After squeezing the grated coconut mix with water its juice is called “gata’ in Tausug language. If we say “giyataan” a food cook with the presence of coconut milk, in Tagalog they called it “ginataan”. Giyataan nangka’ is a typical fruit vegetable eats daily by most Tausug. Its taste relied much on coconut milk and dried fish. The best dried fish to mix in giyataan are big fishes like boarfish, cavalla fish, mackerel, etc.
This type of food is popular in the rural areas. Lunch time is a good timing to eat it. Because there are people don’t use to fill their stomach with heavy giyataan soup on dinner. This food contains more benefits to human health. The turmeric alone, which becomes the soup’s color, is enough to tell us the health profit we could avail out of it.
Here are few steps to follow if you’d like to try this recipe at home.
Ingredients:
- 1 ft. X 6 Inches unripe jackfruit or small unripe jackfruit will do
- Onion – 1 Piece
- Tomato – 2 pieces
- Head of dried fish – 1 piece
- Garlic – 4 cloves
- Ginger – 2 thumbs
- Turmeric - 3 Thumbs
- Lemongrass – 2 pieces
- Coconut milk – 2 liter
- Aromatic and pungent herb – 7 leaves
- Salt to taste
- Msg. (optional)
Method:
Step 1:
- Peel the jackfruit and other spices
- Divide the peeled jackfruit into six
- Cut the divided jackfruit into pieces
- Don’t shell the jackfruit seeds
- Remove the core of jackfruit
- After cutting, boil the cut jackfruit in the pot until it cook.
- Pour out the water on the pot if the jackfruit is cooked.
Step 2:
- Peel and cut all the spices into pieces.
- Pound the ginger, turmeric, garlic, lemongrass & black pepper.
- Put the cooked jackfruit and all spices on the pot.
- Pour the coconut milk.
- Boil for 10 minutes.
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