Ginataang Gulay is a Filipino cooking technique where ingredients such as vegetables, seafood, or fruits are simmered in coconut milk.
It can be sweet or savory depending on the ingredients — the term ginataan by itself refers to a warm dessert soup traditionally served in the Philippines as merienda, mid-afternoon snacks that help make the long wait between lunch and dinner more tolerable.
10 to 14 pieces medium-size shrimp, head on
1 eggplant, cut into 1/2-in thick rounds
10-12 pcs long beans (sitaw), 3-in lengths
1/2 of small winter squash (kalabasa), seeded and cut into cubes
1 bitter melon (ampalaya), seeded and cut into 1/2-in thick strips
1 small onion, finely sliced
5 to 6 pieces okra, ends trimmed
1/4 tsp ginger, peeled and minced
2 cloves garlic, minced
1/2 cup coconut cream
1 1/2 cups coconut milk
2 tbsps vegetable oil
1 cup water
2 tbsps fish sauce
1 chili, seeded and sliced to strips
salt and pepper
1. Wash and prepare vegetables. With a pair of scissors, trim tendrils from shrimp.
2. In a sauce pot, heat vegetable oil. Over medium heat, saute onions, garlic and ginger until tender and aromatic. Pour in fish sauce. Allow to simmer for a couple of minutes, stirring occasionally.
3. Pour in coconut milk. Add in water. Simmer, not allowing to boil, until slightly thickened and reduced. Pour in coconut cream.
4. Add in shrimp. Add in vegetables with 1 to 2 minute intervals, in the folllowing order: squash, okra, eggplant, long beans, and bitter melon.
5. Stir in chilis. Season with salt and pepper. Serve hot.