Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Course
Main Dish
,
Vegetarian
Cuisine
Asian
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
½
pc.
calabasa (pumpkin or squash)
medium peeled, seeded, cut into 1-inch cubes
8
oz.
young green jackfruit
fresh or frozen , thawed and cut into 1-inch pieces
2
pcs.
eggplant
medium, 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.
Shrimp
medium, 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
Instructions
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!