pepper.

4. Bring to boil and add the thick cream.

5. Cook 5 more minutes until sauce thickens.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

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