Ingredients with Measurements:
- 1 medium-sized tilapia, cleaned and sliced into serving pieces
- 1 cup coconut milk
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups malunggay leaves
- 2 pieces green chili pepper
- Salt and pepper to taste
Special equipment needed:
- Large wok or pan
- Wooden spoon
Step-by-step instructions:
1. In a large wok or pan, sauté onion, garlic, and ginger until fragrant.
2. Add the sliced tilapia and cook for 2-3 minutes on each side.
3. Pour in the coconut milk and water. Add the green chili pepper and season with salt and pepper.
4. Cover the pan and let it simmer for 5-7 minutes until the fish is fully cooked.
5. Add the malunggay leaves and let it cook for another 2-3 minutes.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Cholesterol: 40mg
- Sodium: 250mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Protein: 20g
Substitutions for ingredients:
- Tilapia can be substituted with any white fish such as cod or haddock.
- Malunggay leaves can be substituted with spinach or kale.
Variations:
- Instead of using fish, you can use shrimp or crab meat.
- You can add other vegetables such as eggplant, okra, or squash.
Tips and tricks:
- Make sure to clean the fish thoroughly before cooking.
- Do not overcook the fish to prevent it from becoming tough.
- You can adjust the spiciness by adding or reducing the amount of green chili pepper.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent foodborne illnesses.
Food history:
- Sinanglay na Gulay is a traditional Filipino dish that originated from the Bicol region.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine