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What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...


Ingredients:
- 1/4 Kilo of Sitaw (cut at least 2 inches in length)

- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)

- 1/4 Kilo of Shrimps (Shelled)

- Onions

- Garlic

- Green Chili (Chopped)

- Cooking Oil

- Ginger

- Fish Sauce, Salt and Pepper

- Shrimp Paste

- Coconut Milk (Powdered or Canned)

- 1 cup of water



Cooking Procedure:
- In a pan, pour the cooking oil, sauté' garlic and onions.

- Add the ginger. After few minutes of sautéing, pour fish sauce. There's no exact measurement of the fish sauce or salt and pepper, it depends on how you like the taste.

- After pouring the fish sauce, add shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.

- Now you can add the pork and cook it until its tender.

- When pork is tender enough, add shrimps and the chopped green chili’s.

- Sauté it for a minute and pour the mixture of one cup of water and the powdered coconut milk or in can.

- Once it boiled, pour the long beans or sitaw and cook it until it's half cooked. Or you can cook it very well.



Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.



Do not be scared of experimenting different ingredients.



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I’m kind of tired of the food that we usually eat at the Dining Facility and thought of cooking Tinola. Instead, I cooked this dish that is usually cooked with Pork and is called Pork Binagoongan. This time is Chicken Binagoongan.


Here’s the recipe and how to cook this Chicken Binagoongan.




Ingredients:



1 whole chicken (cut in single portion)



1 cup of bagoong alamang (Shrimp Paste)



1 head of garlic (minced)



2 big onions (sliced)



4 tomatoes (diced)



Fish Sauce



Cooking oil



4 chili peppers (minced) or according to taste



¼ cup vinegar



4 tablespoons brown sugar


Cooking procedure: 1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.



2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.



3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.



Any comments and suggestions are welcome.



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!



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This is my first time to prepare Seaweeds salad.  It's kind of an experimental on my part but I was impressed, it did turn out well.






Ingredients:
- half kilo of seaweeds
- tomatoes
- onions
- 4 salted eggs, sliced
- half cup of white vinegar
- salt and pepper to taste

Procedure:
- boil water and dip seaweeds to remove the slimy part and the saltiness.  I dipped the seaweeds about 10 minutes.
- cut tomatoes, onions.
- put the seaweeds, onions, tomatoes into a salad bowl and toss it with vinegar, salt and pepper.
- lastly, top it up with the sliced salted eggs.

This is how I've done it, others may have different way to do it. Try to experiment, that is the time you will learn about cooking.
Moringa or better known in Philippines as Malunggay is famous for its leaves that is a characteristic ingredient in Tinola.  Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk.  

But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay.  It is as simple as cooking Pinakbet, all you have to do is the following.






Ingredients:
2 handfull of Moringga Fruit
1 can of any sardines with tomatoe sauce
onions and garlic
tomatoes chopped
okra
eggplant
cabbage (optional)
fish sauce
salt and pepper to taste
water

Procedure:
- Saute' garlic and onions, then add chopped tomatoes and fish sauce.
- Add sardines and when about to boil add water.
- When boiling, add the Moringga fruit and Okra.
- After few minutes add eggplant.

Voila! How easy is that?
Ginataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but this time our recipe is Ginataang Alimasag or Crab cooked in Coconut milk.


Ingredients and cooking procedure after the jump.
Ingredients:

* 6 medium size of Crab
* Squash
* Squash Flower / Bulaklak ng Kalabasa
* Yardlong Beans/Sitaw
* Spinach
* Coconut milk, 1 whole coconut
* Garlic
* Onions
* Chillis
* Fish Sauce


Cooking Procedure:
* Saute' garlic and onions, add fish sauce and coconut milk
* Let it boil then add the crabs
* Once the crab turned orange color, add the squash,  squash flowers and the spinach
* Let it cook for few minutes and turn off the fire and add the chillis.
* Please make sure that the vegetables are half cooked, overcooked veggies don't taste well.


This recipe is very easy to do and serves 6 people.  Eat it with steamed rice.


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One of my favorite seashells are clams, make a soup and the gingery taste of it taste so good. But before you can enjoy eating clams, you must thoroughly clean it first to remove the grain of sand.


Here's how to clean the clams:
1. Tap clams on the side to see if they are still alive. Clams that do not close when tapped should be thrown away.
2. Place the clams in water with salt (about 1/2 cup per gallon) for 2 to 3 hours in order for them to "vomit" the grains of sand and grit that still be found inside.
3. Thoroughly wash the clams prior to cooking. If necessary, scrub them in order to loosen barnacles on the shells.
4. When cooked, discard the clams that remain closed. Clams that are alive will open when cooked.

There are a lot of easy recipes that you can do with Mussels or Tahong in Tagalog, but first you have to be sure they are clean and grit free to enjoy them.



It is very important that the mussels are alive before cooking, dead mussels can be unsafe to eat and might be poisonous or will irritate your stomach.





Here's how to clean the mussels:

1. Thoroughly clean mussels by washing and scrubbing them to remove dirt and grains of sand.

2. Pull the beard from the mussels by using one's fingers, or use a kitchen knife as an alternative.

3. Tap mussels on the side to see if they are still alive. Mussels will either close or open when tapped.

4. Mussels that are already open prior to cooking should be discarded, they are already dead. On the other hand, discard mussels that remain closed even when cooked, they are also already dead and should not be consumed.