Ginisang Gulay

Ginisang gulay is a Filipino dish, made by simmering pork belly with string beans, squash, eggplant, okra, ampalaya in a sauce consist of garlic, onion, tomatoes, shrimp paste, pepper and salt. Ginisang gulay is very healthy and delicious at the same time. Make sure to include this ginisang gulay dish on your plate today!

GINISANG GULAY RECIPE

Ingredients:

• 1/2 kilo Squash (sliced into chunks)
• 1-3 pieces of eggplant (sliced into wedges)
• a bunch of string beans (sliced into short sticks)
• A bunch of okra (sliced)
• 1 -2 pieces ampalaya (sliced into small pieces)
• ¼ kilo pork belly (cut into smaller pieces)
• 5 cloves of garlic (minced)
• 1 medium onion (chopped)
• 3 medium tomatoes (chopped)
• 2 to 3 tablespoons of shrimp paste
• salt & pepper to taste

Directions:

1. Heat up a pan and add the pork belly slices (no oil). Sear the meat until oil has been rendered.
2. Next, add the minced garlic, onions, tomatoes and saute for a few minutes until light brown and aromatic. Add the shrimp paste and saute for a few more minutes.
3. Add the string beans and squash. Toss them gently until well mixed. Add some water to help them cook. Cover the pan and let the veggies simmer until tender.
4. Once tender, add the eggplant. Season with some salt and pepper and then stir a bit. Cover the pan again to simmer for a few minutes.
5. Lastly, add the okra and the ampalaya. Toss them gently until well mixed. Continue cooking and tossing until all veggies are fully cooked.
6. Transfer the ginisang gulay to a serving plate. Serve this as a side dish or have it with some fried fish and hot steaming rice. Yum!

GINISANG GULAY

It’s harvesting season! If you’re an avid reader of my blogs, you’ll know how proud I am for raising these babies (veggies)! I was not good with planting in the past but now I can grow my own veggies and I can’t wait to eat them! I was able to harvest some papaya, ampalaya, squash, pechay, eggplant, sitaw and okra. Let me share with you the fruit, I mean veggies, of my labor.

Since I have a widely varied vegetables on hand, I can’t wait to think about the different dishes I can use them to. Since I can’t really wait to eat them, I sticked to the classic sauteed veggies. Ginisang gulay is much simpler than other veggie recipes. What I love about it is that you can really feel and taste the veggie since it is mildly “cooked”. No special sauces, just the veggies and me. Let’s feel all the bitterness from the ampalaya, the saliva from the okra and the fiber from the sitaw. This is when we say, “the simpler, the better’!

If you wanna know how to make some ginisang gulay at home, read and follow the simple steps below. Happy cooking!

HOW TO COOK GINISANG GULAY

Ginisang gulay is literally sauteing various vegetables at once. But for starters, this might be a trick dish so get ready to cook the recipe with us. Let Yummy Kitchen guide you!

First, prepare your vegetables. Peel what you need to peel, and then slice them into appropriate sizes. Sometimes, there are already cut vegetable packages you can buy from the market. They are usually the chopsuey set and the pakbet set. You can stick with those or choose your own veggies for a customized experience.

Let’s start with searing our pork belly for a flavorful oil. If you want a vegan version of this, you can omit this first step and simply use any vegetable oil. Saute the aromatics and bagoong alamang. The rest of the steps would involve adding the vegetables one type at a time until all veggies are sauteed and well cooked, and now you have your ginisang gulay.

Whatever vegetable you would like to include in this dish, analyze them first before adding them to the pan. In this recipe, I used a variety of vegetables. I added the sitaw and kalabasa first into the pan since they are tough ones, meaning they require extra time to cook. The eggplant, okra and ampalaya are relatively softer and cooks fast. So by the time the ampalaya and okra are fully cooked, the kalabasa and sitaw are cooked enough too. This is also a good way of introducing different type of veggies to your kids!

Ginisang gulay pairs best with fried fish and some hot steaming rice. You can eat this as a snack or appetizer too. Yum!

Paano Magluto ng Ginisang Gulay

Mga Sangkap:

• 1/2 kilo kalabasa (hiniwa ng malalaki)
• 1-3 piraso ng talong (hiniwa ng wedges)
• 1 bugkos ng sitaw (hiniwa ng sticks)
• 1 bugkos ng okra (hiniwa)
• 1 -2 piraso ng ampalaya (hiniwa ng maninipis)
• ¼ kilo ng liempo (hiniwa ng maliliit)
• 5 butil ng bawang (hiniwa ng maliliit)
• 1 sibuyas (hiniwa)
• 3 kamatis (hiniwa)
• 2 – 3 kutsara ng ginisang bagoong alamang
• asin at paminta pampalasa

Paano Lutuin:

1. Painitin ang kawali at ilagay ang hiniwang liempo (walang mantika). Lutuin ito hanggang mag mantika.
2. Sunod na ilagay ang bawang, sibuyas, at kamatis. Igisa ang mga ito ng ilang minuto hanggang maging light brown. Ilagay ang bagoong alamang at igisa ng ilang minuto.
3. Ilagay ang sitaw at kalabasa. Haluin ito ng dahan dahan. Maglagay ng konting tubig para maluto. Takpan ang kawali at hayaan ang mga itong lumambot.
4. Kapag malambot na, ilagay ang mga talong. Budburan ito ng asin at paminta at haluin ng konti. Takpan ang kawali ng ilang minuto.
5. Huling ilagay ang okra at ampalaya. Haluin ang mga ito para malagyan ng sauce. Lutuin pa ito ng ilang minuto hanggang lumambot ang lahat ng gulay.
6. Ilipat ang ginisang gulay sa serving plate. Ihain ito bilang side dish o samahan ng pritong isda at mainit na kanin. Yum!