Ginataang Gulay (Vegetables in Coconut Milk)

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 tablespoon of cooking oil. Once the oil is shimmering, add the medium onion (chopped), 3 cloves garlic (minced), and 2.54 cm ginger (minced). Sauté for 2-3 minutes, stirring constantly, until the aromatics are fragrant and the onion is softened.
2. 2Add the 1 tablespoon of shrimp paste (bagoong) to the pot. Stir and cook for 1 minute until it becomes very fragrant.
3. 3Pour in the 2 cans of coconut milk. Stir well to combine with the aromatics and shrimp paste. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot and it is steaming, but not boiling rapidly.
4. 4Add the 2 cups of squash (cut into 2.54 cm cubes), 1 cup of green beans (trimmed and cut into 5.08 cm pieces), and 1 medium eggplant (cut into 2.54 cm cubes). Stir to submerge the vegetables in the coconut milk mixture. Cover the pot and let it simmer for 15-20 minutes, or until the squash, green beans, and eggplant are tender when pierced with a fork.
5. 5Stir in the 2 cups of spinach or water spinach (kangkong), ensuring the leaves are submerged in the hot liquid. Cook for just 1 minute more, until the spinach is wilted.
6. 6Serve the Ginataang Gulay hot, ideally with steamed rice.

Related Guides