Guinataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Guinataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach. This is my second version of slipper lobster cooked in coconut milk the Pilipino way. In my previous Guinataan Pitik I used assorted vegetables, for today I used baby spinach. It would have been better if malungay leaves are available in my location here in Australia. How ever I have to innovate and use whatever vegetables that are available. This is not the first time that I used spinach in my guinataan recipes. I have used a lot of spinach in my Guinataan Manok with Spinach.

Pitik is how most of us Pinoy call the slipper lobster. Slipper lobster is known as a cheaper alternative to lobster, it is even introduce as a lobster in some eating places or chefs to the not to informed diners. Never the less it is truly a good substitute of the real lobster for most of us who can not afford one.

Here is the recipe of my Slipper Lobster in Coconut Milk with Spinach, Guinataang Pitik with Spinach.

Ingredients:

1 kilo slipper lobster
2 cans (400ml) coconut milk
4 packets or 500grams baby spinach
1/2 head garlic, chopped
1 small size onion, chopped
2-3 thumb size ginger, cut into strips
1 lemongrass, crushed tied into knot
2-3 green chili, chopped
cooking oil
salt

Cooking procedure:

Wash slipper lobsters and drain. Steam slipper lobster for 10 to 15 minutes, cut in half and set aside. In a large pot sauté garlic, ginger and onion. Add the coconut milk, 1/2 cup of water and lemongrass bring it to a boil and simmer for 10 to 15 minutes stirring occasionally or until the liquid is reduced to about 2/3. Add in the green chili, lobster and simmer for 3 to 5 minutes. Add in the spinach and continue to cook for 2 to 3 minutes. Season with salt to taste. Serve with a lot of rice.

See other related Guinataang recipe:

Guinataang Alimango with Malungay
Guinataang King Crab, King Crab in Coconut Milk
Guinataang Susong Pilipit with Banana Blossom
Guinataang Puso ng Saging at Saang
Guinataang Puso ng Saging at Hipon
Guinataang Sugpo at Kamias
Guinataang Alimasag at Malungay
Guinataang Tahong, Mussels in Coconut Milk
Guinataang Pitik, Slipper Lobsters
Guinataang Langka na may Alimasag
Guinataang Halaan
Guinataang Kuhol
Guinataang Hipon Tabang at Bulaklak ng Kalabasa
Guinataang Hipon
Green Mussels and Vegetables in Coconut Milk
Kinunot na Alimasag

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Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk. Most Pinoy love cooking with coconut milk or ginataan. Some of the best Pinoy food are cooked with coconut milk. Even the national dish adobo has a version with coconut milk. Now if you have been craving for adobo in coconut milk and looking for a simple recipe then look no further, today I would like to share my version of a simple Adobong Baboy sa Gata.

For this recipe I used the canned coconut cream, I do love and hope to cook my ginataang dishes using fresh coconut milk but it is not readily available in my location. Using canned coconut milk is convenient but there’s nothing better than using fresh ingredients. I do have also a chicken version of adobo sa gata using coconut powder, just click the link Adobong Manok sa Gata should you want also to try cooking adobo sa gata using coconut powder. The cooking methods are basically the same. Here is the recipe of my version of Adobong Baboy sa Gata.

Ingredients:

1 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 big can canned coconut cream
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
2-3 pieces long green/red chili
1-2 stalks lemongrass, trimmed, crushed
salt

Cooking procedure:

Place the pork in a large sauce pan, pour 1 to 2 cups of water. Add in vinegar, soy sauce, garlic, peppercorns, bay leaf and half of the coconut milk, bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender add in the remaining coconut cream and continue to simmer until most of the liquid has evaporated and has turned into an oily sauce. Add in the long chili and cook for another minute. Serve hot with a lot of rice.

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