*crispy waffle*

So when Norresa and I went to see Mark Bittman speak and sign books, she asked him if he likes Filipino food. He said he doesn't know a whole lot about it, but he did say, "What I've had, I've liked." So as a nod to him, here is one of his recipes "Filipino-ized".

Beef Ginataang
(based on Mark Bittman's recipe for Coconut-Braised Beef)

Ginataang is a term used for many Filipino stewed dishes that include coconut, whether sweet or salty. Usually the acidic element is vinegar or even tamarind. I prefer tamarind for it's super-tangy, slightly sweet flavor. Bittman's original recipe called for lime juice, which is also very nice for Southeast Asian recipes. I've also removed the spicy element as most Filipino stews are not spicy, but largely garlicky or gingery. To be authentically Filipino, the chili powder can be removed and annato water or achuete (achiote, as it's called in Mexican cooking) can be added.

Spice paste:
6 garlic cloves, peeled and minced
1 1-inch piece of ginger, either minced or grated
2 teaspoons chili powder
3 tablespoons tamarind paste (found in Asian grocery stores)
3 teaspoons salt

Other ingredients:
2 tablespoons vegetable oil
1 lb chuck beef, cubed
1 can of coconut milk
2 chinese eggplants cut into large pieces
1 yellow potato, cut into chunks

Combine the spice paste ingredients in a granite mortar and pestle, or food processor and combine until it's nearly a paste texture.
Heat oil over medium heat in a large saucepan and fry the spice paste, being careful not to burn it. Add the beef and cook, stirring until it is coated in the spice paste. Pour in the coconut milk, bring to a boil. Reduce heat to low, cover and simmer.
After 20 or 30 minutes, add the potato. Cover and continue to simmer.
Meanwhile, fry the eggplant in a teaspoon of oil over high heat, until it has some charred spots. Set aside.
The meat should be tender after 2 hours, and the coconut sauce thickened. Add the eggplant and stir to keep the sauce from burning. Let the eggplant heat through and remove from heat.

This is delicioso garnished with scallions and served with white rice (jasmine, of course, for you Filipinos out there!)

Grubbin!

Labels: recipes, the savory and salty

posted by sheryl | 12:20 AM |

Hooooooooo... some 'ono! I gotta make me some of that.

Saaaay... you wouldn't be willing to share a chicken adobo recipe, would you?
By

david adam edelstein 5/19/05 3:20 AM

Well I was lucky enough to sample this dish - made by Sheryl herself - and it was HEAVENLY! One of the tastiest dishes I have ever had!!!
By

Rachel 2/19/07 2:46 PM