Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist).
You can have Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)
- It’s 1 bowl of sliced vegetables.
- You need 1/4 of k pork mince or sliced pork.
- You need 1 of small red onion, chopped.
- Prepare 5 cloves of garlic, chopped.
- It’s 1 handful of moringa leaves (optional).
- It’s 2 Tbsps of Cooking oil.
- Prepare to taste of Salt.
- It’s to taste of Pepper.
- It’s 1/2 c of pureéd cooked squash.
- It’s to taste of Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay).
- You need of Water (if using powder mix).
- You need Dash of Knorr or Maggi seasoning (optional).
Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) step by step
- Prepare ahead: boil squash, season and then mash/pureé..
- 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..
- In a sauce pan, sauté onions then garlic in oil until fragrant..
- Add pork mince. Season with salt and pepper. Add few drops of Knorr soy seasoning. Sauté until meat changes color..
- Sauté in in your sliced vegetables..
- Add your fresh coconut milk or powder mixed in water. Mix in your squash pureé. Cover and simmer a few minutes..
- 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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