The theme for this month's Kulinarya Cooking Club is Ginataan, or Filipino Coconut Cream/Milk -based dishes. One thing about the Philippines is the abundance of coconut trees...I mean you look everywhere and you're bound to see one at least. Some call it the tree of life here because of its many uses and one of those is when the flesh of the mature coconut is grated and boiling water is poured on it and after that, the pulp is squeezed to produce coconut cream (first pressing) and coconut milk (the next presssing). But I have a confession to make, even if I live a few minutes from the wet market I didn't buy grated coconut, I went to the supermarket and bought the ready-to-use packet. But the end product still tasted the same, although it's not as creamy as I want it to be.
For my recipe, I chose to make Ginataang Isda. Usually when this is cooked here at home, we use tilapia but I made mine with sole fillet.
Ginataang IsdaLauric Oil (also from coconut)
Sole fillet
Onions, minced
Garlic, minced
Dried Pepper, sliced
Coconut Cream 65 ml
Patis (fish sauce), to taste
Preheat pan with about 2 tablespoons of oil, saute garlic and onion. Add the pepers and cook until fragrant. Add in the coconut cream, lower the fire, add about 1/2 cup of water. Add the fillets and cook for 5 minutes. Gently turn the fish over and season with fish sauce, cook for another 3 minutes. Serve hot, and enjoy :)
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
The current members are:
Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Tressa Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/
Malaka - http://thegrandinternational.com.
Mimi - http://lapinchecocinera.blogspot.com
Erika - http://ivoryhut.com/
Kat - http://twitter.com/alanokat
10 comments:
Just got home from work and i see this, naka-kagutom! I'll be blogging mine tonight. This does look good and i do like dishes w/ coconut.
your version of ginataan looks "immaculately" white hahah... I love how you were able to stay close to the color of the gata. so pure and white.
i love anything with coconut and Im sure Im going to love this dish too!
cheers!
malou
Your post takes me back to my Lola's house! Your recipe is perfect for a light and flavorful dish.
Great recipe. I have never heard of this kind. I can't wait to try this. I love sole.
I can imagine the taste and texture, very delicate and delicious, I tell you! Seafood and coconut milk/cream always hit the target:)
just like Pia, seeing your ginataang isda made me crave for it...sarap nyan, especially with lots of hot rice! :)
we usually cook ginataang tilapia...this looks good!
The Peach Kitchen
peach and things
blowing peachkisses
Your ginataan looks so creamy and yummy. I've never had ginataang isda before but I would love to try this.
hi chef! cooked this for dinner tonight. sarap! :) in fairness, kinaya ko tong recipe mo kasi madali lang.
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