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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Guinataang Pusit at Baboy

Guinataang Pusit at Baboy. To keep up to my promise to try to regularly post, today I have taken an extra effort by sharing an OPC original and innovative dish Guinataang Pusit at Baboy. The truth was I have planned for Adobong Pusit at Baboy, however I could not source the right type of squid. All that was available at the supermarket was large squid tubes. Well the squid adobo could wait for future post.

Guinataang pusit is a common fare to most Pinoy who love seafood and guinataang food. Most at the time we try to stick to the traditional cooking we have grown to. With today’s post I have combined two separate guinataang dish into one. As expected the flavours of the two delicious dish was infused into one great dish.

To cook Guinataang Pusit at Baboy the pork has to be cooked first until tender before adding the squid. The squid would only require short cooking time to retain its tenderness. For this recipe I have used canned coconut cream since fresh coconut milk is not available here. Now if you have access to fresh coconut milk then I would recommend use fresh. For the squid any type would do in fact the type that we usually use for Adobong Pusit would be the best. Here is the recipe of OPC’s original and innovative Guinataang Pusit at Baboy.


Ingredients:

1 1/2 kilo large squid tube, cut into 3/4” rings
1 kilo pork, cut to adobo size
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
3 thumb size ginger, skinned, cut into thin strips
2-3 green/red long chili, sliced diagonally
1 1/2 canned coconut cream
1/2 cup bagoong alamang, salted shrimp paste
1-2 stalk lemongrass, trimmed, founded, tied into a knot
salt
cooking oil

Cooking procedure:

In a large sauce pan sauté garlic, ginger and onion. Add in the pork, lemongrass and half of the bagoong alamang, stir cook for 3 to 5 minutes. Now add in 1 can of the coconut cream and about 1/2 to 3/4 cup of water. Bring to a boil and simmer for 30 to 45 minutes stirring occasionally, or until the liquid is reduced to almost dry to an oily sauce and the pork are tender. Now add in the squid, chili, the remaining coconut milk and remaining bagoong alamang. Stir cook for another 5 to 10 minutes. Correct saltines if required. Serve hot with lots of rice.

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