I just wanna share a little dish I thought up daydreaming during one of my long travels. Ginataang pansit.
I just love coconut so much that I'd love to sneak it into anything anytime I can and having just cooked a pretty okay pansit immersed in teriyaki and oyster sauce (haven't posted about this yet). I just thought that perhaps coconut milk could do the same trick. The idea seemed simple enough, and it was.
I thought it would work best with seafood so I cooked it with shrimps. Sauteeing the usual stuff, a seafood cube, carrots, onion leeks, chicharo and shrimps, I added coconut milk (around 2cups) and the dried pansit canton (around 400g) noodles which sucked the yummy liquid in like crazy. Adding a bit of water to make sure all the noodles would get cooked, I then put in my final ingredient which was kangkong.
1/09/2008
Ruy Experimenting: Ginataang Pansit
The product was pretty good. The noodles had a distinct milky taste and the seafood flavor was very prominent but not overpowering. The kangkong complimented everything excellently.
Quite easy and rewarding, I'll definitely do this again. =)
Subscribe to:
Post Comments (Atom)
20 comments:
this looks yummy ruy!
Ummmmm, noodles cooked in coconut milk, very interesting. We usually do so with rice.
Ruy, I'd leave the experimenting to you. I'm no cook. I was imagining an entirely different version. Why not cook ginataang hipon and put it over pasta? The gata will be the pasta sauce.
This experiment looks great. I hope you can try out my idea.
hey ruy...the pancit looks yummy! i like gata too..like the bagoong that spanx gave us..yummm...ubos na! ;P hahahaha
great thinking ah!
Jen: Hey Jen!=) Thanks!
If you're curious, you can easily do it too!;p
Cynthia: Oh I love it with rice as well.=) I love it with everything!!! Hahaha!
Em Dy: Interesting proposition.=) Very promising... And it has gata!I will definitely be thinking hard about how to go about this this.
Thank you Em, you have nice ideas. You should cook more. You don't have to be a "cook" cook. Look at me! Harhar!=)
Jen T: Jen T!!! Oh I loved that gata too.=) Sayang we can't buy it here.=(
Coming from an excellent baker, your compliment means a whole lot.=) Thank you!
i'm not much of a pansit person but i'd definitely like to try your creative creation =)
hmmm... love gata. I will try this.
Uy, this is something worth trying. I love gata.
Di pala na-publish yung comment ko dun sa Cabanatuan resto thing. Anyway, I will try that place.
Ruy and Liv, your site makes me want to eat most of the time. *lol*
Everything tastes good with coconut milk. I'll try this sauce with both pancit and spaghetti, sounds yummy.
BTW, regarding the previous post, a Filipina in New Jersey (I don't know her from Adam!) who visited my blog propositioned me last night in becoming a partner in a Café business. I'm seriously considering it because she would take care of financing it without any cash layout from me. She just wants my ideas, baked goodies, and my jewelry!:D
Carlotta:Well, seeing that you're in such a mood to cook (specially with your nice new books =)), you might want to give it a try.
It's really easy.=)
Ruy: Hi Litzie! Good luck cooking this in your nice kitchen!;p
KC: Eating is good. Thanks for dropping by!=)
Oggi: Ooohh spaghetti with gata sounds exciting! tell me what happens.=)
Regarding the proposal... Seriously? I guess it could be a wonderful opportunity as well as a big risk. Jewelry???=&
Ginataang pancit... wow, gata WITH pancit has never crossed my mind. I trust you when you say they partnered well! Methinks it's all in how it's cooked and you look liked you pulled it off brilliantly!
i love coconut milk!! but i must admit i never tasted nor heard anything about this recipe!! did you invent this?? this sounds really lovely.. i will save this recipe so i can try them :-) one of these days..to kill my "pinoy food blues"!!
Toni: Awww, thanks for your kindness and confidence in me.=)
Dhanggit: Hmmm, I thought of it on my own and I've never seen nor heard of it done that way before so I guess I invented it alright.=)
I'm sure it will taste even better in your expert hands though.=)
Post a Comment