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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