How to cook Ginataang Gulay
1
Sauté the aromatics
Heat oil in a wide pan. Cook onion, garlic, and ginger until softened and fragrant.
2
Start the coconut sauce
Add fish sauce, coconut milk, and the green chili. Bring to a gentle simmer.
3
Cook the squash
Add the squash and simmer for 7–8 minutes, until it begins to soften but still holds its shape.
4
Add the remaining vegetables
Add sitaw, eggplant, and okra. Cover and cook gently for 5–6 minutes.
5
Add the prawns
Stir in the prawns and red chili. Cook for 3–4 minutes, just until the prawns turn pink and opaque.
6
Season and serve
Adjust the seasoning, spoon the vegetables and creamy sauce into a deep bowl,.
Maria’s tip: Add the vegetables in stages so the squash becomes tender without overcooking the sitaw, eggplant, and okra.
Food safety: Keep raw prawns chilled and separate from ready-to-eat ingredients. Cook until opaque and firm.