Ok, folks, brace yourself for the avalanche of delicious things that are about to hit Kawaling Pinoy pages! Let me tell you, that Philippine vacay was all about food, food and more food! Kilayin, sapin sapin, kapit, kalderatang kambing, kalamay gabi, pinapaitan, tibok tibok, BBQ chicken asses (yes, chicken asses!) and this ginataang seafood were just some of the things I enjoyed and learned how to make during my trip. I am super excited to share all the awesome recipes here in the days ahead.
Ginataang seafood is one of mom’s signature dishes but although it was a regular on many of our special gatherings over the years, last week was the first time I actually watched my mother prepare it. I have to say, her cooking method for this seafood dish goes against my own cooking practice. Kitchen wisdom tells us never to boil coconut milk (or any fluid milk for that matter) as it will curdle. As I recommend in my chicken curry recipe, coconut milk should be thickened on a low, gentle simmer to ensure a smooth and creamy sauce. In this ginataang recipe, my mother cooks the coconut cream on a rolling boil until it has significantly reduced. I love this woman dearly, you guys, and I trust her explicitly. When she says, BOIL, boil we shall. Like I’ve said before, she knows what’s up and proved herself right once again. The coconut cream curdled to such a delicious creamy mess and sinfully clung on each and every succulent piece of mussel, shrimp, crab and squid, I couldn’t stop at one cup of rice!
Ginataang Seafood
Ingredients
- 2 pounds squid
- 1 pound crab about 4 to 5 pieces
- 2 pounds mussels
- 1/2 pound shrimp
- 1 tablespoon oil
- 1 medium onion peeled and chopped
- 5 cloves garlic peeled and minced
- 1 thumb-size ginger peeled and minced
- 1 tablespoon shrimp paste
- 6 cups coconut cream kakang gata
- salt and pepper to taste
Instructions
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard. With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard. Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well. Depending on size, cut squid into halves.
- Under cold running water, wash crabs well. Scrub shells with a kitchen brush to rid of dirt and grime. Rinse and drain well.
- Pick through the mussels and discard "dead ones". The shells of mussels should be closed tightly. Gently tap opened mussels on the kitchen counter. They should close up immediately, if they don't, discard. In a large bowl of water, soak mussels for about 15 to 20 minutes. Rinse under cold running water to remove any dirt or grime on outer shells. Hold the beard (the brown thread sticking out between the shells) and pull it out towards the hinge end of the mussel. Rinse and drain well.
- With scissors or knife, trim tendrils from shrimps. Rinse and drain well.
- In a large pot over medium heat, heat oil. Add onions, garlic and ginger and cook until limp and aromatic. Add shrimp paste and cook, stirring regularly, until lightly browned.
- Add coconut cream and bring to a boil. Cook for about 10 to 15 minutes or until reduced and begins to curdle.
- Add crab and cook until color changes. Add mussels and cook until shells open. Add shrimps and squid and cook until color changes to pink. Continue to cook until sauce has thickened and reduced, clinging onto seafood. Season with salt and pepper to taste. Serve hot.
Hi, you mentioned tibok-tibok in this post. I know you have a maja blanca recipe but for me that’s not the same as tibok-tibok. I hope you will find the time to post a recipe for the original kapampangan tibok-tibok. The kind that is snow white and very refreshing to eat, not rich or chewy. Thanks in advance.
Hi Leah,
MY Aunt taught me how to make it but I have a problem making it here in the U.S. because I don’t have access to carabao’s milk. That is what makes it different from maja blanca which is made of coconut milk. I did try using homogenized milk and added a touch of salt to the mixture to mimic taste of fresh carabao’s milk. The result, unfortunately, was not spot on but pretty close.
This recipe sounds delicious but I can’t help notice that it calls for coconut cream rather than milk. Is there a difference?
Hello Tricia
Coconut cream is the first extraction (kakang gata we call in the Philippines), it is richer and creamier than the coconut milk which is usually the second or third extraction. However, the brand I use, Mae Ploy, is labeled “coconut milk” but is thicker than other brands of coconut milk.
Hi Ms. Lalaine 🙂 Thanks for sharing the recipe…will definitely try it. One of my fave food that I can’t resist.
Hello Rochelle
Don’t resist, give in to all that rich and creamy deliciousness 🙂
I have missed eating this! Will sure to try this during the weekends 🙂
Goodness, this looks delicious! I won’t say NO to any seafood dish especially with coconut milk. Glad you enjoyed your vacation in Philippines!
Oh, boy! I’m salivating at the delightfully decadent sight of your seafood dish. But the tedious preparation of the catch of sea creatures will surely keep me from attempting to try cooking it. However, since I’m blessed with a husband who’s way better and a lot patient than me in the kitchen, I’ll definitely ask him to cook it for our weekend special! By the way, your website is such a good find for timeless, nourishing and comforting Filipino food.
Hello Carmen
Oh please, please try this. It’s so rich and sinful and absolutely delicious. A man good in the kitchen is always a good find. 🙂
Thank you for your kind feedback, I am glad you are finding my recipes useful in your homecooking.