Ingredients with Measurements:
- 4 cups of boiled white corn kernels
- 1 cup of coconut milk
- 1/4 cup of brown sugar
- 1/2 teaspoon of salt
- 1 ripe mango, diced
- 1/4 cup of red onion, diced
- 1/4 cup of fresh cilantro, chopped
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon of lime juice
Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
- Mixing spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the boiled corn kernels, coconut milk, brown sugar, and salt. Mix well.
2. In a separate mixing bowl, combine the diced mango, red onion, cilantro, jalapeño pepper, and lime juice. Mix well to make the coconut-mango salsa.
3. To serve, spoon the binatog into individual bowls and top with the coconut-mango salsa.
4. Enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 56g
- Protein: 6g
Substitutions for ingredients:
- Instead of white corn kernels, you can use yellow corn kernels.
- Instead of coconut milk, you can use almond milk or soy milk.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of mango, you can use pineapple or papaya.
- Instead of red onion, you can use white onion or shallots.
- Instead of cilantro, you can use parsley or basil.
- Instead of jalapeño pepper, you can use serrano pepper or red pepper flakes.
- Instead of lime juice, you can use lemon juice or apple cider vinegar.
Variations:
- You can add shredded coconut to the binatog for extra coconut flavor.
- You can add diced avocado to the coconut-mango salsa for extra creaminess.
- You can add cooked shrimp or chicken to the binatog for extra protein.
Tips and tricks:
- Make sure to rinse the boiled corn kernels with cold water before mixing them with the coconut milk mixture.
- Adjust the sweetness and saltiness of the binatog to your liking.
- Adjust the spiciness of the coconut-mango salsa to your liking.
Storage instructions:
- Store the leftover binatog and coconut-mango salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the binatog, microwave it for 1-2 minutes or heat it in a saucepan over medium heat until warmed through.
- To reheat the coconut-mango salsa, let it come to room temperature before serving.
Presentation ideas:
- Serve the binatog and coconut-mango salsa in separate bowls and let your guests assemble their own bowls.
- Garnish the binatog with chopped cilantro or shredded coconut.
Garnishes:
- Chopped cilantro
- Shredded coconut
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Fresh fruit salad
Suggested side dishes:
- Garlic rice
- Steamed vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the binatog is too dry, add more coconut milk or water.
- If the coconut-mango salsa is too spicy, add more diced mango or avocado to balance the heat.
Food safety advice:
- Make sure to cook the corn kernels thoroughly before mixing them with the coconut milk mixture.
- Store the leftover binatog and coconut-mango salsa in the refrigerator and consume within 3 days.
Food history:
- Binatog is a popular Filipino snack made from boiled white corn kernels and coconut milk.
- Mango salsa is a popular Mexican condiment made from diced mango, red onion, jalapeño pepper, and lime juice.
Flavor profiles:
- Binatog is creamy, sweet, and slightly salty.
- Coconut-mango salsa is sweet, tangy, and spicy.
Serving suggestions:
- Serve the binatog and coconut-mango salsa as a snack or light meal.
- Serve the binatog as a side dish to grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Philippine