Compiled Recipe – Ginataang Mais

Ginataang Mais

* 2 cups coconut milk
* ½ cup sticky rice
* 1 cup corn kernels
* ½ cup white sugar
* condensed milk, topping (optional)

1) Cook coconut milk and sticky rice in a saucepan over medium heat. Cook for about 3-5 minutes.

2) Once coconut milk starts boiling, turn the heat down and stir continuously to prevent the rice from sticking to the pan.

3) Continue stirring until rice is cooked through.

4) Add corn kernels and sugar. Cook until sugar dissolves.

5) Top with corn and condensed milk. Serve.


Compiled Recipe – Ginataang Monggo

Ginataang Monggo

* 1/3 cup yellow monggo beans (mung beans) , dry roasted on a pan
* 1 ½ cups coconut milk
* ½ cup coconut cream
* ½ cup bigas malagkit (sticky rice), rinsed
* ¾ cups white sugar
* ¼ to ½ cup water, as needed

1) Pound beans on a mortar and pestle until roughly ground.

2) Boil coconut milk and coconut cream together in a pot. Add the sticky rice and the ground monggo beans and let simmer, while constantly stirring, for about 30 minutes or so, or until the rice and the monggo are cooked, as desired.

3) Sweeten with sugar. Water may be added if consistency gets too thick. Serve hot.

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Compiled Recipe – Chicken Lugaw

Chicken Lugaw

* 500 grams chicken parts
* 2 tbsp canola oil
* 1 tbsp garlic, chopped
* 1 tbsp onions , chopped
* 1 tbsp ginger, julienned
* 1 ½ tbsp fish sauce (patis)
* ½ cup bigas malagkit, rinsed
* ½ cup long grain rice, rinsed
* 4 cups water
* 1 pinch kasubha (safflower)
* salt and pepper (to taste)
* fried garlic and spring onions, to garnish

1) Heat oil over medium heat in a pot, then sauté onions, garlic and ginger. Add chicken and fry for 1-2 minutes per side. Pour in the patis and let it simmer. Add the rice and stir well. Pour in the water and bring to a boil then let it simmer for 20-30 minutes while stirring constantly until desired consistency is achieved.

2) Add kasubha and stir well. Season to taste. Serve with fried garlic and spring onions.

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