Ginataang Dilis with taro leaves (Anchovies in Coconut Milk)

Ginataang Dilis with taro leaves (Anchovies in Coconut Milk)

Ginataang Dilis with taro leaves
Ginataang Dilis with taro leaves (Anchovies in Coconut Milk)
Ingredients
½ kilo fresh small anchovies (dilis)
1½ cups grated young coconut
1 medium sized onion, minced
1/2 tsp. MSG or vetsin (optional)
3 cloves minced garlic
1 Tbsp. ginger, minced
3 to 4 green finger chili pepper (siling haba)
2 Tbsp. salt
5 to 6 large wilted taro root leaves or gabi leaves
1 cup thick coconut milk (1st extract)
1 cup thin coconut milk (2nd extract)

Instructions
*How to cook Ginataang Dilis with taro leaves
*Cut off dilis head. Wash and drain.
Combine dilis, grated young coconut, onion, garlic, ginger and *green pepper (mince or slice pepper if you want it a hot and spicy dish).
*Season with salt and MSG.( optional )
Wrap 2-3 tablespoons mixture in taro leaves. Form into squares or rectangles.
Tie with a string.
*Arrange wrapped mixture in a pan, pour in thin coconut milk.
*Cover and let boil for a while then lower heat and simmer until cream is reduced into half.
*Add the thick coconut milk. Simmer again until thickens and oil comes out.
Then, it is ready to serve with rice.

Health benefits of Taro

Taro or dasheen corms possess more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose and amylopectin. Nonetheless, the roots are very low in fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam, cassava, potato, plantain, etc.

The corms, however, are free from gluten protein. They carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins.

Taro is one of the finest sources dietary fibers; 100 g flesh provides 4.1 g or 11% of daily-requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.

Yellow-fleshed roots and young, tender leaves have significant levels of phenolic flavonoid pigment antioxidants such as ß-carotenes, and cryptoxanthin along with vitamin A. 100 g fresh taro leaves provide 4825 IU or 161% of RDA of vitamin A. Altogether, these compounds are required for maintaining healthy mucus membranes, skin and vision. Consumption of natural foods rich in flavonoids helps protect from lung and oral cavity cancers.

It also contains good levels of some of the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, riboflavin, pantothenic acid, and thiamin.

Further, the corms provide healthy amounts of some of important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has very good amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.


Ginataang Tanigue or Mackerel in Coconut Milk

Ginataang Tanigue or Mackerel in Coconut Milk

Ginataang Tanigue or Spanish Mackerel in Coconut Milk

Ginataang Tanigue or Spanish Mackerel in Coconut Milk

Ingredients:

  • One kilo Tanigue chopped diagonally
  • 1 knob ginger
  • 5 pcs. garlic cloves
  • 1 white onion
  • 3-5 pieces red chili
  • 3 pcs. chili fingers
  • 1 cup vinegar
  • 1 cup water
  • 1 stalk lemongrass
  • 3 stalks native chili leaves
  • fresh banana leaves
  • 2 cups coconut cream squeezed from 2 pcs. coconut
  • salt and pepper
  • fish sauce
  • the banana leaf adds aroma and flavor.

Procedure:

  1. Sprinkle salt and pepper on each fish.
  2. Wrap each fish in banana leaf.
  3. Pour equal amount of water and vinegar. Place tied lemongrass, ginger, onion, garlic in the bottom and make a paksiw/vinegar stew.
  4. Pour in coconut cream and lower the heat.
  5. Add the chilies, native chili leaves and fish sauce to taste.
  6. serve with hot rice.

 

The Health Benefits of Coconut Milk
Ginataang Tanigue or Mackerel in Coconut Milk
Vitamins and Minerals
Vitamins C, E and many B vitamins are abundant in coconut milk. Vitamins C and E help to boost the immune system, and B vitamins are responsible for providing energy to the cells. Coconut milk is also rich in magnesium, potassium, phosphorous and iron. Magnesium is responsible for many biochemical functions in the body, including regulating the heart’s rhythm and supporting the function of nerve cells. Potassium maintains the tissues of the heart, kidneys, brain and muscles. Phosphorus keeps teeth and bones strong, and iron creates red blood cells and carries oxygen throughout your body. Add coconut milk to your cereal and baked goods, or drink a glass or two each day to receive these benefits.
Antioxidants
“Ceylon Medical Journal” notes that coconut milk is rich in antioxidants, which prevents free radical damage. Free radicals are associated with the development of many diseases, including cancer, cardiovascular disease, Alzheimer’s disease and age-related dementia. Antioxidants can help reverse previous damage and delay the aging process. Drink a glass of coconut milk while eating other antioxidant-rich foods, such as pecans, raisins and cranberries. Energy-producing snacks that are rich in antioxidants will boost your immunity while rebuilding the damaged cells in your body.
Lauric Acid


Sinugno or Grilled Tilapia in Coconut Milk Recipe

Sinugno or Grilled Tilapia in Coconut Milk

Sinugno or Grilled Tilapia in Coconut Milk

Ingredients:

  •  2 whole tilapia fish
  • 1 inch ginger, crushed then chopped
  • 2 cups coconut cream
  • 1 tbsp chili flakes
  • mustard leaves (mustasa)
  • salt to taste

Procedure:

  1. Salt the tilapia fish then grill. When done, put in a pan.
  2. Add the ginger on top of the fish. Pour coconut cream and sprinkle with chili flakes.
  3. Bring to a boil and simmer until the sauce has reduced to half. Season with salt.
  4. Add the mustard leaves then simmer until the leaves are cooked. This is now ready to serve.

Chicken Bicol Express Recipe

Chicken Bicol Express Recipe

Chicken Bicol Express

 

Cooking Time: 30-40 minutes
Servings : 4

Ingredients:

  • 3/4 kilo chicken fillet, cut into serving pieces
  • 1/2 green peppers (siling pangsigang) or baguio beans, cut diagonally
  • 3 cups coconut milk
  • 1 tablespoon sauteed shrimp paste(bagoong alamang)
  • 3 cloves garlic; minced
  • 1 small onion; chopped
  • 3 pieces red chili(siling labuyo)
  • 2 tablespoons vegetable oil
  • Fish sauce or salt to taste

Procedure:

Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.

Part 2

1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add chicken then continue sauteing until colors turn to brown.
3. Add the shrimp paste and ground pepper then stir for another minute.
4. Pour coconut milk then bring to a boil until reduced.
5. Add the green peppers and red chili then season with salt according to taste.
6. Remove from heat then serve with steamed rice. Enjoy!


Thai-Style Chicken Recipe

Thai-Style Chicken

Servings: 4

Ingredients:

  • 1 1/2 teaspoons vegetable oil
  • 1 medium onion, cut into 1/4-inch wedges
  • 3/4 cup light coconut milk
  • 1/2 teaspoon red curry paste
  • 1/8 teaspoon black pepper
  • 1 pound chicken breast tenders
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped

Procedure:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer.
  2. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

Pork Dinuguan Recipe

Pork Dinuguan Recipe

Pork Dinuguan Recipe

Ingredients:

  • 1/3 cup oil
  • 1 kilo pork cut into small cubes (I use 1/2 pork belly and 1/2 kasim or pork shoulder)
  • 1/4 cup ginger, chopped
  • 1/4 cup garlic, chopped
  • 1/2 cup onion, chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoon iodized salt
  • 2 1/2 tablespoon patis (fish sauce)
  • 3/4 cup Datu Puti vinegar
  • 4 cups pork blood,
  • 1/2 teaspoon MSG ( optional)
  • 2-3 teaspoon original sinigang sa sampalok powder
  • 1 teaspoon sugar (optional)
  • 3-4 stalks tanglad (lemon grass)
  • 3-4 pcs. long green peppers
  • 3 cups of pure coconut milk

Procedure:

  1. In a regular bowl,mix together pork blood and coconut milk and a little bit of vinegar. set a side for a while.
  2. In a pot,add a small amount of cooking oil Heat oil. Sauté ginger, garlic and onion
  3. Add pork and sauté for 5 minutes
  4. Add pepper, salt, patis and tanglad, cover and cook 5 minutes
  5. Add water cover and simmer until pork is tender
  6. Over medium heat, add vinegar and allow to boil uncovered without mixing… cook 5 minutes
  7. Cover and simmer over low heat. 10 minutes
  8. Serve with puto or steamed rice.

Bicol Ginataang Laing Recipe

Laing in  Bicol’s  is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. The dish is also very affordable and it can be seen in almost any carenderia (restaurant) in the region.

Bicol Ginataang Laing

Ingredients:

  • 25 pieces gabi (taro) leaves, dried and shredded
  • 1/2 kilo pork, diced
  • 1/4 cup shrimp bagoong
  • 5 cloves garlic, minced
  • red onions, chopped
  • 2 tablespoons ginger, minced
  • 1 cup coconut cream (katang gata)
  • 2 cups coconut milk (gata)
  • 1/2 teaspoon vetsin or monosodium glutamate (MSG) (optional)
  • 2 tablespoons of oil
  • 1 teaspoon salt


Procedure:

  1. In a casserole, saute’ garlic, ginger and onions then add the pork.
  2. Mix in the gabi leaves.
  3. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
  4. Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
  5. Add the coconut cream and continue to simmer until oil comes out of the cream.
  6. Serve hot with plain white rice.
  7. Serve hot with rice

Cooking Tip: Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this dish.