Hello, meet again with Arenatani, today we will share another recipe, namely Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.
Ingredients for Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)
- 1 bowl sliced vegetables
- 1/4 k pork mince or sliced pork
- 1 small red onion, chopped
- 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
- to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
- Water (if using powder mix)
- Dash Knorr or Maggi seasoning (optional)
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.
Cooking Instructions for making Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)
1
Prepare ahead: boil squash, season and then mash/pureé.
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.
3
In a sauce pan, sauté onions then garlic in oil until fragrant.
4
Add pork mince. Season with salt and pepper. Add few drops of Knorr soy seasoning. Sauté until meat changes color.
5
Sauté in in your sliced vegetables.
6
Add your fresh coconut milk or powder mixed in water. Mix in your squash pureé. Cover and simmer a few minutes.
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.
Well, that’s the recipe for Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist). Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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