Posted on 01 October 2013. Tags: chicken breast, chicken liver, chili pepper, cloves garlic, coconut cream, cooking oil, cup coconut cream, garlic, ground pepper, onion, salt and pepper, sauté garlic, water
... Needed:
½ kilo chicken liver sliced into bite size
¼ kilo chicken breast sliced into bite size
1 cup coconut cream
3 tbsp cooking oil
5 cloves garlic chopped
1 onion sliced
1 cup water
4 pcs chili pepper chopped
Salt and ground pepper to taste
Directions:
Heat cooking oil, saute garlic and onion. Put in the chicken breast and chicken liver, cook for 3 to 5 minutes. Pour water and let it boil for a while. Add the coconut cream. Add chili pepper, salt and pepper. Simmer for another 3 to 5 minutes. Remove from heat. Best serve with steamed rice.
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Posted in Filipino Recipes, Recipes
Posted on 13 December 2012. Tags: brown sugar, casava, coconut cream, coconut milk, cup brown sugar, cup coconut milk, delicious treat, kamoteng kahoy, small cubes, special occasions, vanilla essence
We usually make ginataang kamoteng kahoy in our province on special occasions. But you can certainly make this delicious treat anytime. It can be a dessert or merienda after siesta time. I learned this recipe from one of my aunties.
Ingredients Needed:
1 kilo cleaned kamoteng kahoy or cassava sliced into small cubes
1 cup coconut milk
1 cup brown sugar
2 cups water
1 tbsp vanilla essence
Directions:
In a casserole, boil the water, sugar and vanilla essence, with the cassava until it will slightly tender. Pour the 1 cup of coconut milk; simmer for 5 to 8 minutes over a low heat to bring the creamy sticky texture and to fully cook the cassava.
Serve while it’s hot or chilled! Enjoy!
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Posted in Desserts, Filipino Recipes, Recipes