
Tuna in Coconut Milk (Ginataang Tambakol)

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Coconut milk or "Gata" is one of the many popular ingredients used in the Philippines. Any cooking that has coconut milk in it can be called "Ginataan", whether it's a dish like Ginataang Tambakol and Ginataang Ampalaya or desserts like Ginataang Bilo-bilo and Ginataang Halo-halo. Since coconut trees are very abundant in the Philippines, finding for its fruit is not difficult. It is available in all public markets and sometimes, even local variety stores have it. This is why locals prefer to use freshly pressed coconut milk rather than the one in the can and powdered coconut milk. If you want to try the best "Ginataan Dishes" in the country like the very popular Bicol Express, you can find these creamy recipes in the province of Bicol the "Gata" Capital of the Philippines. Bicolanos (Locals of Bicol) really love to eat everything with coconut milk and of course chili. These people are expert in cooking Ginataan like the recipe that I'm dying to cook today, the "Ginataang Tambakol" or Tuna in Coconut milk sauce. - See more at: http://jeepneyrecipes.blogspot.com/2014/07/ginataang-tambakol-tuna-coconut-milk.html#sthash.zUqTFcjG.dpuf
ingredients
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serves: 6-8
1 kilo Skipjack Tuna Sliced
1 1/2 cup fresh coconut milk
chinese cabbage (pechay)
1cup eggplant Sliced diagonally
1/2 cup cooking oil
3 cloves garlic, finely chopped
1 small onion, sliced
1 medium size ginger, sliced
2 tbsp vinegar
3 pcs green chilis (finger chilli)
1 tsp white sugar
salt and pepper to taste
Servings Per Recipe: 6
Amount per Serving
Calories: 513
- Total Fat: 32.5 g
- Saturated Fat: 14.2 g
- Trans Fat: 0.1 g
- Cholesterol: 78.3 mg
- Sodium: 191.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 4.6 g
- Sugars: 7 g
- Protein: 41.6 g
preparation

1. Frying the tuna and the eggplants intensifies the taste.
2. Add red chilli to add a kick to the dish.
3. You can use powdered seasoning to enhance the flavor.
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