Being a Filipino is being like a lover of different varieties of viands. It seems like it is already in our blood to become a food lover. We do love seafoods, meats and most especially vegetables. We love to cook it in any way. We love to cook different viands depending on our own preferences. We love stewed dishes and also ginataan (using the coconut). One of the well loved dishes by the Filipinos is the ginataang gulay with shrimp.
Ginataang Gulay is a homemade dish which is composed of different varieties of vegetables. This kind of side dish is usually on the table during lunch or dinner. In preparing all the ingredients and cooking it will not take you that long. To cook this type of dish will only consume 30 mins, because it will not be good if it will be overcooked.
To make your ginataang gulay more tasty and delicious, aside from salt, you can also add patis (fish sauce) in it. Just control the amount of putting salt and patis on your ginataang gulay just not to make it salty. What really makes the ginataang gulay more yummy is that the onion,chili and the garlic.
It is very common among the Filipino dishes because aside from the reason that the ingredients can be easily found and it tastes delicious, it is also very healthy. Since ginataang gulay is a combination of different varieties of vegetables like, kalabasa (squash) and sitaw (string beans).
What I wanted with the ginataang gulay is that when the coconut milk seems like producing its own oil. And I usually pair hot rice with matching cold drinks.
Surely after having been tried this kind of viand will make you crave always because of its savory. Now try this at home also to prove that I am not wrong!
- 1/4 kilo shrimp, peeled and deveined, with tails left
- 1/4 squash or kalabasa, sliced into cubes
- 1 bunch string beans about 3 cups then cut into 2 inch length
- 3 cups coconut milk
- 1 tsp ground black pepper
- 1 medium sized onion, sliced
- 3 cloves of garlic, minced
- 1 piece siling Tagalog or birds eye chili
- 2 tablespoons Canola cooking oil
- 1 1/2 tablespoons fish sauce (optional but recommended)
- salt to taste
- Pour Canola cooking oil in a large cooking pan, set it to medium heat.
- Saute garlic and onion then add fish sauce and coconut cream, let it boil.
- Add the ground black pepper, cook for 10 minutes in medium heat until the liquid reduces.
- Add the shrimp and stir well, simmer for another 10 minutes.
- Add the squash (kalabasa) and cook until the squash becomes a little soft.
- Add the string beans, stir, and cook for 3 minutes.
- Turn the heat off and transfer to a serving plate.
- Serve with rice.