Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Ginataang Manok also known as chicken stewed in coconut milk has it’s different kinds of versions but this Filipino signature dish is commonly flavored with ginger and fresh coconut milk. Here in Philippines, a traditional approach requires a native hen that usually grown in the yards, in forests or in mountains because it’s much tastier compared to grocery store chickens and adds more flavor to the dish.

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. This is a very common homemade dish and is usually prepared for lunch or dinner with steamed rice.

This is my version of Ginataang Manok (chicken stewed in coconut milk) Filipino Recipe! Enjoy!

 

Ingredients:

1 pc.  whole chicken, cut into serving sizes

1 can coconut milk (14 oz.)

2 pcs. medium potatoes, peeled, quartered

5 pcs. thai chili peppers, stemmed, chopped

½ pc. green bell pepper, seeded, cored and sliced into strips

½ pc. red bell pepper, seeded, cored and sliced into strips

2 cloves garlic, peeled, minced

1 pc. onion, peeled, sliced thinly

1 tbsp. fish sauce

½ cup water

¼ cup cooking oil

1 tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.

Remove the potatoes from pan and drain, preferably on paper towels.

Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.

Remove excess oil from pan and leave about 2 tablespoons.

Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.

Add fish sauce and cook for 1 to 2 minutes.

Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.

Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.

Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.

Serve while it’s hot.

Share with your family and friends.Enjoy!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Ingredients
Servings: people
Instructions
  1. Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.
  2. Remove the potatoes from pan and drain, preferably on paper towels.
  3. Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.
  4. Remove excess oil from pan and leave about 2 tablespoons.
  5. Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.
  6. Add fish sauce and cook for 1 to 2 minutes.
  7. Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.
  8. Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.
  9. Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.
  10. Serve while it’s hot.
  11. Share with your family and friends.Enjoy!
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Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. 

Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.

 

Ingredients:

2 lb. ox feet, cut into pcs.

2 cups beef broth (from the boiling tripe and ox feet)

2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.

½ (15.5 oz.) can garbanzo beans, drained

1 lb. honeycomb tripe

1/2 cup frozen green peas, thawed

3-5 strips bacon, diced

2 pcs. thai chili peppers, stemmed, minced

¼ cup vinegar

4-6 cups water

1 pc. onion, peeled, quartered

4 cloves garlic, crushed

1 tsp. peppercorns

2 pcs. bay leaves

1 pc. onion, peeled and minced

4 cloves garlic, peeled, minced

½ pc. red bell pepper, seeded, cored, cut into cubes

½ pc. green bell pepper, seeded, cored, cut into cubes

1 cup tomato sauce

1 tbsp. paprika

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

 

Directions:

Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.

Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.

Rinse tripe and ox feet, rinse pot.

Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.

When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.

Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.

In a pot over medium heat, add bacon.

When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.

Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.

Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.

Then add the tomato sauce and 2 cups of the reserved broth.

Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.

Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.

Season with salt and pepper to taste.

Serve while its hot,

Share and Enjoy!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Ingredients
Servings: people
Instructions
  1. Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
  2. Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
  3. In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
  4. Rinse tripe and ox feet, rinse pot.
  5. Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  6. When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
  9. In a pot over medium heat, add bacon.
  10. When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
  11. Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
  12. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
  13. Then add the tomato sauce and 2 cups of the reserved broth.
  14. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
  15. Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  16. Season with salt and pepper to taste.
  17. Serve while its hot,
  18. Share and Enjoy!!!
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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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