Saturday, May 24, 2014

Ginataang Canned Smoked Tuna with Spinach

Ginataang Canned Smoked Tuna with Spinach. This dish may not look as colorful or not visually appealing but mind you it is as good as any Vegetable Ginataang dish. I have been using baby spinach as an alternative vegetable on a lot of my vegetable dishes that I have cooked here in Australia. Baby spinach are readily available in most supermarkets even on remote mining Town where I am now located. Ginataang Canned Smoked Tuna with Spinach came about when I was looking for something that require less ingredient, easy to prepare and can be cook in less than 20 minutes.

I am sure the ingredients should be available in most supermarket where ever you are including the spinach. As I said cooking is definitely easy, here’s how I cooked my Ginataang Canned Smoked Tuna with Spinach.


2 bags of 120 grams baby spinach

1 small can/140ml canned coconut cream

1 small can/125 grams canned smoked tuna slices

2-3 cloves garlic, peeled, crushed, chopped

1 thumb size ginger, skinned cut into thin slices

1 small onion, peeled, chopped

1 tbsp. salted shrimp paste

1 piece red hot chili, chopped, optional


cooking oil

Cooking procedure:

Heat oil in a wok then stir in the garlic and ginger and stir fry for a minute. Then add in the onion and chili, stir cook for a minute. Now add in half of the coconut cream, about 3/4 cup of water and the salted shrimp paste, bring to a boil a simmer for 5 to 8 minutes stirring occasionally to prevent the coconut cream from curdling. Now add in the spinach and continue to cook for 3 to 5 minutes. Add in the canned smoked tuna and continue to cook for another 3 to 5 minutes or until most of the liquid has evaporated, season with salt to taste. Serve with a lot of rice.


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