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The basic recipe for ginataang kalabasa includes cubed calabaza (kalabasa, commonly known in Philippine English as "squash"), coconut milk (gata), coconut cream (kakang gata), ginger, onions, garlic, and either bagoong (fermented fish or shrimp) or patis (fish sauce), and salt and pepper to taste.
Chicken cooked in coconut milk or cream with banana pith and lemongrass Inulukan: River crabs in taro leaves and coconut milk Junay: Rice steamed in coconut milk and wrapped in banana leaves with burnt coconut meat and various spices. Kalamay: A sticky sweet delicacy made of coconut milk, brown sugar, and ground glutinous rice Kinilaw sa gata
In some recipes, coconut milk is added after cooking. [2] [3] [4] Evaporated milk can also be used in place of coconut milk. Other ingredients may also be added, like latik (coconut caramel), pinipig (pounded young rice kernels), jackfruit, fresh grated coconut, butter, and vanilla. [5] [6] [7]
In this tropical province, a Hainanese qing bu liang could consist of assorted ingredients that can include mango, watermelon, coconut meat or shredded dried coconut, cooked mung beans, red kidney beans, taro, quail eggs, bean jelly, red jujubes and then combined with brown sugar syrup, ice, coconut water or coconut milk, and sometimes a few ...
The thick yellowish coconut milk based soup contains ground (dried shrimp) to give it unique taste. [24] Bogor Laksa (Laksa Bogor) is perhaps the most famous laksa variant in Indonesia from Bogor, West Java. The thick yellowish coconut milk-based soup is a mixture of shallot, garlic, candlenut, turmeric, coriander, lemongrass and salt.
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit, a soup made with coconut milk, glutinous rice, tubers, tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo). [10]
Cocadas – Traditional coconut confection found in Latin America; Cocktail bun – Sweet bun with coconut; Coconut bar – Chilled, gelatinous dessert made from coconut milk; Coconut cake – Cake with white frosting and covered in coconut flakes
Typically pink in colour in Mauritius; [12] [32] eaten year-round, but especially during Chinese New Year. [33] [34] Sagoo au lait de coco: 西米露 Sai mai lo: Dessert containing sago and coconut milk Steamed rice cake: 蒸糯米糕 Steamed glutinous rice cake Teosa, Towsa [12] Teosa piang: Flaky pastries filled with sweet lentil paste ...