How to Cook: Ginatang Halo-Halo, Corn Ginatang, and Monggo Ginatang

GINATANG HALO-HALO

Ingredients:

1/5 kilo kamote

1/5 kilo gabi

3 saba bananas

a slice of langka

1/4 cup sago

2 coconuts, grated and squeezed to make 1 cup pure coconut milk and 

4 cups thin coconut milk.

1 - 1/2 cups sugar

a few grains anis

Procedure:

Pare and dice the gabi and kamote separately, Peel and slice the saba.

Clean and remove inedible portion from langka.

Soak sago in enough water to cover.

Extract the pure milk from the coconut and set aside.

Extract the coconut milk 2 more times, adding 2 cups water each time to get the thin coconut milk.

Boil the thin coconut milk; add the gabi.

When almost done, add the kamote, saba, and langka.

Cook until done.

Add the sago and sugar. Boil until thick.

Sprinkle anis on top. Add the pure coconut milk and serve.

Makes 8 to 10 servings.

CORN GINATANG

Ingredients:

1 cup enriched malagkit 

6 ears yellow corn, scraped off the cob

2 coconuts, grated, squeezed to: 1 cup pure coconut milk and 4 cups thin coconut milk

2 to 3 pandan leaves, cut into 2-inch lengths

1 - 1/2 cups sugar

Procedure:

Wash malagkit and boil with corn in the thin coconut milk.

Cook until rice and corn are soft.

Add pandan leaves and sugar. Continue cooking until done.

Stir in the pure coconut milk. Remove from the fire. Serve hot.

Makes 8 to 10 servings.

MONGGO GINATANG

Ingredients:

1/2 cup monggo, toasted, cracked, and winnowed

1 cup malagkit, washed once

4 cups thin coconut milk

2 to 3 pandan leaves cut into 2-inch lengths

1 - 1/2 cups sugar

1/2 cup pure coconut milk

Procedure:

Boil toasted monggo and enriched malagkit in the coconut milk until soft.

Add the pandan leaves and sugar

Cook until done.

Add the pure coconut milk and serve hot.

Makes 10 to 12 servings.