Chicken and straw mushrooms in coconut milk
It’s a variation of the traditional guinataang manok–a quickie version, that is. A panic-time version, even. There was too little time and a pack of boneless chicken thighs would thaw faster than a whole chicken. I had no tomatoes but I had both green and red bell pepper. The contents of a pack of boneless chicken thighs wouldn’t have been enough to feed five people so into the dish went a can of straw mushrooms. Despite all the limitations, this dish of chicken and straw mushrooms in coconut milk turned out fine. Actually, with my family, anything with coconut milk is considered a feast hehehe…
Thing is, really, never to be afraid to experiment. I simply hate it when people insist that there is only a certain way to cook a dish. Or that a dish is all wrong unless it does not have all the traditional ingredients in the “proper” proportions. Phooey! It is you who will eat what you cook so never mind about other people’s prejudices and superstitions. Let them be with their myopia. Cooking is an adventure so enjoy it!
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
9 Responses to “Chicken and straw mushrooms in coconut milk”
Leave a Reply
I’m all for experimenting. I only have a problem with people modifying traditional recipes so much that it becomes unpalatable and/or unhealthy (e.g. making Chinese dishes very sweet to accommodate Western tastes). Sometimes that gives people wrong ideas on the eating habits of where the dish originates from. I get a lot of “I don’t like [this dish/this ethnic cuisine] because it tastes gross”, not knowing that there’s a lot more to, say, Chinese food than a sad, MSG-laced sweet and sour pork.
Hummmmmmm, I loooooove coconut milk recipes. AND I love straw mushrooms. This recipe is definitely a MUST try for me. maybe even tonight!
oh, i agree, Rose. Experimenting shouldn’t be license to murder. LOL And MSG just ruins the natural flavors of food.
hope you enjoy it ritchie. you can always add another siling haba for a spicier dish.
I agree. I just hate it when people would say ” this is how you cook it”.
yahoo gata na naman!!! maybe i’ll add some curry in this one or some pineapples, bahala na, basta may gata
thank you for the recipes!
Hmmnn…Yum … am looking for recipes with gata. I’m really glad I am finding food blogs of pinoy recipes .Thanks!
wow!! basta may gata paborito namin.your d best connie tnx sa recipe.
gata! gata! gata! gata! gata!
i grew up with coconut milk… maybe second to mother’s milk! we actually put gata in dinuguan, but it won’t last long. don’t know how long, really… the dish is mostly gone before we can time its expiration, usually in a matter of minutes.
i’m going to try this recipe, looks yummy…. i also love adobong manok with gata. my late mom used to serve us this “pininyahang manok”, wherein you can use either evaporated milk or gata with pineapple and carrots and potatoes. when she died, i started learning to cook all those receipes she used to serve us, (w/c are all palpak at first)until i got my brothers thumbs up and told me that “pareho na ng luto mo and luto ni Nanay noon”. I felt proud but the downside is that everytime there is a family gathering, I am always assigned in (guess what!) kitchen!