Ginataang gulay is a Filipino ulam composed of a variety of vegetables and a bit of pork cooked in fresh coconut milk. It is best cooked with a touch of seafood such as crabs and/or shrimp. —Mr. Hugh's Kitchen
kakang gata/ coconut milk in can
squash, cut into cubes
string beans, cut about 3 inches long
eggplant, cut into bite sizes
okra, cut into bite sizes
In This Recipe
In a pan, heat oil. Saute garlic and onion until light brown.
Add pork and stir while adding a pinch of salt. (Adding salt while in this stage brings out the natural flavor of the pork.)
Once the pork is cooked, add in shrimp and the crabs. Cook until they turn orangey. Add some more salt to let the flavor come out of the mixture. (Be careful not to put in too much salt! Just a pinch or your mixture will be too salty.)
Add half of the coconut milk followed by water. Cover and bring to a boil.
When the sauce is thick and has reduced, add the vegetables. Let it simmer for 4-5 minutes.
When the vegetables are cooked but firm, put the rest of the coconut milk to the mixture. You may also want to add a bit more water if you want to have more sauce.
Add salt and pepper to taste. If you want a kick of spice, you may add in 2 green chili peppers at this point. Let it simmer for a minute more.