Hmm, are you craving something new today? Something that you don’t usually get to eat whenever you’re home? Well, we do really think alike! Because I’m also a huge fan of native and delicious recipes that beautifully represents our rich culture as Filipinos. That’s exactly why Panlasang Pinoy’s recipe for us today makes me extra excited and I’m sure you feel the same way too. Are you ready? It’s the irresistibly delicious Ginataang Kalabaw!
Usually, we go for meat like beef, pork, and chicken when preparing our meals. But today, we’ll be using carabao meat instead. This one’s a little bit tougher but I guarantee that it’s more flavorful and healthier as well! Studies have shown that carabao meat contains less fat, less cholesterol, and more protein than beef. Oh, and we’ll also be cooking it in gata or coconut milk which will bring out the incredible flavor of carabao meat. Ah, this one’s a really exciting recipe and I know all your friends and loved ones will also love it.
Well then, what are you waiting for? Wear your aprons and prepare to take down notes because we’ll be cooking Panlasang Pinoy’s Ginataang Kalabaw Recipe!
Ginataang Kalabaw Recipe
Let’s do it! The ingredients we’ll be using today can be bought from local markets and nearby grocery stores. As for our main ingredient, the carabao meat, there are several meat shops selling it so you just have to look for them around your area. And for the cooking procedures, I’m sure that you’ll be able to follow and master them with ease.
Before we begin, let us first go through all the ingredients we need. Of course, we’ll be needing carabao meat, tomatoes, lemongrass, garlic, onion, ginger, calamansi leaves, fish sauce, yellow ginger, salt, pepper, sugar, seasoning granules, water, oil, chili, and our special ingredient, coconut milk or gata. Oh, it’s up to you if you want to add chilies but the spicier it is, the better!
Okay! Now that we’ve got everything that we need, it’s finally time to cook. First, simply sautè the garlic, ginger, and yellow ginger. Keep on cooking until the mixture becomes aromatic and the garlic starts to brown. Then, add the sliced tomatoes, onion, and lemongrass. Stir the mixture frequently to incorporate all of the flavors with each other and to avoid burning. Next, we can now add the carabao meat! Season the mixture with salt, pepper, sugar, seasoning granules, and fish sauce. Keep on stirring and sautèing to cook the carabao meat then cover it for a while.
After some time, you can now add the calamansi leaves, water, and kakang gata or the first extract of coconut milk. Mix everything up and then cover it to let the meat become soft and tender with the coconut milk. When the carabao meat is finally cooked, it’s time to add the chilies and some more coconut milk. Just let it become cooked and reduced even more to have a creamier and tastier sauce. And voila! You’ve successfully cooked your own version of Ginataang Kalabaw at home. I’m sure your friends and family will love this newfound recipe of yours.
Serve this delicious dish while it’s hot with freshly-cooked white rice and an ice-cold cola for the best experience. Enjoy!
And there you have it! What a fantastic addition to your specialty recipes, huh? The combination of the tender carabao meat and the spicy creamy sauce of coconut milk will forever be an irresistible duo. I’m sure you’ll need lots of extra rice for this one!
How was it? Did you like our Ginataang Kalabaw Recipe? Well, you already know what to do! For more quick and exciting Filipino dish recipes, follow Panlasang Pinoy Recipes.
- ½ kilo of Kalabaw meat
- 1 cup of Coconut milk
- 2 pcs. Tomatoes
- 3-5 stem Lemon grass
- 5 cloves Garlic
- 2 pcs. Onion
- 1 thumb Ginger
- 5 pcs. Calamansi leaves
- ¼ cup of Fish sauce
- 1 pc. Yellow ginger
- 1 tsp. Salt, pepper, sugar and seasoning granules
- ½ cup of Water
- Oil for sauté
- Sauté the garlic, ginger and yellow ginger.
- Add the slice tomatoes, onion and lemon grass then stir.
- Add the kalabaw meat and seasoned with salt, pepper, sugar, seasoning granules and fish sauce then stir and cover.
- Add the calamansi leaves, water if needed and add also the kakang-gata and cover to boil until soft.
- Lastly add the chili and coconut milk. Stir until reduce the sauce and creamy.
- Serve hot and enjoy.