A Filipino childhood dessert favorite 🥥🥣 Ginataang bilo bilo is like a Filipino coconut soup with glutinous rice balls, sago, jackfruit (langka), and sometimes bananas 💛💜 A little creature poking out from the edge of the bowl
Halang-halang is a Bisaya spicy coconut chicken recipe that varies by location and even household, in the Visayas.
Some recipes strictly use ginger, others use sili or chilis, to achieve that perfect heat. Native neighborhood chickens are favored in most places, but feel free to work with what is available.
Substitute the chicken with mushrooms, tofu, or another plant-based protein for a healthier and heart-warming pot. Try making your Ginataang kalabasa a spicy veggie halang-halang-inspired soup by adding the tanglad or lemongrass, along with sili and luya or ginger.
Spicy coconut dishes are not only common in the Philippines (like Gising-gising & Bikol express), but with our Southeast Asia neighbors including Thailand’s Tom kha gai - Thai coconut chicken soup made with local spices and cilantro.
Any dish prepared with wonderful coconut milk is referred to as ginataan. It is deliciously creamy and gives the crisp, fresh flavors of the vegetables we already know and love a lovely twist. Particularly in areas like the Bicol region, ginataan is very well-liked. Coconut milk and a lot of spice are two ingredients that Bicolanos adore in their food.
It is crucial that you prepare all of your ingredients before beginning to cook your Ginataang Kalabasa at Sitaw. Slice the string beans, also known as sitaw, into pieces that are approximately 2 inches long. Also cube the kalabasa or squash. Your chopped onions, ginger, and garlic are other items that could also need to be prepared (crushed).
Ingredients
1 1/2 lbs. squash cubed
18 pieces string beans cut in 2-inch pieces
1 piece Knorr Pork cube
3 ounces pork sliced into small pieces, preferably boiled
4 cups coconut milk
1 piece onion chopped
2 thumbs ginger sliced into strips
5 cloves garlic crushed
¼ teaspoon ground black pepper
1 tablespoon cooking oil
Fish sauce to taste
Instrunctions
In a pan, heat the oil. Embrace pork Cook till crisp and golden.
Sauté the ginger, onion, and garlic.
Pour the coconut milk into the pan once the onion has softened. Stir. Boil the liquid while the pan is covered. Once boiling, reduce the heat to medium and let it simmer for an additional five minutes.
Add squash and Knorr Pork Cube. 5 minutes more of cooking is required.
Include string beans. For 5 to 8 minutes, cook.
When necessary, season with fish sauce and freshly ground black pepper.
Onto a serving platter after transfer. accompany with heated rice.
I enjoy cooking and eating. I've got a delicious pescatarian Filipino comfort food with shrimp cooked in coconut milk. The way I make it and the things I use are determined by my mood. I used string beans, kabocha squash, and red bell peppers in this recipe. I wanted to keep things simple and fuss-free, so I went with peeled shrimp. I made it soupier than normal since I like it poured over steaming, sticky Japanese rice.
“I am not a glutton - I am an explorer of food”
― Erma Bombeck
As the days get colder I crave hot pots of Filipino food and rice more and more. Ginataang calabasa with butternut squash, with some sili or chilis hits the spot.