What You’ll Find Here?
Ever tried Ginataang Gulay?
It’s a tasty Filipino dish where veggies team up with coconut milk for a delicious treat.
Think of it like a veggie party inspired by most of the vegetables found in the “Bahay Kubo” song.
In the Philippines, we call it different names like “pinakbet” or “pakbet,” and each place has its own special way of making it.
People get creative with ingredients like bagoong (shrimp paste), shrimp, or pork.
My favorite? Shrimp with pinakbet!
The mix of fresh veggies and yummy shrimp makes my family taste buds dance.
Why Do Filipinos Love Ginataang Gulay?
Filipinos really love Ginataang Gulay for a bunch of awesome reasons.
First off, the mix of veggies and coconut milk gives it this amazing, rich flavor that just hits the spot.
It’s like a flavor explosion in your mouth.
Plus, it’s a total tribute to our Filipino food history. Every region puts its own spin on it, making it a celebration of our diverse culinary roots.
And talk about flexibility.
You can make it with bagoong (that’s shrimp paste) for a savory kick or throw in some shrimp for that tasty seafood vibe.
It’s like a culinary chameleon.
But most importantly, it’s pure comfort food.
A warm bowl of Ginataang Gulay is like a big, cozy hug, perfect for any day, any occasion.
And with all those fresh veggies, it’s not just tasty, it’s a bit of a healthy feast too.
No wonder we can’t get enough of it!
Ginataang Gulay Ingredients
Shrimp
Use fresh shrimp to add a delicious seafood flavor and a good source of protein to the dish.
Squash
Squash gives a mild sweetness and creamy texture when cooked, making the dish hearty and comforting.
String Beans
String beans bring a nice crunch and a bit of sweetness that balances the creaminess of the sauce.
Ginger
A little ginger adds warmth and aroma, helping cut through the richness of the coconut milk.
Onion
Onions provide a sweet and savory base that blends well with the other flavors.
Garlic
Garlic adds depth and that signature savory taste that makes the dish extra flavorful.
Coconut Milk
This gives the dish its rich, creamy texture and a hint of natural sweetness.
Salt and Pepper
Season with salt and pepper to bring out all the flavors and balance the taste.
How To Cook Ginataang Gulay With Shrimp
1. Prepare Ingredients
Devein the shrimp and set them aside. Chop squash, string beans, ginger, onion, and garlic for easy access during cooking.
2. Sauté the Shrimp
Heat a pan and sauté the shrimp in butter along with minced ginger and garlic until they are cooked through. Once done, set the shrimp aside for later.
3. Prepare the Base
In a casserole, sauté ginger, garlic, and onion in oil until they become fragrant and translucent. Then, add in chunks of squash and let them simmer for a couple of minutes until they start to soften.
4. Add Coconut Milk
Pour in two cups of coconut milk, the second extraction of milk from the coconut meat “pangalawang piga” into the casserole and bring the mixture to a boil.
5. Cook the Vegetables
Once the mixture is boiling, add in the string beans and continue to cook until both the squash and string beans are tender.
6. Incorporate Coconut Cream
Stir in one cup of coconut cream, the first extraction of milk from the coconut meat “kakang gata”, along with one shrimp cube and two green chilis. Let the mixture simmer until the coconut cream thickens to your desired consistency.
7. Season
Season the dish with salt and pepper according to taste.
8. Final Assembly
Add the sautéed shrimp back into the casserole and bring everything to a boil once more.
9. Serve
Once heated through, transfer the Ginataang Gulay with Shrimp to a serving bowl and enjoy your flavorful Filipino dish!
What To Serve With Ginataang Gulay With Shrimp
Steamed Rice:
Serve the Ginataang Gulay with Shrimp over a bed of steamed white or brown rice. The rice will absorb the flavorful coconut milk sauce and provide a staple base for the dish.
Lechon Kawali (Crispy Pork Belly):
Crispy and succulent deep-fried pork belly, often served with liver sauce, providing a delightful contrast in texture to the creamy Ginataang Gulay.
Crispy Fried Fish:
Serve crispy fried fish as a protein-rich side dish. The crispiness of the fish complements the softer textures in the Ginataang Gulay with Shrimp.
Fish Sauce Dip (Patis):
Prepare a dipping sauce with fish sauce, calamansi or lime juice, and chopped chilies. This condiment adds a burst of umami and acidity to enhance the flavors of the meal.
More Vegetable Recipes to Try
Looking for more healthy and delicious ulam ideas? Try these easy vegetable recipes:
Ginisang Ampalaya – A bitter yet tasty dish made better with egg and sahog
Ginisang Monggo Recipe with Pork – A hearty, nutty stew with pork bits and malunggay
Ginisang Repolyo (Healthy Sautéed Cabbage) – Light, budget-friendly, and ready in minutes
Ginisang Upo Recipe – A soft and juicy gourd dish that’s simple and comforting
Chopsuey Recipe – A colorful mix of veggies with a savory sauce and your choice of meat
FREQUENTLY ASKED QUESTIONS
It’s not recommended to freeze Ginataang Gulay because the coconut milk can separate and change texture upon thawing. It’s best consumed fresh or stored in the refrigerator for up to 3 days.
To enhance the flavor of Ginataang Gulay, you can sauté the garlic, ginger, and onions until golden brown before adding the vegetables and coconut milk. This adds depth to the dish.
To prevent coconut milk from curdling, stir it gently when adding to the pot and avoid boiling it vigorously. Cook over low to medium heat and stir occasionally to ensure even heating.
Yes, you can use coconut cream for a richer and creamier texture in Ginataang Gulay. Dilute it with water or broth as needed to achieve the desired consistency.
Ginataang Gulay
Ingredients
- 30 grams Butter
- 8 cloves Garlic (minced)
- 1 piece Ginger thumb-sized (minced)
- 500 grams Shrimp
- 2 tbsp Oil
- 1 piece Ginger thumb-sized (julienne)
- 1 piece Onion large (chopped)
- 800 grams Squash (squared)
- 2 cups Coconut Milk / Pangalawang Piga (second extraction of milk from the coconut meat)
- 15 pieces String Beans
- 1 cup Coconut Cream / Kakang Gata (first extraction milk from the coconut meat)
- 1 piece Shrimp Cube
- 2 pieces Green Chili
- Salt and Pepper to taste
Instructions
- In a pan saute the shrimp in butter, minced ginger and garlic, then set aside.
- In a casserole saute ginger, garlic and onion in oil then add one medium squash, let it simmer for two minutes.
- Add two cups of coconut milk, second extraction of milk from the coconut meat or the "pangalawang piga" and bring it to boil.
- When the squash is slightly tender add the string beans and let it boil until both veggies are tender.
- Add one cup of coconut cream, first extraction of milk from the coconut meat or the "kakang gata", one piece shrimp cubes and two pieces of green chilis, let it boil until the cream thickens.
- Add the sauteed shrimp then add salt and pepper.
- Bring to boil then transfer to a bowl and serve!
Watch this!
Notes
- For a rich and creamy sauce, use more of the first press coconut milk (kakang gata). If you prefer a lighter dish, you can balance it with the second press (pangalawang piga).
