Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) is something which I have loved my whole life.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
- Prepare 1 bowl sliced vegetables
- Prepare 1/4 k pork mince or sliced pork
- Make ready 1 small red onion, chopped
- Take 5 cloves garlic, chopped
- Prepare 1 handful moringa leaves (optional)
- Get 2 Tbsps Cooking oil
- Prepare to taste Salt
- Make ready to taste Pepper
- Get 1/2 c pureéd cooked squash
- Prepare to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
- Make ready Water (if using powder mix)
- Take Dash Knorr or Maggi seasoning (optional)
Steps to make Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist):
- 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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