Ginataang Spaghetti

Ginataang Spaghetti Recipe

 

In this recipe, we used fish instead of ground pork to at least minimize the unhealthy elements in our cooking. 

Here is the very simple-to-follow cooking steps for Ginataang Spaghetti. You will surely enjoy the cooking and flaunt to share this newly innovated Pilipino dish.

Put the traditional spaghetti and carbonara aside, it's time to try the new variation.      

Here's how to cook ginataang spaghetti.

INGREDIENTS:

• pure kakang gata - Squeezed from 2 matured coconut fruits. Divide into 3 equal portions.
• spaghetti noodles - 1 kilo
• water - 4 and 1/2 liters 
• salt - 2 tablespoons (refined granules), or 3 tablespoons if using sea rocksalt (Take note, the first is a tablespoon and the other is a teaspoon).
• cooking oil - 4 tablespoons.
• sibuyas pula (red onion) - 1 big size, julienned or cut into small sizes.
• garlic - 1 head, peeled and minced.
• luya (ginger) - your thumb size, peeled, sliced thin.
• white sugar - 1 tablespoon (or use 1-1/2 tablespoon brown sugar)
• bell pepper - 1 piece, sliced into strips
• fish fillet - 1/2 kilo
• salt and pepper - enough to rub 1/2 kilo of fish fillet.

COOKING INSTRUCTION:

Prepare the spag noodles.

1. Boil spaghetti noodles in water with 1 portion of kakang gata, salt, and cooking oil until tender.
2. Drain.
3. Set aside.

Prepare the fish fillet.

1. Rub the fish with salt and pepper.
2. Pan-fry until all outer sides are crisp.
3. Flake or chop the fried fillet into small portions.
4. Set aside.

Cook the spag in coconut cream sauce.

1. Sautee the onion, garlic, and ginger until aromatic. Do not overcook.
2. Add the 2 portions of kakang gata. Boil on medium heat and keep stirring for a minute.
3. Add the pre-cooked spag noodles. Stir slowly for a minute or until all the ingredients are combined.
4. Add a dash of salt and pepper to taste.
5. Add half of sliced bell peppers and mix to combine.
6. Add half of the flaked/chopped fried fish fillet and mix to combine.
7. Transfer to a serving dish and garnish with the remaining sliced bell peppers while still very hot.
8. Garnish the remaining flaked/chopped fish fillet.
9. Serve.

NOTES:

Do not overcook the coconut cream sauce. Use medium heat. It is essential to keep the creaminess of coconut milk. You are overcooking when the sauce starts to curdle and produce coconut oil.

You may add water to the sauce when it turns very thick or dry. Moderately add 1/4 glass of warm water while stirring to evenly mix.

Ginataan. 

Ginataan is a Tagalog word for a dish or any food prepared or cooked with gata (coconut milk). 

Kakang gata.

Kakang gata is the Tagalog name for that pure creamy coconut milk, often referred to as coconut cream. A fresh pure extract from shredded coconut meat, milky in color and creamy in taste. Kakang gata is best if squeezed without adding water to the shredded coco meat using a hydraulic press.        

How to make a pure kakang gata. 

Use freshly shredded coconut meat. Squeeze pure kakang gata without adding water using a hydraulic press, which is now commonly available in most public markets or talipapa in the Philippines. Otherwise, add a glass of water to the shredded coconut meat, then wrap the soggy meat with katsa (canvass cloth) and squeeze it hard by twisting the cloth with a tourniquet until the last drop of coconut cream is done.

Bell pepper

I prefer to use green bell pepper for its aroma. Red sweet pepper can be an alternative, or use both green and red to add colors to the spag.

Fish fillet

Recommended fried fish topping for ginataang spaghetti are freshly caught molmol/loro (parrot fish) or lapu-lapu (grouper). Malasugue or tuna are good alternatives. Any other white fish will also do as a substitute, like tilapia, cream dory, and bangus.   

Serving suggestion

Ginataang spaghetti is best served with toasted Pinoy pandesal, garlic bread, or any toasted bread.