Ginataang Gulay Recipe
Ringo | On 28, Sep 2012
I’m a little beleaguered when I found a person who is in his/her adult stages of life don’t eat vegetables. Come on! I can understand if you’re a kid, but adult, nope.
One time, I am eating in this restaurant with my friend when an adult beside us was served with peas, corn and many more vegetable as a side dish. She made a disgusted look and said in a loud voice that “I hate all vegetables” getting the attention of everyone. She even called the waiter to get rid of the vegetable in front of her.
Having is baby-taste despite your adult is being childish, right?
Enough with my nerves; one of the greatest vegetable dishes that my mom cooks is the “Ginataang Gulay,” a dish composed of different types of vegetables that are cooked in a coconut milk with some meat.
- 1 kilo of pork – sliced in small pieces
- 2 cups water
- 2 cups coconut milk
- 1 bundle of String Beans – chopped for about 2-inches
- 4 pieces egg plant – chopped
- 1/2 squash – chopped
- 1 bundle of Malunggay leaves
- 1 medium ampalaya
- 1 spoon bagoong or shrimp paste
- 1 spoon salt
- 1 piece siling panigang
- Saute garlic and onions.
- Add the pork and let it simmer for a while.
- Add water and let boil for about 15 minutes.
- Add 2-3 pieces of squash. This was my mom’s process, the result will melt some squash that will add flavor to the soup.
- Add coconut milk and let boil for another 30 minutes or when some of the water evaporate.
- Add the egg plant and let boil for 2-3 minutes.
- Add the ampalaya, siling panigang, shrimp paste, string beans, seasonings, salt and rest of the squash. Boil until the squash is already cooked.
- Add Malunggay and boil for 30 seconds.
- Serve with steaming hot rice.
The step 4 is one of my mom’s magic. This process will break down the squash flesh that will soon add color, texture and flavor to the coconut milk. Best eaten while still hot.