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Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)
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SpottedByDVegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)
I used pork mince for this but you can also use sliced pork belly or pieces (simmer in water first to soften.
Ingredient
1 bowl
sliced vegetables
5 cloves
garlic, chopped
1 handful
moringa leaves (optional)
2 Tbsps
Cooking oil
to taste
Salt
to taste
Pepper
1/2 c
pureéd cooked squash
Cooking instructions
* Step 1
Prepare ahead: boil squash, season and then mash/pureé.
* Step 2
Vegetables to slice: eggplant, okra, long or green beans, squash are the traditional ingredients. I added sliced cabbage and moringa leaves and pureéd the squash instead of adding whole pieces.
* Step 3
In a sauce pan, sauté onions then garlic in oil until fragrant.
* Step 4
Add pork mince. Season with salt and pepper. Add few drops of Knorr soy seasoning. Sauté until meat changes color.
* Step 5
Sauté in in your sliced vegetables.
* Step 6
Add your fresh coconut milk or powder mixed in water. Mix in your squash pureé. Cover and simmer a few minutes.
* Step 7
Taste and adjust accordingly (more coconut milk or squash or salt?) Add your moringa leaves. Mix in well. Simmer until eggplants, okra and beans are cooked. Serve with rice.
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