filipino recipe | Page 4

ginger root, crushed and minced
* 4 tablespoons of cooking or olive oil
* 2 pieces long chilli peppers
* 2 tablespoons of shrimp paste (bagoong)
* 2 cups coconut milk
* 1 cups coconut cream (katang gata)
* 2 cups chicken stock
* 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:
* On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
* Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
* Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
* Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:
* This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

14. Laing Recipe 
Estimated cooking time: 30 minutes.
 
Laing Ingredients:
* 25 pieces gabi (taro) leaves, dried and shredded
* 1/2 kilo pork, diced
* 1/4 cup shrimp bagoong
* 5 cloves garlic, minced
* 2 red onions, chopped
* 2 tablespoons ginger, minced
* 5 jalapeno pepper, sliced
* 1 cup coconut cream (katang gata)
* 2 cups coconut milk (gata)
* 1/2 teaspoon monosodium glutamate (MSG)
* 2 tablespoons of oil
* 1 teaspoon salt

Laing Cooking Instructions:
* In a casserole, sauté garlic, ginger and onions then add the pork.
* mix in the gabi leaves.
* Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
* Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
* Add the coconut cream and continue to simmer until oil comes out of the cream.
* Serve hot with plain white rice.