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Ginataan
''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ''ginataan'', but distinct from one another. During the Spanish colonial era, the ''ginataan'' was brought to Mexico through the Manila galleons that docked in Acapulco. Today, it has become naturalized on the Guerrero coast, like the ''zambaripao'' or the ''tuba''. In Spanish it is called ''guinatán''. Terminology ''Ginataan'' usually refers to dishes which are eaten with rice during the major meals of the day. It normally follows the form "''ginataan na/ginataang'' + (whatever it is cooked with)" or "(dish name) + ''sa gatâ''". For example, ''ginataang hipon'' refers to shrimp cooked in coconut milk, ''ginataang gulay'' to an assortment of vegetables cooked in coconut m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Kalabasa At Hipon (shrimp, Calabaza, Green Beans, And Eggplant In Coconut Milk) - Philippines
''Ginataang kalabasa'', also known as ''kalabasa sa gata'', is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either ''bagoong'' (fermented fish or shrimp) or '' patis'' (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ''ginataan''. Names ''Ginataang kalabasa'' is found throughout the Philippines and is known under a variety of names. It is usually anglicized as "squash in coconut milk." It is also known as ''dinuldog'' in Cebuano, ''kalabasa sa gata'' in Tagalog, ''kabasi ha gata'' in Tausug, ''pinggata a babasal'' in Maguindanao and ''nilatik na kalabasa'' in Hiligaynon. The names can also change depending on the secondary ingredient, like ''ginataang kalabasa at hipon'' when shrimp is added, or ''ginataang kalabasa at sitaw'' when yardlong beans ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Kalabasa
''Ginataang kalabasa'', also known as ''kalabasa sa gata'', is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either ''bagoong'' (fermented fish or shrimp) or '' patis'' (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of '' ginataan''. Names ''Ginataang kalabasa'' is found throughout the Philippines and is known under a variety of names. It is usually anglicized as "squash in coconut milk." It is also known as ''dinuldog'' in Cebuano, ''kalabasa sa gata'' in Tagalog, ''kabasi ha gata'' in Tausug, ''pinggata a babasal'' in Maguindanao and ''nilatik na kalabasa'' in Hiligaynon. The names can also change depending on the secondary ingredient, like ''ginataang kalabasa at hipon'' when shrimp is added, or ''ginataang kalabasa at sitaw'' when yardlong beans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Mais
''Ginataang mais'' is a Filipino sweet corn and rice gruel. It is also known as ''lugaw na mais'' ( Kapampangan: ''lelut mais''). It is a type of dessert '' lugaw'' and ''ginataan''. It is eaten warm in colder months, but can also be eaten cold during summer. ''Ginataang mais'' means "corn in coconut milk" in Filipino. ''Ginataang mais'' is made by boiling glutinous rice (''malagkit'') until almost done. Sweet corn, coconut milk (''gata''), and sugar are then added and the heat lowered shortly before the rice is fully cooked. In some recipes, coconut milk is added after cooking. Evaporated milk can also be used in place of coconut milk. Other ingredients may also be added, like ''latik'' (coconut caramel), '' pinipig'' (pounded young rice kernels), jackfruit, fresh grated coconut, butter, and vanilla. See also * Binaki *Binatog *Ginataang munggo *List of maize dishes * Maíz con hielo *Pozole Pozole (; from nah, pozoll, meaning ''cacahuazintle'', a variety of corn or mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bicol Express
Bicol Express, known natively in Bikol as ''sinilihan'' (), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chili peppers (''siling haba'' in Tagalog'')'' or small chili peppers (''siling labuyo'' in Tagalog), coconut milk/coconut cream (''kakang gata'' in Tagalog), shrimp paste (''bagoong alamang'' in Tagalog) or stockfish, onion, pork, ginger and garlic. The dish was termed by Laguna resident, Cely Kalaw, during a cooking competition in the 1970s in Malate, Manila. The name of the dish was inspired by the Bicol Express railway train (Philippine National Railways) that operated from Tutuban, Manila to Legazpi, Albay (regional center of the Bicol region). The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the Bicol Express dish. As time progressed, variants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lugaw
''Lugaw'', also spelled ''lugao'', is a Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayan regions, savory ''lugaw'' are collectively referred to as ''pospas''. ''Lugaw'' is widely regarded as a comfort food in the Philippines. Description ''Lugaw'' is traditionally made by boiling glutinous rice (Tagalog: ''malagkit''; Visayan: ''pilit''). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in chicken, fish, pork or beef broth. It is regarded as a comforting and easy-to-digest food, typically prepared for breakfast and during cold and rainy weather. It is also commonly served to people who are sick or bedridden, and to very young children and the elderly. ''Lugaw'' is usually eaten hot or warm, since the gruel congeals if left to cool. It can be reheated by adding a l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calabaza
Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, tropical America, and the Philippines. Calabaza is the common name for ''Cucurbita moschata'' in Cuba, Florida, Puerto Rico, and the Philippines (where it is also spelled ''kalabasa''). ''C. moschata'' is also known as ''auyama'' in Colombia, the Dominican Republic and Venezuela; ''ayote'' in Central America; ''zapallo'' in certain countries of South America; and "pumpkin", "squash", or "calabash" in English-speaking islands. Etymology The French term ''calebasse'', and hence the English "calabash", is based on the older Spanish. Cultivars In North America, the Spanish word ''calabaza'' may refer to any of several species of squash of the genus ''Cucurbita''. The term is most commonly used for cultivars of the species '' C. moschata'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binignit
Binignit is a Visayas, Visayan Soup#Dessert, dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of Saba banana, sabá bananas, taro, purple yam, ube, and sweet potato, among other ingredients. It is comparable to various dessert ''ginataan, guinataán'' (coconut milk-based) dishes found in other regions such as ''bilo-bilo''. Among the Visayan people, the dish is traditionally served during Good Friday of Holy Week in the Philippines, Holy Week. Names ''Binignit'' is also called ''giná-tan'' in Bikolano language, Bikolano, ''tabirák'' in Cebuano language#Mindanao, Mindanao Cebuano, ''alpahor'' in Chavacano, ''wit-wit'' in Hiligaynon language, Hiligaynon, ''ginettaán'' in Ilokano language, Ilokano, ''ginat-an'' (or ''ginat-ang lugaw'') in Waray-Waray language, Waray and Hiligaynon language, Hiligaynon/Ilonggo, ''kamlo'' in western Iloilo, ''scramble'' in Tuguegarao City, ''linugaw'' in Bacolod, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laing (food)
''Laing'' ( ), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as ''pinangat''. ''Laing'' is also a type of ''ginataan'' (Filipino dishes cooked in coconut milk), and thus may also be referred to as ''ginataang laing''. ''Laing'' is commonly eaten as a vegetable side to complement meat or fish side dishes known as ''ulam'' in Filipino, which is normally paired with boiled white rice. Names ''Laing'' is the name of the dish in most parts of the Philippines However, in the Bicol region, where it originates from, it is simply called ''pinangat.'' This name can be confused with '' pinangat na isda'', which is a different dish made with fish cooked in a slightly sour broth similar to '' sinigang''. The confusion stems from the original meaning of the verb ''pangat'' in the languages of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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