Ginataan

Ginataan

Infobox Prepared Food
name = Ginataan


caption = A serving of "Ginataan"
alternate_name = "Alpahor", "Benignit", "Ginettaán"
country = Philippines
region =
creator =
course = Dessert
served = Hot or cold
main_ingredient = Coconut milk
Sweet potato
Taro
Purple yam
Plantain
variations =
calories =
other =

Ginataan, alternatively spelled Guinataan, is a dessert soup from the Philippines. Its name is derived from the Filipino word for coconut milk, "gatá", the main ingredient in the soup. It is also called "benignit" in Cebuano, "Alpahor" in Chavacano, and "ginettaán" in Ilokano.

Preparation

The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are added to the grated coconut and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed "kamote" (sweet potato), "gabi" (taro) and "ube" (purple yam), sliced ripe "sabá" (plantain) and "langka" (jack fruit), and tapioca pearls. Sometimes, young coconut meat strips are also added. The mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.

Eating

Ginataan may be eaten hot (during the cold, rainy season) or cold, but it is best served chilled. Some Filipinos even serve it frozen, eating the dessert much like ice cream.

ee also

* Soups
* Cuisine of the Philippines
* Batchoy


Wikimedia Foundation. 2010.

Игры ⚽ Поможем написать реферат

Look at other dictionaries:

  • Ginataan — Una ración de ginataan. Ginataan (o alternativamente guinataan, literalmente ‘hecho con leche de coco’) es un término filipino que alude a la comida hecha con gata, ‘leche de coco’ en filipino.[1] Debido a la …   Wikipedia Español

  • Philippine cuisine — Filipino cuisine Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over several centuries from its Austronesian origins to a …   Wikipedia

  • Coconut — For other uses, see Coconut (disambiguation). Coconut Palm Cocos nucifera Coconut Palm (Cocos nucifera) Scientific classification Kingdom …   Wikipedia

  • Taro — This article is about the plant Colocasia esculenta. For other plants called Taro, and other uses, see Taro (disambiguation). Taro Scientific classification Kingdom …   Wikipedia

  • Glutinous rice — (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut)[1] is a type of short grained Asian rice that is especially sticky when cooked. It is …   Wikipedia

  • List of soups — A list of different types of soup/stew.Meat and vegetable soups and stewsLarge chunks of meat or vegetables left in the liquid* Ajiaco A chicken soup from Colombia * Avgolemono A Greek chicken soup with lemon and egg * Bajajou A soup of Slovakian …   Wikipedia

  • Congee — Chinese rice congee with rousong and zha cai (coriander in side bowl) Chinese name Chinese …   Wikipedia

  • Cuisine of the Philippines — Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. It has also received influence… …   Wikipedia

  • Mechado — Origin Place of origin Philippines Dish details Course served …   Wikipedia

  • Champorado — For the Mexican drink, see Champurrado Tsampurado[1] (Spanish: champurrado)[1] is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”