Image Image Image Image Image Image Image Image Image Image

Food Citations | June 26, 2017

Scroll to top

Top



No Comments

Ginataang Gulay Recipe

| On 28, Sep 2012

Ginataang Gulay.jpg

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.

Ingredients:

  • 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
  • garlic
  • onions
  • seasonings

Procedure:

  1. Saute garlic and onions.
  2. Add the pork and let it simmer for a while.
  3. Add water and let boil for about 15 minutes.
  4. 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.
  5. Add coconut milk and let boil for another 30 minutes or when some of the water evaporate.
  6. Add the egg plant and let boil for 2-3 minutes.
  7. Add the ampalaya, siling panigang, shrimp paste, string beans, seasonings, salt and rest of the squash. Boil until the squash is already cooked.
  8. Add Malunggay and boil for 30 seconds.
  9. 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.

Learn more the author of this post:

Ringo
I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

Submit a Comment