Since my father was born in Bicol Region of the Philippines, we were brought up eating dishes with coconut milk, as Bicolanos were known for cooking with coconut milk. Once a week our father will definitely cook something with a coconut milk.
Until I got married, though my husband is not a Bicolano, but he loves to eat foods with coconut milk. Last month when we visited my father in law in Cavite, I cooked this recipe with coconut milk and guess what??? My father in law and my brother in law really liked this coconut milk recipe:
Ingredients:
Fresh Yellow Fin - 1/2 kg
Vinegar (suka)
Iodized Salt
Ground Pepper
Vet sin
Ginger (luya)
Red Onion (Sibuyas) - 1 piece chopped
Garlic (bawang) - 4 gloves chopped
Chinese Cabbage
Coconut Milk (gata ng niyog) - 2 cups
**No. of servings - 4 to 5 persons
How to cook:
1. Cook the fresh yellow fin with vinegar - in a casserole, combine the chopped ginger, red onion, garlic and yellow fin.
2. Add vinegar, just level the amount of vinegar just enough for the 1/2 kilo Yellow fin.
3. Add a pinch of iodized salt, ground pepper and vet sin or "Magic Sarap".
4. Boil in 15 to 20 minutes till the fish is tender.
5. Add 2 cups of coconut milk, boil for another 15 minutes until the coconut milk will become creamy in texture.
6. Once the coconut milk is creamy in texture, Chinese cabbage can be added and boil for only 3 minutes.
7. Ready to serve.
More recipes with coconut milk soon.
Until I got married, though my husband is not a Bicolano, but he loves to eat foods with coconut milk. Last month when we visited my father in law in Cavite, I cooked this recipe with coconut milk and guess what??? My father in law and my brother in law really liked this coconut milk recipe:
Ingredients:
Fresh Yellow Fin - 1/2 kg
Vinegar (suka)
Iodized Salt
Ground Pepper
Vet sin
Ginger (luya)
Red Onion (Sibuyas) - 1 piece chopped
Garlic (bawang) - 4 gloves chopped
Chinese Cabbage
Coconut Milk (gata ng niyog) - 2 cups
**No. of servings - 4 to 5 persons
How to cook:
1. Cook the fresh yellow fin with vinegar - in a casserole, combine the chopped ginger, red onion, garlic and yellow fin.
2. Add vinegar, just level the amount of vinegar just enough for the 1/2 kilo Yellow fin.
3. Add a pinch of iodized salt, ground pepper and vet sin or "Magic Sarap".
4. Boil in 15 to 20 minutes till the fish is tender.
5. Add 2 cups of coconut milk, boil for another 15 minutes until the coconut milk will become creamy in texture.
6. Once the coconut milk is creamy in texture, Chinese cabbage can be added and boil for only 3 minutes.
7. Ready to serve.
More recipes with coconut milk soon.
