Chamorro Style Coconut Spinach
This was one of the MAIN food at a real Chamorro fiesta. I'll be sharing my recipe with you and Oh my gosh! You are going to LOVE it if you're the kind of person who loves to eat NEW food!
Ingredients:
- 2 cans of coconut milk
- 2 packs of frozen spinach
- 1 cup of finely chopped onions (minced)
- 3 to 4 cloves of garlic (minced)
- 2 tablespoons of minced ginger
- 3 fresh red hot peppers (Vietnamese hot peppers.. they are very tiny)
- Add salt and ground black pepper to taste
- 3 tablespoons of olive oil (if you don't have olive oil, then you can use extra virgin olive oil.. that's what I use)
- 2 teaspoons of lemon juice
Directions:
1.) Wash all the onion, garlic, ginger, and frozen spinach. Drain the spinach and squeeze out all of the water from it.
On a medium sauce pan add the oil, onion, garlic, and ginger. Put the stove on medium/high heat. Wait for it to simmer and until you can smell the onion, garlic and ginger.
2.) Add the spinach, lemon juice and mix it until it tenderizes.
3.) Cook for at least 5 minutes, then lower the heat and add the 2 cans of coconut milk and chopped up red hot peppers.
4.) Add salt and the ground black pepper to taste.
5.) Cook it for 5 minutes on low. Put the stove on low and cover it with a lid. Wait until you see a color change. The coconut milk should turn light green. Taste it to know if it's ready! If it still needs more salt, then you can add a bit more.
After it's ready, then turn off the stove (don't want to burn your house down, do ya?)
6.) Serve and enjoy! heart
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