Ginataang Papaya Papaya In Coconut Milk Recipes

GINATAANG PAPAYA (PAPAYA IN COCONUT MILK)

Steps:

• Slice the ends off of the papaya.
• Peel the papaya.
• Cut the papaya in half.
• Remove the seeds using a spoon.
• Divide papaya into 8 slices.
• Using a knife, slice and remove the insides of the papaya.
• Slice the papaya into ¼ inch thickness.
• Sauté onion and garlic with oil.
• Add the papaya. Stir for 3 minutes.
• Add the water.
• Let it simmer for 15 to 20 minutes or until the papaya is tender in medium heat.
• Add the coconut milk and let it simmer for 15-20 minutes.
• Add the malunggay and season with salt and pepper.
• Serve and enjoy.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

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.