Ginataang Kamoteng Kahoy made of cassava stewed in sweetened coconut milk. Loaded with mini sago and jackfruit strips, it makes a delicious midday snack or after-meal dessert. While frozen grated cassava is almost always available at the Asian supermarkets I go to, the whole tubers, however, are harder to find.
Kamoteng kahoy, like most root crops, have a long shelf life and will keep well for weeks but they seldom sit long in my produce bin. As soon as I get home from the store with my precious loot, I straightaway turn them into this ginataan with mini sago and langka or into creamy nilupak with butter, condensed milk, cheese.
1 Lechon. 2 Nilagang Baboy. 3 Pork Menudo. 4 Lechon Kawali. 5 Lechon Paksiw. 6 Pork Sinigang. 7 Igado. 8 Pork Adobo. 9 Pork Sisig. 10 Crispy Pata. More items...
The shrimp brings a saltier flavor to the soup which highlights its sour flavors in the best ways. Sinigang na hipon is also one of the most common sinigang recipes because of the affordability of shrimp compared to other protein ingredients. Plus, shrimp sinigang serves as a great introduction to other sinigang recipes for foreigners. 4. Bulalo