Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 cup squash, cubed
- 1 cup eggplant, sliced
- 1 cup string beans, cut into 2-inch pieces
- 1 cup spinach leaves
- 1 tablespoon fish sauce
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a pot, sauté onion, garlic, and ginger until fragrant.
b. Add squash and cook for 5 minutes.
c. Pour in coconut milk and water. Bring to a boil.
d. Add eggplant and string beans. Simmer for 10 minutes or until vegetables are tender.
e. Add spinach leaves and cook for 1-2 minutes.
f. Season with fish sauce, salt, and pepper.
g. Serve hot with rice.
15 minutes preparation time, 20 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 16g
- Carbohydrates: 10g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- You can use any vegetables of your choice, such as carrots, bell peppers, or bok choy.
- You can substitute fish sauce with soy sauce or salt.
Variations:
- You can add shrimp or chicken for a non-vegetarian version.
- You can add chili peppers for a spicy version.
Tips and tricks:
- Use fresh coconut milk for a richer flavor.
- Do not overcook the vegetables to retain their texture and color.
- Adjust the seasoning according to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice or garlic fried rice.
Suggested side dishes:
- Crispy fried tofu or chicken skewers.
Troubleshooting advice:
- If the coconut milk separates, stir it gently to combine.
Food safety advice:
- Make sure to cook the vegetables thoroughly to avoid foodborne illnesses.
Food history:
- Ginataang Gulay is a traditional Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Philippine