Frozen Ginisa = Great Instant Meals
Working as a foreign correspondent meant a very abnormal life; sometimes I was free for an entire month; most often the status was “on call” which means always packed and ready to leave at a second’s notice. As we were raising five kids, the situation forced Vic and I to develop shortcuts that allowed the family to have homemade meals in minutes.
We were always stocked with homemade breading mix, frozen beef stew, pre-cut cooked roasts and other preparations that made me feel less guilty about being away from home too long. Of these shortcuts, the one I still prepare weekly is the most versatile: basic ginisa or sautéed garlic, onions and tomatoes.
Summer is the best season to make lots of ginisa; vine-ripened tomatoes are cheap, as are fresh local onions harvested from Nueva Ecija. Garlic is still mostly imported, but the cost is really minimal as one only needs a small amount for making sautés.
When buying tomatoes, choose those that are deep red and very ripe as they have the most nutrition and flavor. They are also much cheaper, as ripe tomatoes are considered rejects or second choice when vendors classify their stuff; Filipino consumers prefer half-ripe, almost green tomatoes to juicy red ones. This strange consumer practice harks back to the time when most households had no refrigerators.
Peeled tomatoes -- Wash the tomatoes well and prepare for peeling the skins off. There are two ways: freezing and blanching. When I have time and freezer space, I dump all the tomatoes in the freezer overnight; the skins slip off easily the next day, leaving buckets of red fruit that’s exactly like expensive canned tomatoes.
When I am in a rush or when the freezer is full, I blanch the tomatoes, in batches, in boiling water for 30 seconds, then shock them in cold water to stop the flesh from overcooking.
At this point, the peeled tomatoes are ready for cooking or for storing in the freezer in small batches.
Best oil for ginisa – To make the ginisa, peeled tomatoes should be coarsely chopped and drained, the juices saved for adding to the pan at the last stage. Chop ½ kilo onions for every kilo of tomatoes, mince a handful of garlic cloves.
One has a wide choice of oils for basic sauté: olive oil, ordinary vegetable oil or bacon grease. My favorite is fat skimmed off the top of stews and adobo, which I keep in a covered jar in the refrigerator. The oil level rises each time I cook adobo, pot roast, stew or kaldereta. This rendered fat carries the colors and complex flavors of all the dishes they are skimmed from, adding a different dimension to the simple ginisa.
Fat from langonisa, tapa and tocino are kept separate, used only in cooking tuyo, daing and tinapa; the flavors of cured meats are too strong and overpowering for anything else. Shunned today for high sodium and cholesterol levels, langonisa and tocino oil used to be a favorite for making fried rice.
Slow cooking is key – As with many recipes, patience is the key to making good ginisa. First, the oil has to be heated slowly until it is hot but not smoking, then the garlic is added and the heat is turned down while the garlic is stir-fried until light brown. Add the onions and raise the heat to high.
Stir the onions non-stop until the edges start to color, then turn down the heat to low and cook the onions until translucent. Raise the heat to medium and continue stirring just until the onions begin to color.
Pour in the chopped tomato pulp, and turn the heat on high, stirring constantly until the mixture starts to simmer. Continue cooking on medium, stirring frequently to prevent scorching at the bottom. As the sauté thickens, slowly add the tomato juices until all is absorbed. Add salt and pepper to taste. Divide into ¼ cup packs and freeze. Thaw naturally or in the microwave when needed.
Meals in minutes – Because close to 80% of Filipino viands are built around a foundation of ginisa, this shortcut allows one to cook the most complicated dishes in minutes: menudo, apritada, sarciado, cardillo, pinakbet, mongo gisado, togue with tokwa, ampalaya.
Here are some more for main courses and snacks:
Pizza – Spread ginisa over bread, top with tinapa or sardines, sliced tomatoes and grated cheese. Toast or bake until cheese melts.
Torta – Mix French fries or grated potato with ginisa, add to beaten eggs and fry, browning on both sides. Cut into wedges and serve with tomato catsup.
Eggplant omelette– Peel and chop eggplant, fry lightly and stir in ginisa. Mix with beaten egg and fry in batches.
Pinoy Spaghetti – Slice hotdogs or Vienna sausages into thin disks, mix with ginisa and heat. Add Pinoy tomato catsup to taste. Toss with boiled pasta and top with grated cheese.
Paella – Mash leftover boiled/steamed rice to separate grains. Stir-fry rice with heated ginisa, season with more salt and pepper. Add sliced red and green peppers, fresh clams and mussels; cover tightly over low heat until shellfish open. Sprinkle with leftover ham. bacon, pepperoni, roasted or fried chicken, barbecue, lechon. Mix well, continue to cook, covered, over very low flame until heated through.
Sinigang sa miso – Heat ginisa, add sliced ginger and ½ cup miso and stir-fry until fragrant but not scorched. Add ½ liter water and mashed tamarind or green mango (or instant sinigang mix). Bring back to boiling, slip in slices of fresh or leftover fried fish and salt to taste. Lastly, add green leafy vegetable (mustard, kangkong, camote top, pechay) and cover. Turn off heat. - Article Courtesy of Manila Bulletin.
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