Ginataang Gulay

Adding a little bit of this and that gives this traditional Pinoy dish an upgrade. We’re pretty sure you will come to love this version.

Serves 4  Prep Time 15 minutes  Cooking Time 15 minutes

2 tablespoons corn oil
1 onion, minced
2 cloves garlic, minced
1 tablespoon ginger, julienned
200 grams white shrimp, peeled and deveined, with tails left on
1 piece siling Tagalog
1 to 1 1/4 cups coconut milk
1 bundle morning glory (kangkong), use only tender parts and some stems
2 eggplants, roasted, skins peeled off
2 teaspoons fish sauce or more to taste
1/4 teaspoon freshly cracked black pepper

1 In a medium sauté pan, heat oil. Add onion and cook until translucent. Stir in the garlic, then the ginger.

2 Add the white shrimps; sauté until they turn pink. Stir in the siling Tagalog.

3 Pour in the coconut milk; stir. Add the kangkong and simmer for 2 to 3 minutes.

4 Add the eggplant and cook for another 2 to 3 minutes. Season with fish sauce and black pepper. Remove from heat, transfer to a serving plate, and serve.

Veggie tip  Can’t get enough of greens? Other vegetables, like Baguio beans or squash, can be thrown into this dish too.

Photography by David Hanson │ Styling by Elaine P. Lim │ Recipes & Food Preparation by Aileen A. Anastacio │ Props from Robinsons Department Store (plates and cups)

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