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Ginataang Gulay
Ginataang Gulay
"Welcome back to our collection of Pinoy Budget Ulam! Today’s feature, Ginataang Gulay, is a healthy dish with a mixture of veggies, meat and seafood cooked in gata (coconut milk). Ginataang gulay is a traditional Filipino ulam loved by many especially when cooked in freshly squeezed gata. Filipinos have a number of food cooked in gata such as laing, gising-gising, ginataang bilo-bilo. There are also a number of “kakanin” which use coconut milk. Coconut is really a wonder tree!"
NotesThe reason for adding in the coconut milk by half is to lessen the coconut oil that would come out of the mixture. If you will put all of it at once, the coconut milk will be exposed to more heat which will trigger the production of oil. Most people don't like oily food, and this technique would help them. But If you want more oil (it's virgin coconut oil anyway), you may simply add in all the coconut milk at once and proceed to the next steps.
You may also opt-out pork if you want ginataang gulay with just seafood. It will taste amazingly the same. (I personally like ginataang gulay with seafood. It's just so good!)
Serves4
Preparation Time10 min
Cooking Time35 min
Cooking MethodCasserole
Ingredients
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1 pc medium-sized onion, chopped
- 125 grams pork, cut into thin slices
- 6 pcs shrimp, medium size
- 4 pcs crabs, medium size (optional)
- 1 cup kakang gata/ coconut milk in can
- 1 cup water
- 1 cup squash, cut into cubes
- 1 bunch string beans, cut about 3 inches long
- 2 pcs eggplant, cut into bite sizes
- 4 pcs okra, cut into bite sizes
- salt
- pepper
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In a pan, heat oil. Saute garlic and onion until light brown.
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Add pork and stir while adding a pinch of salt. (Adding salt while in this stage brings out the natural flavor of the pork.)
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Once the pork is cooked, add in shrimp and the crabs. Cook until they turn orangey. Add some more salt to let the flavor come out of the mixture. (Be careful not to put in too much salt! Just a pinch or your mixture will be too salty.)
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Add half of the coconut milk followed by water. Cover and bring to a boil.
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When the sauce is thick and has reduced, add the vegetables. Let it simmer for 4-5 minutes.
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When the vegetables are cooked but firm, put the rest of the coconut milk to the mixture. You may also want to add a bit more water if you want to have more sauce.
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Add salt and pepper to taste. If you want a kick of spice, you may add in 2 green chili peppers at this point. Let it simmer for a minute more.
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Serve with hot steamed rice and enjoy!
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