Ginataan Recipes

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GINATAAN



Ginataan image

Make and share this Ginataan recipe from Food.com.

Provided by PaNdAcUtEs

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups water
1 1/2 cups coconut milk
1/2 cup sugar
1 cup diced sweet potato
1 cup diced plantain (filippino banana)
3 tablespoons water
1 cup of sweet rice powder
1/4 cup tapioca
1 cup of jack fruit (optional)

Steps:

  • In a large pot, bring the 4cups of water and coconut milk to boil.
  • Add 1/4 cup of sugar and simmer.
  • Then add sweet potatoes and plantains and simmer until half done.
  • Add 3 tbs water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the simmering mix.
  • Add the cooked tapioca, sugar and langka. Stir and cook for 5 minutes.
  • Serve hot or cold.

Nutrition Facts : Calories 167.1, Fat 7.9, SaturatedFat 7, Sodium 32.1, Carbohydrate 24.5, Fiber 1.8, Sugar 15.6, Protein 1.6

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)



Ginataang Manok (Chicken Cooked in Coconut Milk) image

This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.

Provided by daplo

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h15m

Yield 6

Number Of Ingredients 6

3 tablespoons canola oil
½ cup sliced fresh ginger
1 (5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
  • Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Nutrition Facts : Calories 709 calories, Carbohydrate 7 g, Cholesterol 102.6 mg, Fat 59.7 g, Fiber 3 g, Protein 39.4 g, SaturatedFat 31.9 g, Sodium 147.8 mg, Sugar 0.4 g

GINATAAN (SWEET POTATOES IN COCONUT MILK)



Ginataan (Sweet Potatoes in Coconut Milk) image

Every Filipino I know loves Ginataan...a hot dessert of sweet potato and yam in sweetened coconut milk. We also add sliced Filipino Saba banana and little Mochiko balls (bilo bilo). Saba is a cooking banana similar to Plaintain, and can be found at Asian markets. Leave out the Saba if you can't locate it; do not use regular banana as it gets too mushy when cooked. Ginataan is Filipino comfort food at its finest!

Provided by May M

Categories     Dessert

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

1 1/2 lbs sweet potatoes (buy a mix of yellow-flesh sweet potatoes and orange-flesh "yams")
1 saba banana, sliced bite-sized (buy at Asian market)
2 cups water
1/3 cup mochiko sweet rice flour
2 tablespoons water (or as needed)
14 ounces coconut milk (do not use Cream of Coconut) or 14 ounces light coconut milk (do not use Cream of Coconut)
1/2 cup sugar

Steps:

  • Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
  • Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
  • While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
  • When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
  • When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
  • Store leftovers in fridge; reheat before serving.

Nutrition Facts : Calories 413.2, Fat 15, SaturatedFat 13.1, Sodium 118.6, Carbohydrate 68.1, Fiber 6.8, Sugar 33.7, Protein 5.2

More about "ginataan recipes"

15 BEST FILIPINO GINATAAN RECIPES | PANLASANG PINOY …
15-best-filipino-ginataan-recipes-panlasang-pinoy image

From panlasangpinoyrecipes.com
Estimated Reading Time 8 mins
  • Ginataang Bilo-bilo. This gooey, milky, coconut-y dessert that’s usually served for miryendas by our lolas just screams Pinoy. Sticky glutinous rice balls, strips of jack fruits, and slices of bananas are all mixed in the syrupy condensed coconut milk.
  • Ginataang Tulingan. Tulingang or the skipjack tuna is a delicious fish to cook in and of itself but becomes even more flavorful and delicious when paired with a coconut-based sauce.
  • Ginataang Adobo. Also known as adobo sa gata, adobo is probably the most popular Filipino fish worldwide and is considered by many Filipinos as the country’s unofficial national dish.
  • Ginataang Mais. Ginataang mais is a popular Filipino dish that can be served both hot or cold and can be eaten as a snack or as a dessert. It’s made from sweet kernel corn, jack fruit, malagkit or glutinous rice, and granulated sugar all mixed in creamy coconut milk.
  • Ginataang Halo-halo. Ginataang halo-halo takes on a hot twist to the classic cold halo-halo that’s served with ice cream and a concoction of different ingredients.
  • Ginataang Manok. Ginataang Manok or chicken has this light creamy chicken flavor that Filipinos just can’t get enough of. It’s a creamy chicken soup made from coconut milk with the chicken as its protein and with a variety of added vegetables sliced into cubes such as carrots, green papaya, and potatoes.
  • Laing. Laing originated from the Bicol Region. The recipe has its main ingredients of taro or gabi reduce in coconut milk and added with shrimp paste and chili.
  • Ginataang Isda. Ginataang isda is simply fish stewed in coconut milk and mixed with leafy vegetables. In ginataang isda, any species of fish and cuts of fish that are available can be used as long as it’s stewed in coconut milk, like the already mentioned ginataang tulingan above.
  • Ginataang Kuhol. The ginataang kuhol’s main ingredient is the kuhol or snail, the golden apple snail to be specific. It’s a rare delicacy in the Philippines that not many Filipino are familiar with but once you’ve eaten these snails stewed in coconut milk, you’ll keep on wanting more.
  • Ginatanaang Langka. You’ve already encountered langka or jackfruit in the earlier recipes above used as a side ingredient but the great thing about coconut milk is that it can make any ingredient the main star.
See details


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Web 2017-09-06 How to make Filipino Ginataan. In a small pot over medium heat, add sago and 2 cups water. Bring to a boil then simmer, stirring …
From yummy.ph
  • In a small pot over medium heat, add sago and 2 cups water. Bring to a boil then simmer, stirring regularly to avoid scorching sago. Once tender, set aside.
  • Meanwhile, make bilobilo: In a medium bowl, dissolve sugar in remaining water. Add rice flour and form mixture into a dough. Divide mixture between two bowls. Color and flavor one bowl with ube flavoring, leaving the other plain. Gently knead colored dough until color is uniform. Set aside.
  • In a medium pot over medium heat, mix water and sugar. Add camote and saba. Bring to a boil then lower heat to a simmer. Roll small pieces of bilo-bilo dough, and drop in the simmering liquid. Repeat process with remaining dough.
  • Pour in coconut cream and bring to a gentle simmer. Strain sago from cooking liquid, and add to the pot. Stir in jackfruit. Cook until heated through. Serve warm. Recipe originally published in the April 2017 issue of Good Housekeeping Philippines.
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Web 2020-08-06 In a country where Bicol express, ginataang tulingan, ginataang tilapia, laing, and adobo sa gata are well-loved, check out these 10 easy ginataan dishes from Masbate you wish you had heard of before!
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Web 2022-11-29 Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, occasionally stirring for about 8 to 10 minutes or until rice and mung …
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