GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)
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
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
FILIPINO CORNED BEEF AND CABBAGE
My dad use to make this all the time, growing up. I forgot how good it was until St. Patrick's day came around and everyone started talking about corned beef and cabbage. So here is the recipe, similar to the way he made it - quick and easy with canned corned beef.
Provided by Shela F Diehr
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
- Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
- Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 9.4 g, Cholesterol 113 mg, Fat 29.3 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 15.1 g, Sodium 1012.2 mg, Sugar 4.8 g
THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
COCONUT-BRAISED BEEF
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
- Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
- Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
- Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 40 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 25 grams, Sodium 737 milligrams, Sugar 1 gram, TransFat 0 grams
FILIPINO BEEF ADOBO WITH COCONUT MILK
This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken.
Provided by Engrossed
Categories Stew
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
- Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
- Bring mixture to a boil then simmer about an hour or until the meat is tender.
- Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
- Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
- Good served with rice.
Nutrition Facts : Calories 818.6, Fat 64, SaturatedFat 28.5, Cholesterol 156.5, Sodium 2670.4, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 46.6
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