Coconut milk Recipe
Alamang or shrimp paste can be considered bizarre, disgusting, common, annoying, foul, absurd, unpleasant, nasty, repugnant, unreasonable, yucky, and unbearable to some, specially to the foreigners. But, for most of the Filipinos, this is the best material delicacy for dip or part of a cuisine.
I already showed a recipe featuring Pork Binagoongan, a dish with pork cooked in a sauteed shrimp paste that is best paired with fried vegetables.
Ginataang Tulingan and Yellow Fin Tuna is another dish that will make me dig for extra rice. The soup is oh men!! A crazy one. Plus the delicious flesh of Tulingan and Yellow Fin Tuna absorbs some of the creaminess from the coconut milk. This dish definitely make you forget your name.
Tulingan, based on my Googling, is known as Mackarel Tuna. Not sure if that’s right.
But, anyway, this dish that I’m going to teach you is not that hard to make. Just be careful in stirring the dish, you might end up with crushed fish.
Pinya is the tagalog version of pineapple (now you have the idea of this dish). This fruit is very abundant in the Philippines on a way that it is sold everywhere.
Pininyahang Manok, on the other hand, is a dish where the chicken is stewed in coconut milk, pineapple with vegetables and spices. This is one of the dish my mom loved to cook way back my elementary days.
My mom, Julita, popularly known as Manang Soling, for me, have most powerful culinary skill. Maybe because, she is the eldest among her siblings and was in charge of cooking meals for her family way back she was single. I am not saying this because she is my mom, but because when she established a mini-carinderya (mini, local version of resto) in front of our Sari-Sari store it’s boom.
She only removed it when a road widening happened.
Moreover, one of my favorite dish cooked by her is the Ginataang Hipon (Shrimp).
Before cooking, I asked her to let me have first the ingredients as I wanted to feature her Giataang Hipon on my blog and she agreed.