Are you bored of cooking papaya as atchara (pickled) or as part of tinola? Why not try make it ginataan?
You will need:
½ kilo papaya, peeled and chopped
1 cup kakang gata (First coconut extract)
1 cup 2nd coconut extract
¼ kilo ground pork or pork belly
¼ cup bagoong alamang
1 thumb-sized ginger, minced
1 medium-sized onion, minced
1-2 pieces siling pansigang
Patis to taste
Here’s how to do it:
Render ground pork or pork belly until golden brown. Without adding oil, sauté onion, ginger and bagoong alamang. Add papaya and 2nd coconut extract and simmer until papaya is already cooked. Pour in the kakang gata and add the sili. Simmer over very low heat until oil from the coconut milk starts to appear. Keep on simmering until thickens.
Grating coconut is not the only one available in the market where you buy the coconut. Extracting them is also offered for additional cost of 1-2 pesos per piece.
If you will do extracting at home, add ½ cup of hot water to the grated coconut before extracting too increase the yield and add 1-1 ½ cups of tap water for the 2nd extract.