Growing up in a secluded area, coconut-based dishes were a normal part of my life. I was born and raised surrounded by them! We used every part of the coconut. The soft, inner flesh (Ubod) was perfect for enriching gulay or meat soups. The leaves were used to wrap kakanin, like my favorite ebus, and other sweet rice cakes. We even made candies and snacks from the coconut meat! Of course, coconut milk was a staple in our farm cooking.
To me, food with coconut is simply more delicious – maybe it's just because I'm so used to it. This contest "👩🍳 ASEAN Chef: Coconuts 🥥
👨💻 Week #143 👩💻" has made me excited to share these coconut recipes.
Now I am ready to share some of the food I cooked with coconut.
Alupi: A Creamy Coconut Delight
Alupi is a creamy, coconut-based dessert that's a favorite in the Philippines, especially to those who are living on the farm. I remember my grandmother always making it for special occasions.
Ingredients:
- 3 cups grated cassava (balinghoy, Kamoteng kahoy )
- 1 cup young coconut, shredded and drained
- 1 cup brown sugar
- 1/4 cup gata (coconut cream/milk)
- Banana leaves for wrapping
- Combine the cassava, brown sugar,coconut milk and sheredded young coconut in a
large mixing bowl until well mixed. - Scoop about 2 tables spoon of mixture and arrange on one side of the banana leaf.
mold the mixture so that it appears to be cylindrical in shape. - Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so
that the mixture can use it as a mold. fold the top and bottom part of the leaf
and tie it with the thinner strips of banana leaf. - Boil about 5 to 6 cups of water in a steamer.
- Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35
minutes or until the texture becomes firm. - Remove from the steamer and let the temperature cool down. Serve. Share and enjoy!
Shrimp paste with coconut milk: A Simple Recipe for Hearty Meals. Baling (Maguindanaon recipe with a twist) is a quick and easy dish that is incredibly popular amongst those who live in the countryside. The simple combination of shrimp paste and coconut milk offers a surprisingly complex flavor . We enjoy it with unripe bananas or with rice.
Ingredients:
- 2 large onions, chopped
- 1 large garlic,sliced
- A handful of spicy peppers, chopped (adjust to your spice preference)
- 1/4 kilo shrimp paste (ginamos, uyap)
- 2 Matured coconut milk (amount will depend on desired consistency)
Procedure:
1.Heat a pot or pan over medium heat. Add the chopped onions, minced garlic, and spicy peppers. Sauté until fragrant and softened, about 5 minutes.
2.Pour in the matured coconut milk based on your desired consistency.
3.Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally.Add sugar if needed.
Serve: Serve the Bagoong Gata hot with unripe bananas or rice
What about you? What are your favorite ginataang recipe?