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)

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, vegetables in coconut milk and squash pureé (filipino ginataang gulay with a twist). It is one of my favorites food recipes. This time, I am going to make it a little 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 well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vegetables in Coconut Milk and Squash Pureé (Filipino Ginataang Gulay with a Twist) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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 it.

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. Prepare 1/4 k pork mince or sliced pork
  3. Take 1 small red onion, chopped
  4. Take 5 cloves garlic, chopped
  5. Get 1 handful moringa leaves (optional)
  6. Take 2 Tbsps Cooking oil
  7. Make ready to taste Salt
  8. Get to taste Pepper
  9. Get 1/2 c pureéd cooked squash
  10. Prepare to taste Fresh or canned Coconut Milk or coconut powder mix (Knorr Ginataang Gulay)
  11. Prepare Water (if using powder mix)
  12. Get 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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