Ginataang Baboy (Pork Bicol Express) Recipe!

Ginataang Baboy (Pork Bicol Express) Recipe!

Ginataang Baboy (Bicol Express) is a very famous signature dish originated in Bicol, Philippines, it has the entire characteristic that I enjoy when it comes to a pork dish, i remember it’s tenderness, creaminess, and spiciness that forever will not be forgotten wherever I go. The secret to a best Pork Bicol Express dish has something to do with the balance of flavors. The spiciness is also a factor but this will depend on the amount of chili pepper that you can tolerate.

Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees for free.

Today I’m gonna give you my version of Ginataang Baboy (Bicol Express) Filipino Recipe! Enjoy!

 

Ingredients:

1/4 kg. pork, thinly sliced

10 pcs. finger chilies, sliced julienned

3 cups coconut milk, fresh or canned

1/2 cup shrimp paste (bagoong)

3 tbsp. ginger, peeled and minced

5 cloves garlic, crushed

1 pc. onion, peeled and thinly sliced

2 tbsp. cooking oil

½ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Pour oil in “preferably NON-STICK pan” over medium heat and sauté the garlic, onion, and ginger for 1-2mins.

Add the sliced pork, and continue cooking for about 5 to 7 minutes or until color turns light brown.

When pork turns golden brown, add the shrimp paste and sliced chillies and stir moderately.

Then pour the coconut milk and let it boil, simmer for about 30 minutes or until the pork is tender.

Add salt and pepper to taste. Let it simmer to reduce the liquid and turns into a thick milky sauce and that’s it!

Serve while it’s hot, share with family and friends, Enjoy!

Ginataang Baboy (Pork Bicol Express) Recipe!
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Ginataang Baboy (Pork Bicol Express) Recipe!
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Ingredients
Servings:
Instructions
  1. Pour oil in “preferably NON-STICK pan” over medium heat and sauté the garlic, onion, and ginger for 1-2mins.
  2. Add the sliced pork, and continue cooking for about 5 to 7 minutes or until color turns light brown.
  3. When pork turns golden brown, add the shrimp paste and sliced chillies and stir moderately.
  4. Then pour the coconut milk and let it boil, simmer for about 30 minutes or until the pork is tender.
  5. Add salt and pepper to taste. Let it simmer to reduce the liquid and turns into a thick milky sauce and that’s it!
  6. Serve while it’s hot, share with family and friends, Enjoy!
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Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig

Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver.  It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.

This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.

It originated from the culinary capital of the Philippines. Pampanga.  Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds)Buko Pie – Filipino Coconut PieCascaron – Bitsu-Bitsu (Dough Balls) RecipeKamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe and Suman Malagkit  (Sticky Rice Roll in Banana Leaves) Recipe!

This is my  version of Sizzling Pork Sisig. Enjoy!!!

 

Ingredients:

1 lb. pig ears

¼ lb chicken liver

1½ lb pork belly

3 tbsp. mayonnaise (optional)

3 tbsp chili flakes

1 large onion, minced

1 pack chicharon (pork cracklings) chopped, minced (optional)

3 tbsp. soy sauce

2-4 pc. lemon (calamansi) optional

½ cup butter or margarine

1 knob ginger, minced

½ tsp. garlic powder

3 cloves garlic (chopped)

6 cups water

¼ tsp. ground black pepper

1 spoonful spring onions (chopped) optional

1 pc. egg (optional)

1 tsp. salt or more, or less salt to taste

 

Directions:

Boil water in a pot, add chopped garlic, salt and pepper.

Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.

Remove the pig’s ears and pork belly from the pot and drain excess water.

Grill the boiled pig ears and pork belly until done.

Chop the pig ears and pork belly into fine pieces.

In a hot pan over medium heat add the butter or margarine then sautée onions and ginger.

Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.

Add the chopped pig ears and pork belly and cook for 10 to 12 mins.

Add the soy sauce, garlic powder, and chili. Then stir well.

Add salt and pepper to taste.

Then add the mayonnaise and stir well.

Transfer to a sizzling plate or you can use serving plates.

Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.

Serve hot,

Share and Enjoy!!!

Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Boil water in a pot, add chopped garlic, salt and pepper.
  2. Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.
  3. Remove the pig’s ears and pork belly from the pot and drain excess water.
  4. Grill the boiled pig ears and pork belly until done.
  5. Chop the pig ears and pork belly into fine pcs.
  6. In a hot pan over medium heat add the butter or margarine then sauté onions and ginger.
  7. Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.
  8. Add the chopped pig ears and pork belly and cook for 10 to 12 mins.
  9. Add the soy sauce, garlic powder, and chili. Then stir well.
  10. Add salt and pepper to taste.
  11. Then add the mayonnaise and stir well.
  12. Transfer to a sizzling plate or you can use serving plates.
  13. Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.
  14. Serve hot.
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Shrimp Cooked in Coconut Milk – Ginataang Hipon Recipe!!!

Shrimp Cooked in Coconut Milk – Ginataang Hipon Recipe!!!

 Shrimp Cooked in Coconut Milk

Coconut milk is the liquid that comes from grated coconut milk. Coconut milk has a unique rich taste and is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes.  It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.

When making Shrimp Cooked in Coconut Milk choose the freshest and biggest shrimp you can find.  Make sure you don’t burn the ginger and garlic and the shrimp is not overcooked. Timing is everything!  It’s very important to cook the coconut milk until a little oil comes out to get the nice flavor that blends perfectly with the flavors of ginger and garlic.   The green beans and the chilies should be cooked just right.

Today I will share with you my version of this yummy dish, Shrimp Cooked in Coconut Milk.   If you like this one you’ll love my version of Ginataang Alimasag (Crab Cooked in Coconut Milk)!


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Ingredients:

2-3 cups coconut milk

2 pcs. long green chili

1 lb shrimp

2 pcs. long red chili or 6-8 pc. Thai chili

1 tbsp. ginger, minced

¼ tbsp. ground black pepper

2 tbsp. fish sauce

2 tbsp. cooking oil

4 gloves garlic, minced

1 medium size onion, chopped

1 small squash

1 bunch Green Beans cut into 3-inch lengths

Salt to taste

Directions:

Heat cooking oil in a pan

Sauté onion, ginger, and garlic

Add salt, ground black pepper, and fish sauce; cook for 30 seconds

Pour-in coconut milk

Let boil in medium heat for about 25 to 30 minutes until it is reduced to half

Add the shrimp and cook for 5 to 7 minutes

Add the green and red chillies and cook for 5 minutes

Serve and Enjoy!

Shrimp Cooked in Coconut Milk
Ginataang Hipon or (Shrimp in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
45 Minutes
Shrimp Cooked in Coconut Milk
Ginataang Hipon or (Shrimp in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: People
Instructions
  1. Heat cooking oil in a pan
  2. Sauté onion, ginger, and garlic
  3. Add salt, ground black pepper, and fish sauce; cook for 30 seconds
  4. Pour-in coconut milk
  5. Let boil in medium heat for about 25 to 30 minutes until it is reduced to half
  6. Add the shrimp and cook for 5 to 7 minutes
  7. Add the green and red chillies and cook for 5 minutes
  8. Add more salt to taste
  9. Serve and Enjoy
Recipe Notes

Timing is everything for this recipe.  Don't burn ginger and garlic, and don't overcook the shrimp.   Be sure you boil the coconut milk until some oil comes out to get the right flavor.

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Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crabs in Coconut Milk)

Coconut milk is the liquid that comes from grated coconut milk. The unique rich taste of coconut milk is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes.  It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.  You can even use it when making ice cream and other recipes requiring milk.  

Cooking seafood in coconut milk is common in Philippines. We have Ginataang Hipon or (shrimp in coconut milk), Sinanglay na Tilapia  (wrapped tilapia  in coconut milk) and many other dishes, but for now I will give you my version of Ginataang Alimasag (crab in coconut milk).   This is one of our family’s all-time favorite dishes.  My uncle, a fisherman always comes home with lots of seafood, specially fish and crabs, so we always cook Ginataang Alimasag.

In the tropical province of Bohol especially in our district we have lots of coconut trees, so we have no problem in getting fresh coconut milk for free, but you can use canned or frozen coconut milk from the Asian markets if you don’t have fresh coconut milk or you just don’t feel like grating and squeezing coconut meat to get the milk.

This is my version of Ginataang Alimasag or Crab in Coconut Milk. You will definitely love it!


Ingredients:

7-8 pcs. blue crabs

1 tbsp. oil

4-5 cloves garlic, minced

1 thumb size ginger

5-6 thai chili peppers

4 cups coconut milk, you can use canned or frozen coconut milk

5-7 cups water for steaming

1 pc. onion chopped

1 tbsp. fish sauce

1 small squash

1 bunch Green Beans cut into 3-inch lengths

1 cup coconut cream (Available in Asian Markets)

1 tbsp. pepper

salt to taste

Directions:

Wash the crabs very well to get rid of dirt and grime.

Arrange crabs belly side down in a steamer basket.  Salt to taste.

Place steamer basket in a pot of water.

Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange.   Remove from heat.

In a wide pan or wok over medium heat  cook garlic, onions and ginger until limp and aromatic.

Add the chili peppers and cook for 35 to 45 seconds.

Add fish sauce and cook for about 1 to 2 minutes.

Add the coconut milk and simmer until reduced.

Add the squash and cook for about 4 to 5 minutes or until half-cooked.

Add the string beans and cook for about 2 to 3 minutes.

Add the steamed crabs and coconut cream.  Stir to combine.

Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.

Add salt and pepper to taste.

Serve and Enjoy!!!

 

Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Wash the crabs very well to get rid of dirt and grime.
  2. Arrange crabs belly side down in a steamer basket. Salt to taste.
  3. Place steamer basket in a pot of water.
  4. Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange. Remove from heat.
  5. In a wide pan or wok over medium heat cook garlic, onions and ginger until limp and aromatic.
  6. Add the chili peppers and cook for 35 to 45 seconds.
  7. Add the fish sauce and cook for about 1 to 2 minutes.
  8. Add the coconut milk and simmer until reduced.
  9. Add the squash and cook for about 4 to 5 minutes or until half-cooked.
  10. Add the string beans and cook for about 2 to 3 minutes.
  11. Add the steamed crabs and coconut cream. Stir to combine.
  12. Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.
  13. Add salt and pepper to taste.
  14. Serve and Enjoy!!!
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Lemon Grass Ginger Iced Tea Recipe!!!

Lemon Grass Ginger Iced Tea Recipe!!!

Lemon Grass Ginger Cold Tea

Lemon Grass, also called fever grass, is an herb with long, thin, leaves that occurs naturally in many Asian countries. This herb is used in various Asian cuisines as a flavoring agent due to its potent flavor.

Lemon Grass is a very good source of  vitamins and minerals including folic acid, magnesium, zinc, copper, vitamins A and C, iron, potassium, phosphorus, calcium and manganese.  It also has minute traces of B vitamins. It has many beneficial medicinal properties including analgesic, anti-inflammatory, antidepressant,  antibacterial, antifungal, astringent,  diuretic, and anti-cancer properties. The leaves, stems and bulb of lemongrass are used in various treatments.

Ginger is among the healthiest and most delicious spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.   Here are some scientifically researched health benefits of ginger..

Ginger contains gingerol a substance with powerful medicinal properties.  It can treat many forms of nausea, especially morning sickness and motion sickness.   Ginger may reduce muscle and joint pain and soreness.  Ginger may drastically lower blood sugars and improve heart disease risk factors.   It can help treat chronic indigestion. Ginger powder may significantly reduce menstrual pain.  Ginger contains a substance that may help prevent cancer.   It may improve brain function and protect against alzheimer’s disease.  The active ingredient in ginger may also help fight infections.

So combining the nutrients of Lemon Grass with Ginger’s health benefits in a daily glass of Lemon Grass Ginger Ice Tea may help make diseases go away.  This is also perfect for summer, this blissful blend of ginger, lemongrass, and green tea refreshes and invigorates.  I made my own version and everyone loves it, im sure you will love it too.


 

Ingredients:
10 individual bags green tea or 3 heaping tablespoons loose green tea

1/3 cup sugar or 1/4 cup agave nectar, or sugar substitute to taste – just add to taste after it’s chilled

8 cups water

1 stalk lemongrass

1 piece of ginger, about the size of two thumbs or one freakishly large thumb

2 – 4 tbsp. lime juice

 

Directions:

Lemon Grass Ginger Cold Tea

Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times.

Peel ginger and cut into thin slices.

In a large saucepan over high heat, bring the water, lemongrass and ginger to a boil.

 

Lemon Grass Ginger Cold TeaRemove saucepan from the heat, and add the green tea (if you’re adding the loose tea, put it in something so you can  get it out right after it’s steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it’s the right color/flavor for your tastes.

Remove the tea bags/leaves, then let sit for about 30 minutes.

Lemon Grass Ginger Cold Tea

 

Then add the lime juice or lemon juice for a unique blend of taste.

Pour the tea through a fine-mesh sieve into a pitcher.

Refrigerate until cool – about a couple of hours

 

Serve and Enjoy!!!!

Lemon Grass
Lemon Grass Ginger Cold Tea Recipe!!!
Print Recipe
You can add 3 tbsp. of Rum if you want, it can add a unique taste for your cold tea.
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Lemon Grass
Lemon Grass Ginger Cold Tea Recipe!!!
Print Recipe
You can add 3 tbsp. of Rum if you want, it can add a unique taste for your cold tea.
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Ingredients
  • 10 individual bags green tea or 3 heaping tablespoons loose green tea
  • 1/3 cup Sugar or 1/4 cup agave nectar, or sugar substitute to taste – just add to taste after it’s chilled
  • 8 cups Water
  • 1 stalk lemongrass
  • 1 pc. ginger about the size of two thumbs or one freakishly large thumb
  • 2 – 4 tbsp. lime juice
Servings: Glasses
Instructions
  1. Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times.
  2. Peel ginger and cut into thin slices.
  3. In a large saucepan over high heat, bring the water, lemongrass and ginger to a boil.
  4. Remove saucepan from the heat, and add the green tea (if you’re adding the loose tea, put it in something so you can get it out right after it’s steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it’s the right color/flavor for your tastes.
  5. Remove the tea bags/leaves, then let sit for about 30 minutes.
  6. Then add the lime juice or lemon juice for a unique blend of taste.
  7. Pour the tea through a fine-mesh sieve into a pitcher.
  8. Refrigerate until cool – about a couple of hours
  9. You can serve your tea over ice for a refreshing drink.
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