Ingredients:

1 kilo of tulingan (you can replace this with tuna fish)

1 cup of coconut cream

1 onion sliced

1 ginger grated about 1 tablespoon

3 cloves of garlic pounded

zeste of one lime or dayap

3 pieces of eggplant cut in serving portion

1 cup of string beans cut in about 5 inches long

2 tablespoons of patis (fish sauce)

2 siling haba (long green chili)

some cooking oil

1/4 cup of water

Procedure:

Start by bleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sauteing the ginger , garlic and onion with some hot oil. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.

Related posts:

1. Tilapia in Coconut Milk (Ginataang Tilapia)
2. Ginataang Kalabasa
3. Laing

When my mom cooks Ginataang Kalabasa I swear I eat with my hands. This is a healthy and truly delicious vegetable dish, we’ll never get tired of eating.

Ingredients:

1 cup of squash cut in cube

1 bunch of string beans cut about 4 inches long

3 cloves of garlic

1 onion sliced

3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish flavor about 1 tbsp)

1 pack of coconut milk (about one cup)

about 12 pcs of prawns

about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish

siling labuyo (optional) it depends if you want it spicy or not

salt and pepper

Procedure:

Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes out add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pour the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you can turn off the fire. Best served with hot rice . Kain na!

Related posts:

1. Pinakbet
2. Ginataang Tulingan
3. Laing

I think this is the all time vegetable dish among Filipinos.  Each region have their own version of this delicious mixture of different fresh vegetables.  Since I grew up and raised in Tagalog region I’m sharing the version my palates have grown up with.

Pinakbet

1/4 kilo of pork belly cut in cube

1/4 kilo of shrimps shells removed and deveined

3 cloves of crushed garlic

1 onion

2 big tomatoes cut in cubes

1 big bunch of kangkong (you can replace this with spinach)

1 cup of squash (cut in cubes)

5 to 6 okra

3 egg plant cut in cubes (depend on size)

1 cup of string beans (sitao)

half a cup of bagoong alamang (shrimp paste)

3 tbsp of cooking oil

half a cup of water

Procedure:

Start by putting the pork in a casserole with half a cup of water.  Cover it and let it boil until the pork becomes tender.  Pour the pork broth in a bowl and reserve for later.  Put back the pork and add the cooking oil.  Fry the pork until it becomes golden brown and crispy.  Once they are golden brown take them off but leave the oil on the pan.  This pork oil will give flavor to your dish.  Next, put the garlic , followed by onion and tomato.  Add the shrimps and the bagoong pour the pork broth and let it boil.  Then add all the vegetables starting from the longest one to cook (string beans, egg plant and okra).  Put on the last the squash and kangkong.  Simmer over low fire for about fifteen to twenty minutes.  Serve it with fried pork on the top.

Related posts:

1. Ginataang Kalabasa
2. Pork Sinigang
3. Ginisang Munggo