Amansinaya Cookbook

Sweet potato adobo
Ingredients:
• 1 tbsp. vegetable oil
• 2 chopped onions
• 4 miced cloves garlic
• 1/4 cup water
• 1/4 cup soy sauce
• 1/4 cup white
vinegar
• pepper
• 500g sweet potatoes
Ginataang Gabi
Taro Leaves in Coconutmilk
Ingredients:
• 2 medium size
gabi or taro roots
(alternative: spinach)
• 3 cups coconut milk
• 1/2 teaspoon salt
• 1 tablespoon chopped
spring onion leaves
Warm and hearty is the name of the game with this
dish, ready for your table in just one hour.
Preparation
In a cookingpot with oil, add onions and garlic. Peel,
slice and add the sweet potatoes. Add water, soy sauce,
vinegar, pepper. Bring it to a boil; cover and simmer
over medium-low heat until potatoes are tender 25 to
30 minutes.
This vegan vegetarian Ginataang Gabi is mainly made
of taro leaves and coconut milk. It’s easy to make and is
delicious, creamy, and best served with steamed rice!
Preparing Ginataang Gabi is going to be the easiest Filipino
food you will make. All you would need to do is
simply combine the initial ingredients and allow it to
cook without mixing the ingredients for at least 15 to
20 minutes. Basically, the longer you allow it to sit without
mixing it- the better. Coconut milk is preferred
over water because it makes this dish creamy.
Bananaflower Ginataag Puso ng Saging
Ingredients:
• 2 large banana hearts
• 2 tablespoons
rock salt
• oil
• 1 peeled and chopped
onion
• 3 minced cloves garlic
• 1 shot fishsauce
• 2 cups coconutmilk
• 2 thai chili peppers
• salt & pepper
I guarantee you every person in the world knows bananas,
but before coming to the Philippines I have neither
heard nor eaten banana heart and same happens to
our guest, who can not identify what is served on their
plate, when we have banana heart.
Preparation
Peel and discard the outer, fibrous skin layers of the banana
heart until you reach the lighter, softer core. Trim
off the stem and discard. Cut into half and slice thinly.
In a large bowl, place the shredded banana heart
and rock salt. Let it stand for about 10 to 15 minutes
or until it begins to release the liquid. Using hands,
squeeze to release bitter sap. Rinse very well with cold
water and drain. In a wide pan over medium heat oil.
Add onions and garlic and cook until softened. Add
banana heart. Add fish sauce and continue to cook for
about 1 to 2 minutes. Cook, stirring occasionally, for
about 3 to 5 minutes or until releases liquid. Add coconut
milk and chili peppers. Lower heat, cover, and
continue to cook until vegetable is tender and sauce is
thickened. Season with salt and pepper to taste.
Preparation
Peel the gabi roots and wash, then chop into cubes about
an inch size.Put gabi roots, coconut milk and salt
altogether in a casserole and let boil for 15 minutes or
until gabi is done.Turn off heat and add spring onion
leaves. Serve hot. Can be eaten alone or with steamed
rice and fried fish.
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