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Ginataan

Filipino dish made with coconut milk

Field	Value
name	Ginataan
image	[[File:Ginataang kalabasa at hipon (shrimp, calabaza, green beans, and eggplant in coconut milk) - Philippines.jpg	220px]] [[File:Ginataang mais (Sweet corn rice porridge, Philippines).jpg	220px]]
caption	Top: Ginataang kalabasa (calabaza and string beans in coconut milk) with shrimp;
Bottom: Ginataang mais, a dessert rice gruel (lugaw) with sweet corn and coconut milk
country	The Philippines
course	Main course, dessert
served	Hot or cold
main_ingredient	Coconut milk (gatâ)

Bottom: Ginataang mais, a dessert rice gruel (lugaw) with sweet corn and coconut milk Ginataan (pronounced: ), alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ (coconut milk). Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it may refer to a number of different dishes, each called ginataan, but distinct from one another.

During the Spanish colonial era, ginataan was brought to Mexico through the Manila galleons which docked in Acapulco. Today, it has become naturalized in the regional cuisines of Guerrero and Colima, like the zambaripao or the tuba. In Spanish it is called guinatán.

Terminology

Ginataan is the affixed form of gatâ ("coconut milk"): g- + -in- + -atâ + -an ("done with coconut milk"). It usually refers to dishes which are eaten with rice during the major meals of the day. It normally follows the form "ginataan na/ginataang + (whatever it is cooked with)" or "(dish name) + sa gatâ". For example, ginataang hipon refers to shrimp cooked in coconut milk, ginataang gulay to an assortment of vegetables cooked in coconut milk, ginataang alimango is mud crab cooked in coconut milk, while ginataang manok is chicken cooked in coconut milk. Coconut milk may be added to existing dishes as in ginataang adobo (known more commonly in Tagalog as adobo sa gatâ).

There are other dishes which are known by unique names including Bicol express, laing and variants of pinakbet, which nonetheless fall under the ginataan category because they use coconut milk as one of the main ingredients.

Sweet variants

Main article: Binignit

Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. For example, the Visayan binignit, a soup made with coconut milk, glutinous rice, tubers, tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo). This soup is also called "giná-tan" in Bikolano, "ginettaán" in Ilokano, and "ginat-ang lugaw" in Hiligaynon. If gummy balls made of pounded glutinous rice are used instead of plain glutinous rice, it becomes a dish called ginataang bilo-bilo or simply bilo-bilo. Ginataang mais is another example of a dessert soup; a warm, sweet, thick gruel made with coconut milk, sweet corn, and glutinous rice.

List of ''ginataan'' dishes

Dishes considered under the ginataan category include:

Main dishes

Adobo sa gata
Beef kulma
Curacha Alavar
Ginataang ampalaya
Ginataang hipon
Ginataang isda
Ginataang kalabasa
Ginataang kuhol
Ginataang labong
Ginataang langka
Ginataang manok
Ginataang Puso ng Saging
Ginataang ubod
Ginisang munggo sa gata
Gising-gising (ginataang sigarilyas)
Inubarang manok
Inulukan
Kinilaw
Kinunot
Kulawo
Laing
Lawot-lawot
Linarang
Piaparan
Pininyahang hipon
Pininyahang manok
Piyanggang manok
Piyassak
Rendang
Sarsa na uyang
Sinanglay
Sinantolan
Sinilihan (Bicol express)
Sinina
Sorol
Tinumok
Tinumtuman
Tiyula itum

Dessert

Bibingka
Bibingkang malagkit
Biko
Bilo-bilo
Binagol
Binaki
Binatog sa gata
Binignit
Biniribid
Biyaki
Cassava cake
Coconut toffee (Balikutsa, Butong-butong, Tira-tira, Gináok, Pulot)
- Matamís sa báo (Sundot kulangot)
Daral
Espasol
Ginataang mais
Ginataang munggo
Ginataang saba
Guinomis
Kalamay
Kaluko (Kinaluko)
Latik
Maja blanca
Moche
Morón
Nilupak
- Nilubyan
Panyalam
Pinakro
Salukara
Sapin-sapin
Sayongsong (Balisungsong, Sarungsong)
Suman
Tupig
Ube halaya

References

"Spanish Influence on Filipino Food".
Muñoz Zurita, R.. "Guinatán - Diccionario enciclopédico de la Gastronomía Mexicana".
(8 August 2021). "La herencia asiática en México: nuestra cuarta raíz". El Universal.
Myke Sarthou. (2014). "The Filipino Family Cookbook: Recipes and Stories From Our Home Kitchen". Marshall Cavendish International Asia Pte Ltd.
(2007). "Philippines Country Study Guide". International Business Publications.
Linda Civitello. (2007). "Cuisine and Culture: A History of Food and People". John Wiley & Sons.
(November 5, 2013). "Adobo sa Gata". Kawaling Pinoy.
"Bicol Express Recipe". Panlasang Pinoy.
"Pinakbet with Gata (Vegetables Cooked with Coconut Milk)". Food Batangas.
(April 16, 2014). "Foods to Have During the Holy Week: BINIGNIT". Essshiii Food Blog.
"Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut milk)". Pinoy Cooking Recipes.
(March 2, 2013). "Ginataang Mais (Corn in Coco Milk)". Food.com.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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