Cooked in Coconut Milk Exotic Food

It's been almost 20 years since the time I ate Ginataang Suso' (Snails cooked in Coconut Milk).

I never tried to cook this kind of exotic food so I asked my Aunt to cook it for me since she's really good with food that cooked with coconut milk.

If you'd like to try this great tasting dish, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic

* 1 big Onion sliced

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

Any comments and suggestions are welcome.

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Cooked in Coconut Milk Delicacy

Ginataang Monggo is called in Pampangga as "Lelut Balatung". I really don't know where is this delicacy originated from but all I can say it's one of the famous Merienda in the Philippines.

If you'd like to have a great tasting merienda, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of malagkit rice (Lacatan)

* 1 kilo of shredded coconut

* 1/2 kilo of monggo or beans (green monggo was used in this recipe)

* 3/4 kilo of white sugar.

Cooking procedure:

1. Roast the monggo on a pan, when roasted crushed the monggo using a bottle and set aside.

2. Add 1 cup of water to the shredded coconut to make 1 cup of coconut creme. This creme is for the toppings of the ginataan. Set aside.

3. Use the shredded coconut again for the 2nd squeezed, add 1 liter of water to make the coconut milk then set aside.

4. To cook the ginataan, mix the rice, roasted monggo and the 1 liter coconut milk on a caserole and stir it occassionaly.

5. When it's almost done, add the 3/4 kilo of sugar and stir. The quantity of sugar will depend on your taste, put more or less.

6. When it's done, don't forget to put the creme on top of the ginataan when you serve it.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

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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Cooked in Coconut Milk Shrimps Vegetables

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun

* 1 1/2 cups of coconut milk

* 1 piece of onion

* 1/2 clove of garlick

* Piece of Ginger

* 1/4 kilo of Shrimps

* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

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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Pork

Other Filipinos think that when they heard Kilawin food, they think it's a raw fish cooked in vinegar (deboned fish soaked in vinegar). Kilawin is a Kapampangan recipe again that has pork and liver cooked in vinegar.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of pork, sliced thinly into 1 inch long

* 1/2 kilo of pork liver, sliced thinly

* 1 cup of native vinegar

* Rock salt

* 2 pieces of big onions, sliced thinly

* 6 cloves of garlic, crushed

* 4 tbsp. of shortening

* 1/2 cup of water

Cooking procedure:

1. Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.

2. Saute' garlic in shortening until brown. Add pork mixture, pressing the pieces very well.

3. Cover and simmer until pork is tender.

4. Add liver mixture and water, boil and allow minxture to thicken.

5. You can also add chopped green chilli if you want it a bit hot.

Any comments and suggestions are welcome.

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Food Business Pork Processed Food

Tocino is one of the most popular processed Filipino foods in Pampanga. And many foreigners who have been introduced to this famous recipe have come to like it.

Tocino or tosino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

Ingredients and cooking procedure after the jump.

Ingredients:

* 4 Kilos of pork round or shoulder butt (pigue or kasim)

* 4 teaspoons of phosphate

* 1 cup water

* 1/2 cup rock salt

* 2 teaspoons of curing salt

* 3 cups sugar

* 1/4 cup crushed garlic

* 1/2 cup anisado wine

* 1 cup pineapple juice

* red food color, optional

* 2 tablets ascorbic acid, crushed

Cooking Procedure:

1. Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator.

2. Dissolve phosphate in water.

3. In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well. Add sliced portk and toss to coat meat completely.

4. Add the remaining six ingredients and mix until well blended.

5. Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days.

6. Pack in a polyethylene bags. Freeze until needed.

For this recipe, you can pack 10 packs of 1/2 kilo each.

You can sell this to earn extra money or keep it for your family. :)

Seafoods

Okay! This food makes me really hungry right now. In english, inihaw is grilled, talong is eggplant but I really don't know what Tilapya in english is. All I know it is a fish from a pond. But if my readers knows it, kindly leave a comment.

This dish is very simple to do, there's no special recipe to do this. All you need is charcoal and barbecue grill. And of course the following:

* Tilapya

* Eggplant or Talong

* salt to taste

* Tong to flip the fish and Eggplant

Desserts

One of the traditional Filipino dessert is Pichi-Pichi. It is made with grated cassava or cassava flour, water and sugar. This is one of the easiest Filipino dessert to cook.

One of my favourites!

Ingredients:

* 2 cups of grated cassava or cassava flour

* 2 cups of brown sugar

* 2 cups of pandan water (boiled pandan leaves)

* 1 cup of grated coconut

Cooking procedure:

1. Mix cassava, pandan and brown sugartogether.

2. Stir well and pour into a heat proof bowl or an aluminum used for steaming.

3. Steam for 40 minutes.

4. The know if the steamed pichi-pichi is cooked, the better way is to taste it.

5. Let it cool and cut into serving size pieces. Roll each piece in grated coconut.

Note: If in your area you can't find Pandan Leaves, you can buy pandan extract from a supermarket. The equivalent is 2 cups of water and half tsp. of pandan extract.

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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