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!
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.
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.
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 pcs.
In a hot pan over medium heat add the butter or margarine then sauté 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.
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.
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
Add more salt to taste
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.
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!!!
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
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:
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.
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.
Remove the tea bags/leaves, then let sit for about 30 minutes.
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 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.
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.
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.
Remove the tea bags/leaves, then let sit for about 30 minutes.
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
You can serve your tea over ice for a refreshing drink.
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.
