My mom loves anything cooked in gata so I taught her this recipe that I learned from one of the eateries I frequented when I was still studying in UP Diliman. The original recipe calls for lots of sliced papaya and some diced chicken, but the recipe evolved into making the chicken cut into tinola-sized pieces and the papaya cut into half-inches thick. Sabi nga ni Mama, “Eh sa bahay naman lulutuin, bakit kailangang carinderia-style ang hiwa?” Oo nga naman. May point.
Leave it to my mother to make my recipes richer and yummier! Anyway…
You will need the following for this recipe that’s good for 6-8 people–
2 pecho (chicken breast) that should weigh around 1 kilo, cut into serving pieces
2 medium green papayas, sliced
2 cups kakang gata (first extract of grated coconut)
2 cups gata (2nd extract or pressing of grated coconut)
6 cloves of garlic
2 medium red onions, sliced thinly
1 inch of ginger, sliced
1 cup malunggay leaves
1 green chili (yung pamaksiw)
2 chicken bouillon cubes
patis or fish sauce to taste
Step 1- In a large pan, saute the onions, garlic and ginger in medium heat.
Step 2- Add chicken when onions become transluscent. Mix well.
Step 3- Add crumbled bouillon cubes when chicken turns opaque. Stir.
Step 4- Add coconut milk. Make sure it’s the second extract. Also add the chili. Cover and simmer for 10 minutes.
Step 5- Add the papaya. Cover and simmer again for another 10 minutes.
Step 6- Add the malunggay. Cover and simmer for 2 minutes.
Step 7- Add the kakang gata (first extract) and some patis according to taste. Stir and simmer for 5 minutes.
Serve hot with rice and a saucer of patis with siling labuyo or siling pamaksiw.
Last time Mama and I cooked this, Daddy prepared dessert. Salted caramel ice cream with sliced bananas. Perfect way to end a delicious meal made and enjoyed with my loveydoveys!
Happy eating! :)
// listening to Kanye West – Power