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Ginataang Galunggong
A creamy, flavorful Bicolano dish featuring galunggong simmered in rich coconut milk, infused with the distinct flavors of Bicol.
⏱️ 45 minutes • 👥 Serves 4 • 📊 Easy • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐500 grams, cleaned and scaled Galunggong (Milkfish)
☐2 cups, from about 2 mature coconuts Gata (Thick Coconut Milk)
☐1 cup Tubig (Water)
☐2-3 pieces, sliced (adjust to your spice preference, bes!) Sili (Chilis)
☐1/2 medium, chopped Sibuyas (Onion)
☐3 cloves, minced Bawang (Garlic)
☐to taste, girl, don't be shy! Asin (Salt)
☐to taste Paminta (Pepper)
☐1/2 cup, young jackfruit, thinly sliced Langka (Jackfruit), optional
☐a small handful Dahon ng sili (Chili Leaves), optional
How to luto (Cooking Steps)
1. Sauté bawang and sibuyas until fragrant. Charaught! Para sosyal.
2. Add sili and optional langka. Stir-fry for a minute, then add the galunggong. Season with salt and pepper.
3. Pour in the tubig and let it simmer for about 5 minutes, allowing the flavors to meld.
4. Carefully pour in the gata. Simmer gently for another 10-15 minutes, or until the galunggong is cooked through and the sauce has thickened. Don't let it boil furiously, ha? Masarap yan pag-slow simmer.
5. Add the chili leaves (if using) during the last few minutes of cooking. Serve hot with steamed rice.
Tips
Para mas flavorful, marinate the galunggong in a mixture of salt, pepper, and a little patis for about 30 minutes before cooking. Super sosyal tip! And don't overcook the galunggong, baka maging rubbery! Charot.
Luto Time: 45 mins
Serves: 4
Easy

Ginataang Galunggong

A creamy, flavorful Bicolano dish featuring galunggong simmered in rich coconut milk, infused with the distinct flavors of Bicol.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/10 items
How to Cookhow to luto
1Sauté bawang and sibuyas until fragrant. Charaught! Para sosyal.
2Add sili and optional langka. Stir-fry for a minute, then add the galunggong. Season with salt and pepper.
3Pour in the tubig and let it simmer for about 5 minutes, allowing the flavors to meld.
4Carefully pour in the gata. Simmer gently for another 10-15 minutes, or until the galunggong is cooked through and the sauce has thickened. Don't let it boil furiously, ha? Masarap yan pag-slow simmer.
5Add the chili leaves (if using) during the last few minutes of cooking. Serve hot with steamed rice.
Tipstips

Para mas flavorful, marinate the galunggong in a mixture of salt, pepper, and a little patis for about 30 minutes before cooking. Super sosyal tip! And don't overcook the galunggong, baka maging rubbery! Charot.