Ginataang Gulay (Vegetables in Coconut Milk)

Coconut is an agricultural abundance in the Philippines and, therefore, a mainstay in Filipino cookery. The succulent, young meat and juice are often used for tropical drinks, sherbets and fruit salads. The rich milk drawn from its mature form makes regular appearances in delicacies and desserts, such as in my cassava cake with custard topping, and completes many different meat and vegetable viands, as my chicken curry.

Aside from the addition of coconut milk and the absence of shrimp paste, ginataang gulay is very similar to pinakbet. The two dishes call vegetables such as eggplant, ampalaya, kalabasa, long beans and okra as main ingredients, and both start with the sauteing of an aromatic onion-and-garlic mixture. Both are fabulous paired with a steaming bowl of hot rice and fried fish!

Makes 4 Servings

10 to 14 pieces medium-size shrimp, head on
10-12 pcs long beans (sitaw), 3-in lengths
1 eggplant, cut into 1/2-in thick rounds
1 bitter melon (ampalaya), seeded and cut into 1/2-in thick strips
1/2 of small winter squash (kalabasa), seeded and cut into cubes
5 to 6 pieces okra, ends trimmed
1 small onion, finely sliced
2 cloves garlic, minced
1/4 tsp ginger, peeled and minced
1 1/2 cups coconut milk
1/2 cup coconut cream
1 cup water
2 tbsps vegetable oil
1 chili, seeded and sliced to strips
2 tbsps fish sauce
salt and pepper

Wash and prepare vegetables. With a pair of scissors, trim tendrils from shrimp.

In a pot, heat vegetable oil. Over medium heat, saute onions, garlic and ginger until wilted. Pour in fish sauce. Allow to simmer for a couple of minutes, stirring occasionally.

Pour in coconut milk. Simmer, not allowing to boil, until slightly thickened and lessened. Pour in coconut cream.

Add in shrimp. Add in vegetables with 1 to 2 minute intervals, in the folllowing order: squash, okra, eggplant, long beans, and bitter melon.

Mix in chilis. Season with salt and pepper. Serve hot.

 

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