Ginataang Gulay  (Vegetable Simmered in Coconut Milk) Filipino Recipe!

Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!

Ginataang Gulay is a stew like dish usually prepared with different kinds of vegetables like green beans , okra, squash, ampalaya, eggplant and sitaw. A little slices of meat and seafood are also added to add more taste and flavor. This is very simple yet a mouth watering meal of the day.

Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch with steamed rice.

This is my version of Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe! Enjoy!

 

Ingredients:

½ pc. medium calabasa (pumpkin or squash) peeled, seeded, cut into 1-inch cubes

8 oz. fresh or frozen young green jackfruit, thawed and cut into 1-inch pieces

2 pcs. medium eggplant, ends trimmed and cut into 1-inch thickness

8 to 10 pcs. green beans, ends trimmed, cut into halves

1 can (19 oz.) kakang gata (coconut cream)

½ lb. pork belly, cut into 1-inch strips

½ lb. medium shrimp, peeled and deveined

1 tbsp. shrimp paste, sauteed

2 cloves garlic, peeled and minced

1 pc. onion, peeled and chopped

1 tbsp. cooking oil

1 cup water

1 tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Heat oil in a wide pan over medium heat.

Then add the onions and garlic and cook until limp.

Add the pork,  stir occasionally and cook until lightly browned.

Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.

Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.

Add the jackfruit and cook for about 3 to 5 minutes.

Add the calabasa and cook till tender but firm.

Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.

Season with salt and pepper to taste.

Serve while it’s hot,

Share with family and friends and Enjoy!

Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Servings Prep Time
5-6 people 15 mins.
Cook Time Passive Time
30 mins. 45 mins.
Ingredients
Servings: people
Instructions
  1. Heat oil in a wide pan over medium heat.
  2. Then add the onions and garlic and cook until limp.
  3. Add the pork, stir occasionally and cook until lightly browned.
  4. Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.
  5. Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.
  6. Add the jackfruit and cook for about 3 to 5 minutes.
  7. Add the calabasa and cook till tender but firm.
  8. Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.
  9. Season with salt and pepper to taste.
  10. Serve while it’s hot,
  11. Share with family and friends and Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Sari Sari – Ginisang Gulay Recipe!!!

Sari Sari – Ginisang Gulay Recipe!!!

Sari Sari Gulay literarily means different kinds of vegetables combined and cook at once. This is a simple sauteed vegetable dish, very easy to prepare and to cook and is good for the health. We Filipinos cook this dish almost every day because we have vegetable gardens at home and no need to spend much money for this dish, very affordable and very healthy.

Sari Sari – Ginisang Gulay have different versions, you can use any vegetables you want according to your taste buds, you can add the squash flower and the leaf, you can add anything you like. Now this is my version of  Sari Sari – Ginisang Gulay Recipe. Enjoy!

 

Ingredients:

1½ cup calabasa (squash) cubed

1 pc. medium Chinese eggplant

1 pc. ampalaya (medium bitter gourd) cored and sliced

7 pcs. string beans, sliced by 2 inches

8 pcs. okra (lady’s fingers)

1 cup tomatoes, sliced

1 pc. medium yellow onion, sliced

4 cloves garlic, crushed

¾ cups vegetable broth

2-3 tbsp. cooking oil

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directons:

Heat oil in a pan over medium heat then saute garlic and onion, add the tomato and cook for 2 minutes.

Add the squash. Stir and cook for another 2 minutes.

Add the lady’s fingers, eggplant, string beans, okra and bitter gourd. Stir fry for 3 minutes.

Pour in the vegetable broth then cover and cook for 5 to 7 minutes.

Then add salt and pepper to taste.

Transfer to a serving plate with steamed rice.

Serve while it’s hot,

Share and enjoy!

Sari Sari – Ginisang Gulay Recipe!!!
Print Recipe
Servings
3-4 people
Servings
3-4 people
Sari Sari – Ginisang Gulay Recipe!!!
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Heat oil in a pan over medium heat then saute garlic and onion, add the tomato and cook for 2 minutes.
  2. Add the squash. Stir and cook for another 2 minutes.
  3. Add the lady’s fingers, eggplant, string beans, okra and bitter gourd. Stir fry for 3 minutes.
  4. Pour in the vegetable broth then cover and cook for 5 to 7 minutes.
  5. Then add salt and pepper to taste.
  6. Transfer to a serving plate with steamed rice.
  7. Serve while it’s hot,
  8. Share and enjoy!
Recipe Notes

You can add the squash flower and the leaf, you can add anything and any vegetables you like.

Share this Recipe
Powered byWP Ultimate Recipe
Cauliflower Fritters – Em Shaat My Way

Cauliflower Fritters – Em Shaat My Way

Em Shaat is in my opinion a Middle Eastern comfort food.  It’s really a cauliflowecauliflowerr fritter made with boiled cauliflower that’s been battered and fried.

One of my Palestinian friends taught me how to make this yummy cauliflower fritter years ago.  She used all purpose flour to make her batter, it was good, but a bit heavy and not very crisp.  I suppose fritters weren’t meant to be crispy.

But I like things crispy so I added my own twist to this traditional Middle Eastern recipe.  The secret is Mochiko (sweet rice flour).   Mochiko batter is lighter and when fried turns into a crispy delight.

The recipe calls for cumin and turmeric.  Both  spices are used in many Middle Eastern dishes.  They compliment the cauliflower nicely giving it a mild exotic flavor.

I suppose you could say that I’ve created a Fusion dish; Med meets Asia!   But really, my Middle Eastern husband loves my version!

I usually serve cauliflower dish as a main course, it’s a nice (not so healthy) alternative to a meat course.  But it can be served as an appetizer, snack, or side dish as well.  It’s usually served warm, but it’s pretty darn good cold too!

Ingredients:

1 Medium Cauliflower – remove the leaves but keep whole

2 Cloves Garlic – finely minced

2 Large Eggs

1/2 Cup Mochiko Sweet Rice Flour

1/2 Cup Water

1/2 Tsp. Cumin

1/2 Tsp. Turmeric

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1/4 Cup Parsley – finely chopped

Oil for frying

Directions:

Boil Cauliflower until tender – about 20 minutes

Whisk all ingredients except cauliflower and oil together in a large mixing bowl – batter will be thin

Drain and Break up the cauliflower and stir into batter

Heat about 1 1/2″ of oil in a pan

Drop cauliflower mixture into oil and fry each side until golden brown

Serve hot or cold

It goes great with a plain yogurt dipping sauce!

 

 

Cauliflower Fritters
Print Recipe
Servings
6 Fritters
Servings
6 Fritters
Cauliflower Fritters
Print Recipe
Servings
6 Fritters
Servings
6 Fritters
Ingredients
Servings: Fritters
Instructions
  1. Boil Cauliflower until tender - about 20 minutes
  2. Whisk all ingredients except cauliflower and oil together in a large mixing bowl - batter will be thin
  3. Drain and Break up the cauliflower and stir into batter
  4. Heat about 1 1/2" of oil in a pan
  5. Drop cauliflower mixture into oil and fry each side until golden brown
  6. Serve hot or cold It goes great with a plain yogurt dipping sauce!
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Potato Salad (Filipino Style) Recipe!!!

Chicken Potato Salad (Filipino Style) Recipe!!!

Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.

This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.

 

Ingredients:

½ pound chicken breast or thigh meat, skinless, boneless

4 – 6 pcs. large potatoes

3 pcs. hard boiled eggs, peeled, coarsely chopped

1 pc. medium carrot, peeled and diced

1 cup crushed pineapple, canned or fresh

½ cup ham, cubed

¼ cup sweet pickle relish

1 pc. small onion, peeled and diced

1 cup mayonnaise

¼ cup sweetened condensed milk

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Rinse the  potatoes well under cold running water.

Place potatoes in a pot and enough water  over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.

Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.

In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.

In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.

In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.

Gently stir together until evenly distributed.

Season with salt and pepper to taste.

Refrigerate for about 30 minutes to allow flavors to meld.

Serve,

Share and Enjoy!!!

Chicken Potato Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Chicken Potato Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Ingredients
Servings: people
Instructions
  1. Rinse the potatoes well under cold running water.
  2. Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
  3. Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
  4. In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
  5. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  6. In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
  7. Gently stir together until evenly distributed.
  8. Season with salt and pepper to taste.
  9. Refrigerate for about 30 minutes to allow flavors to meld.
  10. Serve,
  11. Share and Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe
The Perfect Baked Potato Recipe

The Perfect Baked Potato Recipe

baked potatoI look at a baked potato and see possibilities.  To me baked potatoes are like a blank canvas; blank, pristine, and ready for some creativity.  Baked potatoes really are quite versatile.  They can be a side dish or the main course depending on the toppings you pile on them.  But before you start piling on the fixings you must first make the canvas.  That’s where the perfect baked potato is a must, after all you can’t create your masterpiece on a wrinkled canvas!

When I’m in a rush and craving a baked potato I use my handy microwave potato bag.   (affiliate link).  It’s easy and fast, you have a pretty good baked potato in less than 10 minutes.  But it’s not the perfect baked potato, that takes more time to cook.

The perfect baked potato must be soft and fluffy, its skin must be just browned, a bit crisp, and tasty.  And most of all it must not be shriveled!  So with just a bit more patience you too can make the perfect baked potato.  It doesn’t require fabulous kitchen skills, just 3 basic ingredients, elbow grease, and patience.  Here’s how you can dazzle friends and family with the perfect baked potato!

Ingredients:

4 large Russet Potatoes

Olive Oil

Coarse Sea Salt

Your favorite toppings

Proceedure:

Pre-heat oven to 350°

Scrub potatoes very well – I use a green scouring pad to do this.  Make sure you scrub off the dusty outer layer.

Poke the potato all over with a fork or knife – make at least 6-7 holes

Rub each potato with olive oil

Sprinkle generously with coarse sea salt

Place potatoes directly on to oven rack – place a pan beneath them to catch any drips

Bake for 90 minutes

Remove from oven and allow to rest for 5-10 minutes

Slit top across lengthwise

Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out

Add your favorite toppings. I love mine simple, just butter, sour cream, and chives please!

 

 

 

The Perfect Baked Potato
Print Recipe
Servings
4 Potatoes
Servings
4 Potatoes
The Perfect Baked Potato
Print Recipe
Servings
4 Potatoes
Servings
4 Potatoes
Ingredients
Servings: Potatoes
Instructions
  1. Pre-heat oven to 350°
  2. Scrub potatoes very well - I use a green scouring pad to do this. Make sure you scrub off the dusty outer layer.
  3. Poke the potato all over with a fork or knife - make at least 6-7 holes
  4. Rub each potato with olive oil
  5. Sprinkle generously with coarse sea salt
  6. Place potatoes directly on to oven rack - place a pan beneath them to catch any drips
  7. Bake for 90 minutes
  8. Remove from oven and allow to rest for 5-10 minutes
  9. Slit top across lengthwise
  10. Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out
  11. Add your favorite toppings.
Share this Recipe
Powered byWP Ultimate Recipe