Filipino love ginataang gulay, which is mostly composed of different vegetables boiled along with coconut milk. It is usually paired with meat like pork. However, it’s also good with seafood like sugpo or prawns.
This ginataang gulay at sugpo is simple yet sumptuous. It’s boiled until it dries out, thus, producing oil that adds flavor to the dish.
- 1/2 kilo sugpo
- 1 bundle string beans – sliced
- 1 kilo kalabasa – peeled and sliced
- a large siling haba
- 2 medium red onion – chopped
- 5 cloves garlic – minced
- 1 tablespoon chopped ginger
- 1 cup coconut milk
- salt and pepper to taste
- Saute garlic, onion, and ginger. Let it simmer until aromatic.
- Add the kalabasa and a little water. Let it boil.
- Add the string beans and let it simmer.
- Put the coconut milk and boil until the sauce reduces.
- Season with salt and pepper.
- Add the sugpo and let it boil for a few minutes.
- Cover and let it rest.
- Serve and enjoy.
- Clean the sugpo properly. You can do with a running water from a faucet while rubbing it with your finger. You should also cut the antenna.
- Don’t over cook the sugpo. Otherwise, it will become rubbery. One indication that it’s already cook is when it forms the letter “C”. Don’t let it form to “G” or it will be chewy.
- When cooked, the kalabasa will disintegrate and will combine with the coconut milk.
- When the sauce reduces, it will produce oil, which will add this wonderful flavor.