GINATAANG TAMBO WITH CRAB OR SHRIMP

GINATAANG TAMBO WITH CRAB OR SHRIMP

One of my favorite dishes is ginataang tambo (bamboo shoot in English and labong in Tagalog) with crab or shrimp. I used to ask my lola Demet to make this dish for me while I was in elementary school. And the next day, she will leave early in the morning to go to the market to get live crab or shrimp so that the meal will not be spoiled since the crab or shrimp must be alive or very fresh for this dish to be truly delicious.

Ingredients: (Good for 6 Persons)

3 cups of Tambo (Bamboo shoot) diagonally thinly sliced

Make it 1 kg if you want to use crab. However, if you want shrimp, 1/2 kg is enough.

1 medium onion (chopped)

4 pcs. cloves of garlic (chopped)

1 stalk of tugabang (Jute leaves)

10 pcs Okra (Lady Finger)

1 can of yellow corn

1 1/2 can of coconut milk

1 tsp. of guinamos (shrimp paste) (optional if no available)

1 tsp. of fish sauce

Ground black pepper

Salt to taste

Procedure

1. Boil the sliced bamboo shoots until tender, then drain and squeeze out the excess water.

2. In a large pot, bring 5 cups of water to a boil before adding the squeezed bamboo shoots. 5 minutes later, add the garlic, onion, yellow corn, ground black pepper, and fish sauce.

3. Cook for about 15 minutes, then add the crab or shrimp and cook for another 10 minutes.

4. Add the coconut milk and cook for 5 minutes before adding the shrimp paste.

5. Add the jute leaves and season with salt to taste, then simmer for 3 minutes.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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GINATAANG MONGGO

GINATAANG MONGGO WITH DRIED FISH

Normally, we (Filipino) prefer green lentils over yellow lentils, however yellow lentils are the finest for this cuisine. This is one of my favorite menus, especially when my Lola Demet prepares it.

I'll show you how she makes it, and I know you'll adore it as soon as you try it at home.

Ingredients: (Good for 4 Persons)

1 cup Yellow Lentils

2 pcs. dried Bisugo fish (Tuyo in Tagalog but we call it Oga in Iloilo)

2 medium onions (chopped)

1 medium tomato (chopped)

6 garlic cloves (chopped)

1/4 kg. green jackfruit (cut into small pieces) If you don't have jackfruit, try using green papaya instead.

1 bundle malunggay leaves (if no malunggay (Horseradish) you can use sweet potato leaves)

1 1/2 cups fresh or canned coconut milk

2 tbsp. oil

2 tsp. Fish sauce

season with salt to taste

Ground Black Pepper

Procedure

1. I'll start by showing you how to clean the lentils. When the lentils is still dry, place it in a large mixing bowl with salt and try to squish it. After 1 minute, add 1 cup of water and squish again to remove any dirt. And then drain after adding more water.

2. In a pot with 3 cups of water and yellow lentils, bring to a boil; once boiling, reduce the heat to low and cook until the yellow lentils is barely cooked. After that, put it aside.

3. In a separate pot, sauté the garlic, onions, and tomato in 2 tbsp. oil until softened, then add the less cooked lentils, 1/4 tsp. salt, pepper, and fish sauce. After 3 cups of water has been added and the water has been brought to a boil, add the green jackfruit and cover it.

4. Stir in the dried fish and coconut milk after 10 minutes. Taste to see if more salt or fish sauce is required.

5. Check to see if it's ready, then add the malunggay (Horseradish) leaves and cover for another 2 minutes.

Enjoy your meal! (Note: don't forget to cook the rice; it's the perfect partner.)

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GUINATAAN

GUINATAAN (Dessert)

This dessert brings back many memories for me and my Lola Demet. We were discussing what to prepare for my eighth birthday a day before because our budget was insufficient. It's also fortunate that my Lola Demet remembered this recipe. It's reasonably priced, and I was pleased because I enjoy the way she prepared it.

And every time I cook or see something like this, I think of her; she was a sweet and caring person, a caring and loving wife, and Lola.

Guinataan (pronounced gee-NAH-ta-an) is a Filipino term that refers to food prepared with gata (coconut milk).

Ingredients: (Good for 10 Persons)

2 cups sticky or glutinous rice

1 cup sago (tapioca); I prefer a variety of colors in the sago.

3 1/2 cups coconut milk

3 coconuts' flesh (cut into small squares)

3/4 kg to 1 kg of white sugar

4 pcs. Taro (Gabi), cut into small cubes

2 medium sweet potatoes, peeled and cut into small cubes

1/4 kg of ripe jackfruit (optional)

Procedure

1. Bring 5 cups of water to a boil in a large pot, and then add the washed glutinous rice.

2. Add 5 cups of water after 10 minutes and bring to a boil before adding the washed sago. Stir it occasionally to avoid sticking and forming sticky balls, as well as for settling to the bottom of the pot.

3. Add the sweet potato and Gabi cubes after 5 minutes. Don't forget to stir as well.

4. Check if all of the ingredients are soft and cooked after 15 minutes, then add the sugar, jackfruit, and coconut flesh.

5. After five minutes, add the coconut milk and stir until it is thoroughly combined.

Have fun with your dessert! (It's delicious both hot and cold.)

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