Have you ever tried Ginataang Gulay? It’s one of my favorite Filipino dishes that brings together a variety of vegetables and some protein, all simmered in creamy coconut milk. The combination of ampalaya (bitter melon) and kalabasa(squash) works really well! The bitterness of the ampalaya balances the sweetness of the squash, and the coconut milk brings everything together. Plus, the pork and shrimp add a nice savory flavor. It’s a comforting meal that’s both healthy and tasty.
One of the best things about Ginataang Gulay is its flexibility. You can easily adapt it based on what you have at home. The traditional recipe includes both pork and shrimp, but I often make it with just one or the other. Sometimes I go with shrimp, and other times I stick with pork. It always tastes great, no matter how you make it.
I learned this recipe from my mom, who would go to the market for the freshest shrimp while we picked vegetables like bitter melon, eggplant, and okra from our garden. Ginataang Gulay was a staple at our dinner table, usually served with a big bowl of rice.
Now that I’m living far from home, I get my ingredients from an Asian grocery store and sometimes use frozen vegetables. Even so, the dish still tastes delicious and comforting, especially on chilly days.
I enjoy sharing this dish with friends, too. Not long ago, I shared the recipe with a Canadian friend interested in Filipino cooking. She was looking for a good vegetable stew, so I told her all about Ginataang Gulay.
A week later, she called me and said, “I tried your Ginataang Gulay recipe, and it was really good, but it took me an hour to prepare!” I laughed and reassured her that it gets easier with practice. The next time we chatted, she said, “I made it again, and it was faster and tasted even better!” It’s great to hear that others enjoy a dish that means so much to me.
So, if you’re looking for a tasty and easy recipe, give Ginataang Gulay a try! You won’t be disappointed!
Ingredients for Ginataang Gulay
- Pork: I love using pork belly because it adds that savory goodness and richness to the dish.
- Shrimp: Shrimp brings a sweet and tender bite that pairs perfectly with the veggies.
- Ampalaya (Bitter Melon): This has a unique bitter flavor that gives the dish character.
- Kalabasa (Squash): It adds a natural sweetness and creamy texture when cooked.
- Sitaw (String Beans): They add a nice crunch and vibrant color to the mix.
- Okra: Gives a unique texture and helps thicken the dish as it cooks.
- Eggplant: This brings a silky texture that soaks up all the flavors beautifully.
- Onion: Add a sweet and aromatic base to the dish when sautéed.
- Garlic: It’s essential for that delicious savory flavor.
- Ginger: It adds a warm, spicy kick that complements everything.
- Tomatoes: They bring acidity and sweetness to balance out the flavors.
- Coconut Milk: This is what gives the dish its creamy, rich texture.
- Fish Sauce: Adds depth of flavor and umami that makes the dish pop.
- Red Chili Pepper: If you like a little heat, toss these in for a nice kick.
Steps to Make Ginataang Gulay
- Cook the Pork: In a large pan or pot, heat 2 tablespoons of oil over medium heat. Add the diced pork and cook until browned.
- Sauté the Aromatics: Add chopped onions to the pan and sauté until they become translucent. Then, stir in minced garlic and ginger, cooking until fragrant.
- Add Tomatoes: Toss in diced tomatoes and cook until they soften and blend with the other ingredients.
- Cook the Shrimp: Add the shrimp to the pan and cook just until they turn pink. Once cooked, remove the shrimp from the pan and set them aside.
- Add the Vegetables: Stir in the sitaw (string beans), kalabasa (squash), and ampalaya (bitter melon). Cook for about 5 minutes until they begin to soften.
- Add Okra and Bell Pepper: Incorporate the okra and chopped bell pepper into the mix, stirring well.
- Pour in Coconut Milk: Slowly add the coconut milk to the pan, stirring to combine all the ingredients. Bring the mixture to a boil.
- Simmer: Reduce the heat and let the dish simmer for about 10 minutes until the vegetables are tender and the flavors meld together.
- Finish with Eggplant: Add the sliced eggplant and let everything cook for another 5-7 minutes until all the vegetables are fully cooked.
- Adjust Seasoning: If desired, season with fish sauce or a pinch of salt, and add sliced red chili pepper for a bit of heat.
- Serve: Once everything is cooked through, remove from heat and serve hot with rice.
Cooking Tips for Ginataang Gulay
- Soak the ampalaya: Before cooking, slice the ampalaya and soak it in salted water for about 10 minutes. This step really reduces the bitterness, making it more enjoyable.
- Perfectly cooked shrimp: When you add the shrimp to the pan, cook it just until it turns pink—about 2-3 minutes. Then, remove it from the pan to keep it tender and juicy. Overcooked shrimp can become tough!
- Use fresh coconut milk: If you can get your hands on fresh coconut milk, it adds a rich, creamy texture. If not, canned coconut milk works great too. Just look for a good-quality brand.
- Cut veggies uniformly: Chop your vegetables, like eggplant and kalabasa, into even pieces—about 1-inch cubes. This helps them cook at the same rate, so you don’t end up with some mushy and some undercooked.
- Add veggies based on cooking time: Start by adding the string beans, ampalaya, and kalabasa to the pot first since they take about 5-7 minutes to soften. After that, add the okra and eggplant, which only need about 3-5 minutes.
- Simmer gently: When you add the coconut milk, turn the heat to low and let it simmer. This helps prevent curdling and allows all the flavors to blend nicely without boiling.
- Enhance with fish sauce: For a deeper flavor, add 2 tablespoons of fish sauce after adding the coconut milk. You can always taste and add more if you like it saltier.
- Spice it up: If you enjoy a bit of heat, slice a red chili pepper and toss it in when you add the coconut milk. It adds a nice warmth without overwhelming the dish.
Customization Options for Ginataang Gulay
- Use Dried Fish: Swap out pork or shrimp for dried fish like tuyo or daing. I love using dried fish because it adds a savory, umami kick that enhances the vegetable flavors. The saltiness of the fish pairs beautifully with the creaminess of the coconut milk.
- Shrimp Paste Instead of Fish Sauce: Replace fish sauce with shrimp paste (bagoong) to introduce a unique depth of flavor. I often do this when I want a stronger taste. Just start with a smaller amount since shrimp paste can be quite salty. It brings a richness that elevates the dish.
- Use Only Shrimp: For a lighter dish, stick with just shrimp as the protein. I find that using only shrimp keeps the dish fresh and allows the flavors of the vegetables to shine through. It’s a great option when I want something quick and easy!
- Add More Leafy Greens: Incorporate more leafy greens like moringa (malunggay) or spinach. I usually toss them in toward the end of cooking. This not only adds a nutritious boost but also a lovely pop of color. Moringa is a favorite of mine because of its health benefits, and it gives the dish a wonderful flavor.
- Use Crab: For a seafood twist, add fresh or canned crab. The sweet, tender meat of the crab enhances the dish and pairs well with the coconut milk. I enjoy using crab when I want to treat myself or impress guests with a special version of this dish.
How to Serve Ginataang Gulay
- Serve with Rice: Always go for a big scoop of steamed rice with your Ginataang Gulay. That creamy coconut sauce mixes so well with the rice—it’s pure comfort!
- Fried Fish on the Side: Want to kick it up a notch? Pair it with some crispy fried fish. The crunch of the fish against the creamy ginataang is just awesome!
- Grilled Pork or Fish: I love serving it alongside grilled pork or fish. The smoky flavors from the grill really complement the richness of the Ginataang Gulay.
- Top with Toasted Garlic: Don’t forget to sprinkle some toasted garlic on top! It adds a nice crunch and makes everything taste even better.
- Spicy Fish Sauce with Calamansi: Serve up a side of spicy fish sauce mixed with calamansi as a dipping sauce. That tangy kick really enhances the dish and takes it to the next level.
Ginataang Gulay (Vegetables in Coconut Milk)
Ginataang Gulay is a comforting Filipino dish that features a medley of vegetables like ampalaya (bitter melon), kalabasa (squash), and sitaw (string beans) simmered in rich coconut milk. With savory additions of pork and shrimp, this dish offers a delightful balance of flavors and textures.
Ingredients
- 100 grams pork, thinly sliced
- 100 grams shrimp, peeled and deveined
- 1 medium ampalaya (bitter melon), sliced
- 1 medium talong (eggplant), sliced
- 1/2 cup sitaw (string beans), cut into 2-inch pieces
- 2 cups kalabasa (squash), cubed
- 1 cup okra, cut in half
- 1 can (400 ml) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 2 medium tomatoes, diced
- 2 tablespoons fish sauce
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions
- Heat 2 tablespoons of cooking oil in a large pan or pot over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and ginger, and sauté until fragrant. Add the diced tomatoes and cook until softened.
- Add the sliced pork to the pan and cook until browned.
- Add the shrimp and cook until it turns pink. Remove the shrimp from the pan to prevent overcooking and set aside
- Add the string beans, ampalaya, and squash to the pan. Stir well and cook for about 5 minutes, allowing the vegetables to start softening.
- Pour in the coconut milk and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 10 minutes, or until the vegetables are tender.
- Add the okra and talong to the pan. Stir well and let it simmer for another 5-7 minutes, until all vegetables are cooked through.
- Return the cooked shrimp to the pan and mix well.
- Add fish sauce, salt, and pepper to taste.
- Serve hot with steamed rice.
Video
Notes
- Ingredient Quality: Use fresh ingredients whenever possible, especially the vegetables and seafood, to enhance the overall flavor of the dish.
- Bitter Melon Preparation: Soaking the sliced ampalaya in salted water helps reduce its bitterness. Adjust soaking time based on your preference for bitterness.
- Cooking Order: Start with the aromatics (onion, garlic, ginger) to build flavor. Always cook the pork until browned before adding the shrimp to ensure both proteins cook properly.
- Simmering Coconut Milk: When you add coconut milk, keep the heat low to prevent curdling. A gentle simmer allows the flavors to blend beautifully.
- Adjusting Consistency: If the dish becomes too thick, add a little water or more coconut milk to reach your desired consistency.
- Vegetable Cooking Times: Add vegetables based on their cooking times. Start with those that take longer to soften, like kalabasa and string beans, and add quicker-cooking vegetables like okra and eggplant later.
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