Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)
Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
  1. Make ready 1 bowl sliced vegetables
  2. Take 1/4 k pork mince or sliced pork
  3. Take 1 small red onion, chopped
  4. Make ready 5 cloves garlic, chopped
  5. Make ready 1 handful moringa leaves (optional)
  6. Make ready 2 Tbsps Cooking oil
  7. Make ready to taste Salt
  8. Make ready to taste Pepper
  9. Get 1/2 c pureéd cooked squash
  10. Take to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
  11. Prepare Water (if using powder mix)
  12. Make ready Dash Knorr or Maggi seasoning (optional)
Steps to make 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.

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