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Ginataang

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Pinas Sarap: Your Spicy Treat Ginataang Manok

Pinas Sarap: Your Spicy Treat Ginataang Manok

In most places the terms “chicken curry” and “curry chicken” are interchangeable. However, in some countries there is a considered difference between the two terms, even though both dishes include curry and chicken. While different version renders its distinct taste and presentation, the underlying flavors of chicken curry are pretty much the same: very spicy, rich, aromatic and highly addictive.

Continue reading (267 words , 4 pictures)

Published at 2018-03-22 by Puerto Parrot

Categories : Filipino cooking

Tags: Ginataang, Manok

Ginataang Tilapia

Ginataang Tilapia

I never liked eating fish when I was growing up. But the only reason was because I didn’t like to deal with the fish bones. There were at least half a dozen occasions when a fish bone got stuck in my throat and my mom would ask me to eat a fresh banana to get it out! But when the “technology” of de-boning and filleting fish became more widespread, my whole attitude towards fish changed completely.

Continue reading (303 words , one picture)

Published at 2018-03-14 by Puerto Parrot

Categories : Filipino cooking

Tags: Ginataang, Tilapia

Ginataang Bilo-Bilo (Glutinous Rice Balls in Coconut Milk)

Ginataang Bilo-Bilo (Glutinous Rice Balls in Coconut Milk)

I scooped a generous portion of the bubbly stew of coconut milk and gently ladled it into a small serving bowl. I made sure the round globules of gummy rice balls and strips of fragrant langka (jackfruit) slid into the soupy merienda (afternoon snack) as well. The sweet coconut milk blended well with the fruity flavors of langka and simple heartiness of the rice balls.

Continue reading (778 words , 5 pictures)

Published at 2018-03-14 by Puerto Parrot

Categories : Filipino cooking

Tags: Ginataang

Ginataang Mais

This is my favorite merienda during tapings. Caterers don't seem to run out of this classic Filipino snack. Roasted corn gives my version that extra layer of smokiness. Condensed milk is my pandagdag-tamis [additional sweetener] while the latik [coconut syrup] and toastedpinipig [pounded young rice] toppings give the dish more texture. I like to create that sensation of different textures and flavors in a dish.

Continue reading (202 words , one picture)

Published at 2018-03-13 by Puerto Parrot

Categories : Filipino cooking

Tags: Ginataang