Hi mga kabano - yeah I loooove having crabs this way. the tamis from the kalabasa and the creaminess from the gata... yum yum! If its yum yum for you as well don't forget to share and click like! Leave a comment below what you'd like me to cook next. Thanks!
Wow salamat po sir sa recipe, now ko lang to nakita naghahanap kasi ako alternatibo paano lutuin ang alimango na Di spicy pero masarap at may gulay. Thanks po. 👍😍
I cook mine with siling mahaba for the scent and/or lemongrass. In Visayan and Bicolano practice, we usually make two preparations of the gata. Whether it's for laing or other ginagaatng ulam. The first squeeze of the shaved coconut is the kaka (the cream). It should be added only shortly before you finish cooking the dish. Meaning you will have to already decided on the outcome pf its taste and know as well how it will change when you add the kaka after. Also, on other ginataan dishes with vinegar, you should have already added the vinegar before adding the kaka. otherwise it will turn into lumps and youll no linger get a creamy kaka finish. So when you cook the dish, the second/repeat thorough squeeze of the coconut is what you use. This should already have additional warm water and a bit of salt to aid in squeezing out the remainder of the gata. But some of us also don't throw away the dry shaved coconut. It can be cooked as a special topping to various dishes. You can store it in the fridge after cooking. Jist let it dry in room temperature or out in the sun for an hour. Then you simply "sangag" like you di dilis, coffee beans or rice. Just keep stirring while adding cinnamon, brown sugar and salt, until it browns and smells fragrant. You may also add some sesame seeds or freah twisted pandan leaves. Let it cool afterwards and keep in a jar. You can use it as topping for ricecakes or even gisadong ulam, fried rice. Just make sure you have already consumed it in 2 days, storing it in the ref.
One of my faves! Reminds me of comfort food. Instead of patis, I sub with spicy bagaoong (spelling? Sorry). And if crab’s not available, I’ll use big prawns. 😋🤤
'Kakang Gata' meaning: To the Bulaqueños, the first born child, regardless of their sex, will be addressed by the younger siblings as 'Kaka'. It's an honorific title, like 'Ate' or 'Kuya', but with the implied sibling position of being the eldest. As a metaphor, 'Kakang Gata' is the very first extraction of the milk expressed from the grated coconut. Kakang gata is always set aside. Subsequent or further extraction of the milk is done by rehydrating the pressed grated coconut with warm water, or as hot as the hands could handle. Pressing the milk is done manually with a cheesecloth, or a re-purposed cotton flour sack. The kakang gata and subsequent extractions are combined and used in the cooking of the dish as usual. BUT... some of the Kakang Gata is always set aside. This reserved portion of the Kakang Gata is used to mount the dish at the very end of cooking. It gives the finished dish a fresh, sweet taste, just like some Italian sauces are finished off with a mounting of fresh olive oil. Chris, this is your tip for making ginataan dishes, savory or sweet (as in a dessert): mount it with the reserved thick Kakang Gata. In the case of using canned coconut cream, set aside a portion for mounting.
My mom used to make gisa the gulay with bagoong, and then puts the pangalawang gata in, then making it reduce, then puts the kakang gata, then make it boil. then puts the crab
Im a bit uncomfortable with how little that pan is.. hehhe..btw, when using gata, we rarely use black pepper, we actually use chili in water strained to get the taste. Also, please explain the difference between coconut cream and coconut milk if you havent in prev vids.. still nice recipe.. also it pronounced a-li-ma-ngo(filipino ng sound), the "g" is not enunciated.
Talking business. I think you will be successful in creating a pinoy mix that is organic based w/ a modern twist but still lasang Pinoy! Very limited options available in the market - like mama Sita's - esply catering to Filipinos abroad. Quick and easy way of Filipino cooking when you have a limited access to proper ingredients.
