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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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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Ginataang Gulay  (Vegetable Simmered in Coconut Milk) Filipino Recipe!

Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!

Ginataang Gulay is a stew like dish usually prepared with different kinds of vegetables like green beans , okra, squash, ampalaya, eggplant and sitaw. A little slices of meat and seafood are also added to add more taste and flavor. This is very simple yet a mouth watering meal of the day.

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 with steamed rice.

This is my version of Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe! Enjoy!

 

Ingredients:

½ pc. medium calabasa (pumpkin or squash) peeled, seeded, cut into 1-inch cubes

8 oz. fresh or frozen young green jackfruit, thawed and cut into 1-inch pieces

2 pcs. medium eggplant, ends trimmed and cut into 1-inch thickness

8 to 10 pcs. green beans, ends trimmed, cut into halves

1 can (19 oz.) kakang gata (coconut cream)

½ lb. pork belly, cut into 1-inch strips

½ lb. medium shrimp, peeled and deveined

1 tbsp. shrimp paste, sauteed

2 cloves garlic, peeled and minced

1 pc. onion, peeled and chopped

1 tbsp. cooking oil

1 cup water

1 tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Heat oil in a wide pan over medium heat.

Then add the onions and garlic and cook until limp.

Add the pork,  stir occasionally and cook until lightly browned.

Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.

Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.

Add the jackfruit and cook for about 3 to 5 minutes.

Add the calabasa and cook till tender but firm.

Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.

Season with salt and pepper to taste.

Serve while it’s hot,

Share with family and friends and Enjoy!

Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Ingredients
Servings: people
Instructions
  1. Heat oil in a wide pan over medium heat.
  2. Then add the onions and garlic and cook until limp.
  3. Add the pork, stir occasionally and cook until lightly browned.
  4. Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.
  5. Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.
  6. Add the jackfruit and cook for about 3 to 5 minutes.
  7. Add the calabasa and cook till tender but firm.
  8. Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.
  9. Season with salt and pepper to taste.
  10. Serve while it’s hot,
  11. Share with family and friends and Enjoy!
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Filipino Style Spaghetti

Filipino Style Spaghetti

Unlike any other spaghetti recipe Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids, famous for every events, parties and celebrations in Philippines. It is very simple recipe and you don’t have to be an expert to prepare and cook this Filipino Style dish.

As I told you, this is a very simple dish, so I decided to share to you my own version of Filipino Style Spaghetti with a twist. I’m sure your kids love this. Enjoy!!

 

Ingredients:

1 lb. uncooked spaghetti

1 lb. ground beef

3-4 pcs. Filipino hotdogs, sliced diagonally

1 pc. bell pepper, seeded, cored and chopped

1 pc. medium onion, peeled, diced

3 cloves garlic, peeled, minced

½-1 cup quick-melt cheese, shredded

1 cup beef broth

1 cup banana ketchup

2 cups tomato sauce

1/2 cup tomato paste

1 tsp. sugar

1 tbsp. cooking oil

¼ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.

Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.

In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.

Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.

Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.

In the last 10 minutes of cooking, add browned hot dogs.

Season with salt and pepper to taste and top your shredded cheese.

Serve with your family and friends,

Share and Enjoy!!!

Filipino Style Spaghetti
Print Recipe
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Filipino Style Spaghetti
Print Recipe
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Ingredients
Servings: people
Instructions
  1. Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.
  2. Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.
  3. In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.
  4. Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.
  5. Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.
  6. In the last 10 minutes of cooking, add browned hot dogs.
  7. Season with salt and pepper to taste and top your shredded cheese.
  8. Serve with your family and friends,
  9. Share and Enjoy!!!
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Chicken Pastel  Filipino Recipe!!!

Chicken Pastel Filipino Recipe!!!

Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.

As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.

This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!

 

Ingredients:

1 whole medium size chicken, cut into serving pieces

½ cup potatoes, cubed

1 cup vienna sausage, sliced

1 pc. chorizo de bilbao, sliced

2 pcs. hard-boiled eggs, sliced

4 cups red pepper, cut into strips

1 tsp. soy sauce

½ cup green piece

1 tbsp. calamansi juice

3 tbsp. cooking oil

1 tbsp. garlic, minced

2 tbsp. onion, chops

1 pc. bay leaf

4 cups water chestnuts

1 cup water

1-1/2 tsp. salt

4 tsp. pepper

 

Directions:

In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.

In a pan over medium heat, heat oil then sauté the garlic and onions.

Add the chicken and cook until slightly brown.

Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.

Add water, potatoes and carrots then simmer until chicken is tender.

Add water chestnut, vienna sausage, mushroom, green piece and red pepper.

Cook until vegetables are tender.

For the White Sauce:

Make white sauce with 2 tbsp butter into pyrex dish.

Final Steps:

Place sliced eggs attractively on top of meat mixture.

Cover with crust and brush top with beaten egg yolk.

Make slits on top to let out steam.

Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.

Serve while it’s hot.

Share and Enjoy!!!

Chicken Pastel Filipino Recipe!!!
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Chicken Pastel Filipino Recipe!!!
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Ingredients
Servings: people
Instructions
  1. In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
  2. In a pan over medium heat, heat oil then sauté the garlic and onions.
  3. Add the chicken and cook until slightly brown.
  4. Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
  5. Add water, potatoes and carrots then simmer until chicken is tender.
  6. Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
  7. Cook until vegetables are tender.
For the White Sauce:
  1. Make white sauce with 2 tbsp butter into pyrex dish.
Final Steps:
  1. Place sliced eggs attractively on top of meat mixture.
  2. Cover with crust and brush top with beaten egg yolk.
  3. Make slits on top to let out steam.
  4. Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
  5. Serve while it’s hot.
  6. Share and Enjoy!!!
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