Escabeche na Galunggong (Pinoy Redtail Scadfish in Sweet and Sour Sauce)

The first time I had this dish was at my Pinoy friends house Shantall :) she made a delicious Escabeche using a delicious Silver Pomfret. So let me explain what it is in the first place.To Filipinos (this is just based on my observation) "Escabeche" is a deep-fried fish, in a sweet and sour sauce that can be either thin like a water consistency or thick like gravy with colorful strips of vegetables.

The fish can either be simmered in the sauce with no thickener in which it will lose it's crisp but absorb it really well, and the other is have a crispy fried fish and pour a thickened version of the sauce so you have a crispy fried fish glazed and coated in a sweet and sour sauce. (see the notes at the end of this for details) I however chose to make it with thickener this time. I got the idea from "Overseas Pinoy" (I love that blog) however the recipe I'm using is Shantalls recipe I simply used the technique I saw at overseas pinoy's which was to pour a thickened version of the sauce over fried fish and served immediately

Ingredients:
-2-3 lbs Redtail Scad fish (deep-fried or pan-fried)
-salt to season fish
-1/2 red bell pepper thinly sliced
-1/2 green bell pepper thinly sliced
-1 carrot cut into match sticks
-2 stalks celery cut thin diagnolly into thin strips (optional)
-1/2 onion thinly sliced
-2 inches of peeled ginger root cut into thin rounds or thinly julienned (if you like to eat the ginger root thinly julienne it if not then cut it into rounds)
-4 cloves garlic minced
-1/4 cup soy sauce (more or less to taste)
-1/4 cup white vinegar (more or less to taste)
-1/2 cup dark brown sugar (more or less to taste)
-salt to taste
-1 1/2 cups water
-1- 2 tablespoons cornstarch diluted in 1/4- 1/2 cup water
-chopped cilantro or scallions to garnish (optional)

Directions:
(1) Have your fish well cleaned (scaled, gutted, black layer of inside skin removed, wash well pat dry), season both the inside and outside liberally with salt, set aside for 15 minutes.

(2) Meanwhile in a bowl, combine soy sauce, vinegar, sugar, and 1 1/2 cups water set aside. Chop all your vegetables and set aside your garlic, ginger, and onion seperately.
(3) Set wok to high heat, when it smokes add your oil, and heat it until a chop-stick or piece wooden utinsil bubbles when dipped into it. Add your fish in batches and deep-fry your red tail scad fish, on one side 5 minutes then flip on the other side 5 minutes (please be careful it will splatter)
drain out and set aside in paper towels, when done with all the batches transfer to a deep dish.
(4) Carefully pour oil out of wok into a large bowl to cool, or strain it into a glass jar (be careful I am impatients and do it while hot, however you can leave the oil there to cool and then discard it I honestly re-use it to fry fish after straining)

(5) Now heat oil in a large deep- pan or wok, sautee ginger, garlic, and onion.
add soy sauce, vinegar, and sugar mixture bring to a rolling boil, add veggies let it break into a rolling boil again, then add cornstarch solution when thickened
pour over the fried fish the whole sauce and veggies and garnish with fresh chopped cilantro
(6) Ready to serve with rice. Serve immediately if you like it crispy :)
VERY IMPORTANT PLEASE NOTE:
This can be done with any fish you like, it goes especially well with any variety of Pomfret (black or silver pomfret), Grouper (called Lapu-lapu sometimes), Redsnapper, Tilapia, almost any large white fleshed fish deep-fried whole or meaty medium sized fish (in this case I used six scadfish) to make your life easier you can buy a fish and have the store deep-fry it for you then bring it home and whip up the sauce, it is also good for leftover fried fish. Also in addition this may not be very traditional or how it's normally done but one could use fish filets, salt & pepper them, flour them and deep-fry arrange them in a platter and pour this delicious sauce over them :)

NOTES ON OPTIONS (I'm repeating myself but this is for those who didn't read it in the intro) :
My Pinoy bestie Shantall makes this dish with Silver Pomfret (also called Pompano), when she makes "Escabeche" she uses no thickener, the sauce is runny and light, and she adds the fish into the boiling sauce and let's it cook an additional 5 minutes in the sauce, 3 minutes into cooking the fried fish in the sauce she adds the vegetables 2 minutes then turns off. This produces a more flavorful fish but get's rid of the crunchy texture of the fried fish. Both are good the choices :)

Also another note (yes I haven't shut up yet lol) in my Spaniard/ Cuban culture side for us fish cooked in "Escabeche" means the fish is salted, floured and fried in olive oil, then preserved in a mixture of the oil, vinegar, herbs, salt and spices. Usually sardines and smaller fish are prepared this way. See my post for "Sardinas en Escabeche" if interested :)

Chicken Afritada with Pineapple

In Filipino cooking there is a variety of tomato based stews heavily influenced by Spanish Cuisine. Chicken Afritada is one of them, simply chicken stewed in tomato sauce with garlic, onion, and bell pepper, salt, pepper and whatever spices/ herbs the cook prefers. Pretty similar to the tomato Spaniard and Cuban tomato based dishes I grew up with, however I'm also familiar with the Filipino variations of those stews since one of my aunts through marriage is Filipino and so is one of my best girlfriends Shantall :) however their stews have their own twist and a little change here and there makes a difference in taste and makes them unique.

I've been meaning to try a version of Chicken Afritada prepared with pineapples, giving it a sweet and sour type contrast, kinda reminds me of the Chinese-American sweet n sour chicken or pork as well :)

So without further chit chat this is my version of the Pineapple Chicken Afritada from observing other's prepare it and what I think works best for it :)

Ingredients:
-1 whole chicken cut into 12 pieces (washed/ cleaned well, drained)
-1 onion chopped
-4 cloves garlic minced
-1 can 8 oz. tomato sauce
-1 can 20 oz. of pineapple chunks (reserve juice)
-1/2- 1 cup pineapple juice (from a can of pineapple chunks)
-4 medium carrots peeled cut thinly diagonally
-1/2 a large red bell pepper cut into large squares
-1/2 a large green bell pepper cut into large squares

Directions:
(1) Season chicken with salt and pepper, marinade for 15- 20 minutes. Now heat a real large pan or deep-pot on very high heat, add oil and let it heat up, and brown chicken all over, if your using a smaller deep pan or pot you will need to do this in batches. Add garlic and onion and stir for about 5-7 minutes until onion is translucent
(2) Add tomato sauce, pineapple juice and bring to a rolling boil, cover and let it simmer 25 minutes on medium low heat.
(3) Uncover and add carrot bring to a rolling boil on high, cover then simmer again on medium low for 5 minutes, uncover add bell peppers let it simmer 2-3 minutes
(4) Add pineapple chunks stir well and let simmer an additional 1-2 minutes
(5) Enjoy serve with lots of hot steamy white rice :)
P.S.

For my Cuban readers or Spaniard readers we can think of this as "Fricase de Pollo con Piña" or "Estofado de Pollo Con Piña" give it a try :)

Filipino Picadillo (Fililpino Ground Beef Hash?)

I'm going to submit this recipe to Joan Nova from FOODalogues "Culinary Tour Around the World" (for more details click on link "Culinary Tour Around the World" on how to participate and check Jones Nova's wonderful blog) this event is to take a "virtual" trip around the world from a culinary perspective and along the way also helping raise awareness of world hunger as we "travel" around the world "via "BloggerAid" or the "World Food Programme" and other organizations." (Joan Nova)

In this trip we visit Philippines with this simple Filipino ground beef hash.

"Picadillo" in Spanish from what I have observed is any type of sauteed ground meat. Different countries and cultures have their own variation.

I learned this version of "Picadillo" from a very humble, kind, smart, hard working and intelligent woman who is also a really good cook names "Herminia" whom is my Filipino friend's mother (Shantall) I really enjoy and love when I get the opportunity to visit them, I am treated like family and welcomed and I love to share what I know about cooking and food and vice versa :)

Anyways let's focus more on this "Filipino Picadillo" from my observations I'd have to say this is a dish that is heavily Spanish influenced (by that I mean influenced by Spain) since Philippines at some point in history was colonized by the Spaniards and it's unique cuisine features some dishes that show the Spanish influence. I think this Picadillo is one of those dishes.

Reason being is that I immediately noticed the use of "sofrito" (the combination of garlic, onion, and bell pepper in addition to tomato in this recipe, this combination is also commonly used in Cuban cooking very heavily which also has strong ties to Spanish cuisine and shares many flavors and dishes with) it was very similar to the Cuban ground beef hash as well.

... yet it manages to be unique and hold it's own ground, I really recommend to any Cuban reading this who loves a good Picadillo to try this recipe out for a variation on "the usual"

Ingredients:
-1 1/2 lbs ground beef or pork
-salt to taste (I used around 1-2 tsp. depends)
-ground black pepper to taste (about 1/2 a tsp. I used more or less to your liking)
-1 good pinch of mono sodium glut amine about 1/4 tsp. (msg, optional I do use it)
-1/2 a red bell pepper finely minced
-1/2 an onion minced
-1/2 a head of garlic about 6 cloves finely minced
-1 can 8 oz. of tomato sauce
-2-4 medium all purpose potatoes cut into small cubes (I mean small like tiny bite sizes)
-2 carrots more or less cut into tiny cubes

Optional Ingredients (I didn't use them because I didn't have them on hand and neither did Shantalls mother Herminia when she made this)
-1 handful of frozen peas for color
-1 can of Qual Eggs drained

Directions:
(1)Add ground pork or beef to a hot deep pan with no oil or anything, and add about 1 1/2- 2 cups water just enough water to slightly cover meat, bring to a rolling boil with salt, pepper, and msg. Let boil on high heat until the water evaporates. This is done so the meat will render more of it's fat and also because in some countries this is used to reduce risk of unsanitary conditions with meat.

(2)Add onions and bell peppers minced and sautee until translucent on medium high, add garlic sautee a little longer, now add tomato sauce, and about another cup of water, bring together to a rolling boil and add potatoes and carrots. Adjust salt to taste.

(3)Cover and simmer until potato and carrot is tender about 7 minutes? Just check occassionally, towards end add peas for color and fold in qual eggs . When done serve with hot white rice (goes very well with Jasmine rice) and whatever sides you wish :)

P.S.

This recipe is very quick and simple to make I was able to make it in under 30-40 minutes. If you forgot to thaw the meat, like I did just throw it in the really hot pan with water and cover on high, move around occasionally and help it break down by beating it with a spoon haha. While waiting you can chop everything and do all your prep work that's what I did when I made it.

You may also be interested in seeing a "Cuban" version Picadillo I posted in my blog so click below if you want to check it out:

Picadillo Salteado Con Papas (Cuban Beef Hash)

Bittermelon Stirfried with Egg and Bacon

Bittermelon I have written about it in my post called "Bittermelon Salad" but just real brief. It is a very bitter vegetable, with lots of health benefits, and I actually enjoy the bitterness and have acquired a taste for it. You can find it at some Asian grocery stores and especially at Filipino stores.

Bittermelon was 1 dollar for 2 pounds so I bought plenty bittermelons, two to make into "Bittermelon Salad" which I enjoyed with Jasmine rice and fried rockhead cod with soy sauce vinegar dip.

So anyways, I remember often times having Bittermelon stirfried with egg and bacon at my Filipino friends house (Shantall) and I really enjoy it, so I gave her a call and asked her how they make it. It is EXTREMELY EASY, I had this for breakfast this morning with Jasmine white rice. (Yes I am aware of the high glycemic index of 109 of Jasmine white Rice, but I hate brown rice in all it's forms I tried it for 2 years and tossed it out the window, I'm sorry I like white rice!)

Ingredients:
-2 bittermelons (cut in half, pith and seeds removed, sliced thinly but not like paper thin)
-1 onion minced
-1/2 head garlic (finely minced)
-4 -6 strips bacon chopped
-6-8 eggs (beaten with a dash of milk, and a couple pinches of salt) -salt to taste
-ground black pepper to taste
-1 pinch of monosodium glutamine/ msg (optional)



Directions:
(1)Heat a wok (if you don't have one a skillet or any pan is fine) on very high heat, add chopped bacon and stirfry until it renders all it's fat, add onions and stirfry for about 3-4 minutes until fragrant and caramelized a bit add garlic and cook until fragrant.

(2)Add bittermelon, mix well, add salt, black pepper, and msg. Stir every 1 minute for about 4 minutes to cook bittermelon.

(3)Add eggs, fold in well and slide, until eggs are cooked and scrambled in well. Taste for salt and add more to taste if neseccary.

(4)Enjoy with some white rice.

Upo & Spinach wiith Ground Pork

I don't know the Tagalog name for this dish, it has a very Chinese taste and feel, again like most of my posts on Filipino food, this was taught to me by my friend Shantall's mother (Herminia) whom I really appreciate and is always makes me feel like family :)

Anyways I really liked this dish, it can be served as a vegetable side, because even though it has pork the pork is not used as the "main" thing in this dish, this dish only uses a little bit of ground pork for texture and taste.

In case you don't know what "Upo" is , it is a type of squash, tastes a little like Zuchini but is more meaty, and has a very light taste, in Filipino stores it is labeled "Upo" I've seen it labeled as "Opo" at Chinese stores. If you cannot find this type of squash I am sure Zuchini (Italian Squash) would be an acceptable substitute, though it wouldn't be "identical" you will still get a really good tasting result :) I found this information on the internet about the squash:

http://www.recipetips.com/glossary-term/t--36034/opo-squash.asp

The first time I encountered this was at the Chinese store I went to (99 Ranch Market which is a chain of Asian stores here), it looked cool, I had no idea how to prepare it, so I walked up to a random lady buying it and ask her how can I cook it, I know it had soy sauce and sugar a long with garlic but don't remember what else I don't recall what she told me but I remember making it when I got home (this was several years ago) anyways back to the present preparing it how "Hermina" taught me this is by far one of my favorite vegetable sides. The ingredients used here are relatively easy to obtain here in the USA and in most places I assume.

Ingredients:
-1/2 lb. ground pork
-salt (not a lot about 1/2 tsp. because you will use other salty stuff in this)
-small pinch monosodium glutamine (msg, this is optional)
-ground black pepper to taste (a couple sprinkles is what I used)
-1 onion cut into medium sized flat squares (like chopped but bigger than usual)
-1/2 a head of garlic finely minced (about 5-6 cloves)
-1 opo squash peeled and cubed
-1 cup chicken broth or stock (canned, homemade, whatever you can even mix small tsp. bouillon with 1 water to make it, or just skip it and substitute it for water but you'll need more salt if you do)
-1 tablespoon soy sauce (or less to taste)
-1 bunch of spinach, washed, cleaned, and coarsely chopped

Directions:

(1)Heat a wok, skillet or frying pan on high heat with no oil, add ground pork and about 1 cup water (enough water to cover ground pork slightly) season with salt, pepper, and msg, stir bring to a boil and cover, uncovering and stiring occasionally.

(2)When water evaporates and onions and garlic, sautee together until fragrant (the pork meat should have released some fat so you don't need to add oil, if your ground pork didn't have enough fat then add a little bit of oil but not a lot very little like a drizzle)

(3)Now add cubed opo squash, mix together, add chicken broth stir (this helps deglaze if you have any drippings/ browning in your pan from cooking the meat), add soy sauce, bring to boil cover and leave on high heat for about 5-7 minutes do not over cook squash unless you like it over cooked.

(4)Not fold in spinach, at first it will seem like a lot but it will wilt, keep folding in incorporating it well until it wilts, then turn of heat and it's ready to eat.

NOTE:
-This dish is not a "dry" dish, it has some liquid not a bunch but it's normal for it to have some juices, it doesn't need to be thickened with corn starch or anything like that. Herminia (the one that I learned this dish from) actually makes it more soupier she adds 2 cups of stock as opposed to 1, but she told me she did it because she just wanted to finish the can of chicken broth she used, so I went with 1 cup.

Fried Starbutterfish

This is as simple as it can get when preparing fish in my opinion, it's simple, just salt, pepper, and deep-fry fish and serve with a dipping sauce and other sides.

I discovered the delicious Starbutterfish when I visited my friend Shantall, her mother often prepares this fish in a variety of way's, one of them is how I will show you here.

Starbutterfish is also known as "Harvestfish" or just "butterfish", they resemble the "Pomfret" type fish except hte Starbutterfish are smaller.

I bought the fish because it is affordable (I bought it at "Seafood City" I must say though I hate that they don't update their website much, the specials from Christmas and New Years are still up), I like the taste, and it's easy to prepare, it was already gutted, cleaned, and fins and tail removed when I bought, just a quick rinse, and more cleaning of the inside just to make sure.

Main Ingredients:
-8 Starbutterfish (cleaned, gutted, etc.)
-salt to taste
-black pepper to taste
-oil to deep-fry (enough to submerge fish)
Dipping Sauce Ingredientes:
-fresh calamansi juice (I didn't have calamansi so I used limes you can use lemon to I guess)
-soy sauce in equal amount to calamansi juice, or less to taste but no more than equal amount.

or other dipping sauce Ingredients:
-white vinegar (preferably cane or coconut vinegar)
-soy sauce or patis (if using fish sauce, use very little just to change color slightly of the vinegar)

Directions:
(1)Heat wok until it throws a small whif of mist (this is called "wok hei" or the "breat hof the wok") then add oil and let it heat for about 5-10 minutes.

(2)Meanwhile salt and pepper the fish well, then add to the hot oil in batches until crisp on both sides about 3-4 minutes on each side, remove and drain on paper towels.

(3)Mix dipping sauce ingredients whichever you choose to make.

(4)Serve preferably with steamed white jasmine rice, cooked vegetables, and pickled vegetables because the acidity of the pickled vegetables go very well with this meal, "Bittermelon Salad" is great with this, or any other pickled veggies, I went I guess "non" traditional, and served it with the Mexican pickled Jalapeños and carrot with pickled onion and oregano a long with some steamed Cauliflower with a soy sauce vinegar dip, very delicious and healthy.

P.S.

(1)What I like about this fish is that when fried the bones are so sensetive that most become edible like when you buy canned sardines with soft bones, the center sometimes stays firm but is easily removable, so it's a good fish for those afrain of choking on spines.

(2)You can do this with other fish you may like I'm sure.

(3)Ha ha I don't know what one would call this fish in Spanish maybe "Pez Mantequilla"? ha ha that sounds silly.

Ampalaya Salad (Bittermelon Salad)

Living in wonderful Southern California with plenty of Asian grocery stores and other ethnic food places, I once discovered "Bittermelon" my first encounter with it was at 99 Ranch Market at their deli, it was stirfried but I don't remember with what, I was appalled it was so BITTER, same thing happened again when I went to a Filipino fast food place called "Pinoy Pinay"

Surprisingly though over time, I grew fonder of many vegetables (and to this day I eat lots of vegetables daily , I always have to have a salad, stirfry, or a vegetable soup whatever but I need vegetables they're good for you and make me feel well and stay slim) anyways I eventually "acquired" a taste for bittermelon when I visited my Filipino friend Shantall and her mother had made a "Bittermelon Salad" I was surprised because I never though of bittermelon as "salad" material, but let me tell you it was delicious, even though it was bitter, the acidity of the vinegar, the spiciness of the ginger, and the saltiness of the salt and fish sauce really married well with the bitterness it was sort of addicting.

So last night I decided to make the bittermelon salad I had at Shantall's house, I gave a quick call to her mother to ask her how he she made it and wa-la I made it, I was surprised my family enjoyed it, it goes very well with fried fish and other oily foods like fried pork, and dishes in rich sauces, the acidity and veggies really compliment the rich meals.

Before I begin let me tell you more about bittermelon, in Tagalog (the official language of Philippines) it is called "Ampalaya" in english it goes by "bittermelon" or "bitter gourd", it is considered "medicinal" by many in asian medicine, and very nutritious, it is claimed to be good for many things particulary good at helping diabetics, and more.

This salad is very healthy, and contains a fair amount of ginger root which is anti- inflammatory, so this salad is something you can feel really good about eating if you like it.

Ingredients:
-2 bitter melons, cut in half, seeds and pith removed, cut as paper thin as possible
-1 large tomato or 2 small tomatoes cut in half then half again and into thin diagnol slices
-1/2 onion julienned and then julienned pieces cut in half
-3-4 inch piece of ginger, peeled and cut into thin little match sticks
-1/2 cup white vinegar (cane or coconut vinegar if available)
-1 tsp. fish sauce (also known as "Patis")
-1/2- 1 tsp. salt more or less to taste
-a pot of how boiling water

Directions:
(1)Place already prepared bittermelon in a strainer or colander, pour hot boiling water slowly over it, and drain well.

(2)Put in a large bowl and toss with all vegetables until well incorporated, add vinegar, fish sauce, and salt to taste, mix well.

(3)Now it is ready, it taste best if it sits a while because the vinegar will pickle the vegetables a bit and it tastes better like that, so best to prepare ahead of time if you can.

PLEASE NOTE:
-I noticed this salad is used more as a relish, a little bit at a time while eating fried fish, etc.

Steamed Vegetables with Vinegar and Soy Sauce dip

Haha yet another thing I learned from my Filipino friend's (Shantall) mother (Herminia). Her mother loves vegetables and usually makes sure that there is always vegetables incorporated into the meal, be it a side dish or within a specific dish.

She sometimes makes a very simple vegetable side dish, she simply steams vegetables (be it broccoli, cauliflower, wedged cabbage, etc.) and will make a vinegar soy sauce dip.

I recommend this if you are ever in a hurry and want some healthy vegetables to eat with your meal.

This has become a regularly prepared thing in my house when we want veggies quickly and have broccoli, cauliflower, or cabbage on hand.
Main Ingredients:
-(whatever veggie steamed I've had this prepared with either cauliflower, broccoli or wedged cabbage or a combination of broccoli and cauliflower)

Dipping sauce:
-soy sauce
-vinegar
Directions:
-In a pot boil some water about 1-2 inches of it, then add veggies cleaned and cut to steam, when ready and they change color check it's doness and if it's good, drain and set aside.

(2)Mix equal amounts vinegar to soy sauce (like 1 tablespoon soy sauce you add 1 tablespoon vinegar) that's how I do it, but it's really to taste.

(3)That's it just get a veggie and dip and eat, it's that simple, trust me! It's good and simple.
PLEASE NOTE:
-This is delicious with boiled whole okra, just get young fresh okra, boil a pot of water, and boil whole until they just change color a bit, drain and serve with dipping sauce you may shock them in cold water if you wish. Very addicting for me.

P.S.
-I know it may sound weird or akward to some but try it, you may like it and it's good for you :)

Herminia's Chicken Adobo

This is another one of those recipes I learned from my friend Shantall's mother. It is chicken cooked in a savory but slightly sweet and tangy sauce made if vinegar, soy sauce, and sugar and it has lots of delicious garlic and potatoes.

I have seen lots of Filipino chicken adobo recipes and I have had Chicken adobo from other Filipino people and places, but I really like Shantall's mom's version of Chicken Adobo.

Serve this with hot jasmine white rice and whatever other side dishes you'd like :)

Main Ingredients:
-1 whole chicken (cleaned, cut into sections, skin on)
-salt to season chicken to taste
-soy sauce a bit to season chicken just to give color a couple light splashes
-pepper to season chicken to taste
-1 onion julienned
-1 head of garlic, cloves peeled left whole
-4 potatoes, peeled and cut into chunks
-Olive oil

Ingredients for the sauce
-1 1/2 cups water
-1/2 cup white vinegar more or less to taste (they use cane, or coconut vinegar, white distilled works here to)
-1/2 cup soy sauce more or less to taste
-1/2 cup packed dark brown sugar more or less to taste (I use 1/2- 3/4 sp does Hermi but some people like using less like 2 tablespoons it's to taste)
-6 small bay leaves (or 3 big ones)
-1 teaspoonful of black peppercorns
-salt to taste (if needed)

Directions:
(1)Wash the chicken and clean well, (you could wash it with vinegar and salt and then rinse well again) now put in a bowl cut into medium sized sections, LIGHTLY season with salt, pepper, and soy sauce (big emphasis on lightly remember the sauce has salt to, just enough soy sauce to give color and light on the salt) now set aside.

(2)Mix sauce ingredients EXCEPT black peppercorns and bay leaves. Taste it, if you'd like add more soy sauce or sugar or vinegar this is all to your taste, the proportion of vinegar, soy sauce and sugar is all to taste set aside.


(3)Heat olive oil in a deep-pot on medium high, sautee onions and garlic until browned and onions are a bit translucent, add chicken and stir and let it release some juices and change color a bit.

(4)Add the sauce ingredients and bring to a strong boil on high, add bay leaves and whole peppercorns, cover and simmer on medium low for about 30 minutes.

(5)Add potatoes, taste if it needs more salt, soy sauce, vinegar or sugar and you can add more to taste, but it should be fine I added a little bit more salt to mine didn't wanna over power with soy sauce. Boil for another 10-15 minutes or until potatoes are tender.

(6)Now your done, enjoy!

NOTE:
The chicken skins are for flavor you don't have to eat them when your eating the dish you remove and set them aside as you eat.

I know it seems like a lot of soy sauce and vinegar but it's diluted with water, and she likes to add a lot of potatoes to it so they thicken and soak up the sauce.

Ginataang Kamoteng Kahoy (Cassava Root in Sweet Coconut Milk)

I have never cooked Cassava (Yuca) in a sweet way. On Saturday I went to my friends house (Shantall) who is Filipino and her mother had this delicious Yuca in coconut milk that was sweetened with sugar. I fell in love with it, why wouldn't I after all it is also one of the most loved starchy root vegetables Cubans love. I could have never imagined it sweet, but let me tell you it is amazingly delicious and comforting for something so simple to make.

So anyways, this week a had bought 2 medium fresh Cassava roots that were on sale, let me tell you how to pick them. You should choose one that is firm, doesn't have tooo many lines all over, and also to check if it's good you.... GASP.... have to snap off a bit of the top part, if you snap it off and it's firm, and white the root is good inside. (Haha atleast I snap only a bit of the top this Peruvian lady at the store snapped it in half haha and if it was not good back to the shelf haha.) or you can take the really practical easy way out and buy frozen Yuca that is peeled.

I bought the fresh one though because it was so fresh and good, after peeling the Cassava I picked it was perfect white and beautiful.

So on seperate note to all my fellow Cubans reading this I suggest you give it a try I know you'll like it :)

Ingredients:
-1- 1 1/2 lbs. Yuca (frozen or fresh)
-1 can coconut milk
-3/4 cups white sugar (more or less to your taste)
-water
Directions:
(1)If using fresh Cassava root, have a pot with water on the side, cut the Yuca into 3 sections, lay it on it's flat round side, and with a knife cut off the peel, cut in half, then place in water to prevent discoloration. (I peeled both Yuca's but I only used 1 and a piece of the other, the rest I froze it so I can use it soups or steam witha Cuban garlic lime sauce)

(2)Now drain it and wash Cassava, add water just enough to BARELY cover, bring to a boil on high and cover to cook on medium heat until tender but not falling apart, you will see the Yuca will sort of open a bit.

(3)Now when Yuca is tender, crank up heat to high, add coconut milk, and sugar to taste now bring to a boil and let it boil uncovered on medium heat for about 5-10 minutes.

(4)Enjoy this simple, comforting, and delicious dessert.

NOTE AND WARNING:
-Do not consume raw cassava root/ yuca/ yucca whatever you wanna call it (we call it Yuca in Spanish) it is very poisonous when raw, and will turn into cyanide in your body and kill you, it's strong enough to knock out a cow ha ha. So unless you wanna die don't taste it raw :) but when cooked it is perfectly safe and delicious.