Ingredients with Measurements:
- 1 lb. fresh taro leaves, washed and trimmed
- 1 lb. fresh spinach, washed and trimmed
- 1 lb. fresh okra, washed and trimmed
- 1 lb. fresh eggplant, washed and sliced
- 1 lb. fresh tomato, washed and sliced
- 1 large onion, peeled and sliced
- 4 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and sliced
- 2 cups water
- 1/4 cup vinegar
- 1/4 cup fish sauce
- 2 tbsp. cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or ladle
Step-by-step instructions:
1. In a large pot or wok, heat the cooking oil over medium heat.
2. Add the garlic, ginger, and onion. Saute until fragrant and translucent.
3. Add the sliced tomatoes and cook until soft and mushy.
4. Pour in the water, vinegar, and fish sauce. Stir to combine.
5. Add the taro leaves, spinach, okra, and eggplant. Mix well.
6. Cover the pot or wok and let it simmer over low heat for 20-30 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 120 kcal
- Fat: 5 g
- Carbohydrates: 16 g
- Protein: 4 g
- Fiber: 5 g
Substitutions for ingredients:
- You can use other leafy greens like malunggay or kangkong instead of spinach.
- You can use other vegetables like squash or string beans instead of okra and eggplant.
Variations:
- You can add shrimp or fish to make it a seafood version.
- You can add coconut milk to make it creamier.
Tips and tricks:
- Make sure to wash and trim the vegetables properly to remove dirt and unwanted parts.
- Use fresh ingredients for better taste and texture.
- Adjust the amount of vinegar and fish sauce according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until hot.
Presentation ideas:
- Serve on a large platter or bowl.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Steamed rice.
Suggested side dishes:
- Grilled or fried fish.
Troubleshooting advice:
- If the vegetables are too tough, simmer for a longer time until tender.
- If the broth is too sour, add more water and adjust the seasoning.
Food safety advice:
- Make sure to wash your hands and all utensils properly before cooking.
- Use fresh ingredients and store leftovers properly.
Food history:
- Pinangat na Gulay is a traditional Filipino dish that originated in the Southern Tagalog region.
Flavor profiles:
- Sour, salty, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine