Ginataang Galunggong Recipes

HOW TO COOK GINATAANG GALUNGGONG (SCAD FISH IN COCONUT MILK)

How to Cook Ginataang Galunggong (Scad Fish in Coconut Milk) image

This recipe is scad fish or galunggong cooked in vinegar and coconut milk.

Provided by Manny

Time 20m

Number Of Ingredients 8

Ingredients

1/2 kilo fresh galunggong (medium sized)
1/2 cup vinegar
1/4 cup water
2 native green pepper (long)
1 tbsp. salt
1 tbsp. vetsin or MSG
1 tbsp. ginger (minced)
1 and 1/2 cup coconut cream (thick)

Steps:

Clean galunggong, arrange in a shallow pan.
Add salt, vinegar, water, pepper, ginger and vetsin.
Boil, do not stir. Cook for 5 minutes. Add coconut cream.
Stir gently so the cream would not curdle.
When it boils, cover and lower heat.
Cook for 10 minutes and until sauce thickens.

Nutrition Facts : Calories 167 kcal, ServingSize 1 serving

GINATAANG GALUNGGONG: FISH WITH COCONUT CREAM

Ginataang Galunggong: fish with coconut cream image

Like most recipes involving the use of coconut milk or ginataan, Ginataang Galunggong is a one-pot affair, making it a favorite for anyone who wants to eat a scrumptious meal without necessarily waiting for hours for the dish to get cooked.

Provided by Joost Nusselder

Categories Main Course

Time 30m

Number Of Ingredients 8

Ingredients

½ kg fresh galunggong (medium sized)
½ cup vinegar
¼ cup water
2 native green pepper (long)
1 tbsp salt
1 tbsp vetsin or MSG
1 tbsp ginger (minced)
1½ cup coconut cream (thick (gata))

Steps:

Clean the Galunggong, arrange in a shallow pan.
Add salt, vinegar, water, pepper, ginger and vetsin.
Boil, do not stir. Cook for 5 minutes. Add coconut cream.
Stir gently so the cream would not curdle.
When it boils, cover and lower heat.
Cook for 10 to 20 minutes and until sauce thickens.

Nutrition Facts : Calories 336 kcal, ServingSize 1 serving

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

Ingredients

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

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