As a mom of three picky eaters, I discovered that Ginataang Gulay is my secret weapon for getting vegetables onto their plates – and into their bellies!
When I first made this dish, my children were skeptical of the kalabasa (squash) and sitaw (long beans), but the creamy sauce won them over instantly. Now when they smell the coconut milk simmering with garlic and onions, they actually hover around the kitchen asking, “Is it ready yet?”
The tender pork and shrimp don’t hurt, either. They’re like little treasures hidden among the vegetables that make each bite exciting. This recipe has become our family’s proof that healthy can indeed be delicious, and I love knowing that an authentic Filipino dish is helping raise another generation of vegetable lovers.
Why You’ll Love This Recipe
- Perfect balance of creamy coconut milk with tender-crisp vegetables
- One-pot meal that’s both nutritious and satisfying
- Budget-friendly yet protein-rich with both pork and shrimp
- Versatile recipe that works with various vegetable combinations
- Ready in under an hour for a perfect weeknight dinner
Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution
- Sharp knife (kutsilyo) For precise vegetable cutting
- Wooden spoon (sandok na kahoy) To prevent scratching the pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Colander (salaan) For draining vegetables
- Cutting board (Sangkalan) For food preparation
Ingredients
For the Base
- 500 g kalabasa calabaza squash/pumpkin, cubed into 2-inch pieces
- 250 g sitaw snake beans/yard-long beans, cut into 2-inch lengths
- 300 g pork belly liempo, thinly sliced
- 300 g medium shrimp hipon, peeled and deveined
- 2 cans 400ml each coconut milk (gata)
- 1 medium onion sibuyas, finely chopped
- 6 cloves garlic bawang, minced
- 2 tablespoons cooking oil
- 2 cups pork or shrimp stock
- Salt asin and pepper (paminta) to taste
Optional Aromatics
- 3 pieces ginger luya, sliced
- 2-3 pieces bird’s eye chili siling labuyo
- 2 pieces lemongrass tanglad, bruised
Instructions
- Heat 2 tablespoons of cooking oil in a large pot over medium heat (Magpainit ng mantika sa isang malaking palayok sa katamtamang init). Add minced garlic and sauté until fragrant, approximately 30 seconds (Igisa ang bawang hanggang mabango). Add the diced onions and cook until they become translucent, about 2-3 minutes (Idagdag ang sibuyas at lutuin hanggang maluto).
- Add the thinly sliced pork belly to the pot and cook until it begins to brown, around 5-7 minutes (Idagdag ang hiwa-hiwang liempo at lutuin hanggang magkulay brown). Pour in the coconut milk and pork stock, then add ginger slices and bruised lemongrass if using (Ibuhos ang gata at sabaw ng baboy, pagkatapos ay idagdag ang luya at tanglad kung gagamitin). Bring the mixture to a gentle simmer and season with salt and pepper to taste (Pakuluan ng marahan at timplahan ng asin at paminta).
- Allow the mixture to simmer for 15-20 minutes until the pork becomes tender (Pakuluan ng 15-20 minuto hanggang lumambot ang baboy). Add the cubed kalabasa and cook for 5 minutes (Idagdag ang kalabasa at lutuin ng 5 minuto). Add the cut sitaw and continue cooking for 3-4 minutes (Idagdag ang sitaw at lutuin ng 3-4 na minuto pa).
- Finally, add the peeled shrimp and cook until they turn pink, approximately 2-3 minutes (Sa huli, idagdag ang hipon at lutuin hanggang maging pink). Taste and adjust seasoning if needed (Tikman at timplahan kung kinakailangan). Remove the lemongrass stalks before serving (Alisin ang tanglad bago ihain).
- Let the dish rest for 5 minutes before serving hot with steamed white rice (Paghingahin ang ulam ng 5 minuto bago ihain ng mainit kasama ang kanin). For additional flavor, serve with patis (fish sauce) and calamansi on the side (Para sa dagdag na lasa, ihain kasama ang patis at kalamansi).
Tips from Lola’s Kitchen
- Use native squash (kalabasa) for authentic flavor
- Cut vegetables in similar sizes for even cooking
- Don’t overcook the sitaw to maintain crispness
- Add coconut cream (kakang gata) at the end for extra richness
- Let the dish rest for 10 minutes before serving
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with patis (fish sauce) on the side
- Add calamansi for extra zest
- Garnish with fresh chili leaves (dahon ng sili)
Troubleshooting Common Issues
When the coconut milk curdles: The key is temperature control. Always maintain a gentle simmer rather than a rolling boil. If curdling occurs, stabilize the sauce by tempering the coconut milk – gradually heat it before adding to the hot broth (Unti-unting initin ang gata bago ihalo sa mainit na sabaw). When vegetables become too soft: Timing is crucial. Add firmer vegetables like kalabasa first, followed by quick-cooking ones like sitaw. Remember that vegetables continue cooking from residual heat even after the heat is turned off. If sauce is too thin: Simmer uncovered for 5-7 additional minutes to reduce the liquid. Alternatively, add more kakang gata (first coconut milk extraction) at the end of cooking. If sauce is too thick: Gradually add warm stock or water until reaching desired consistency. Avoid adding cold liquid as it may cause the coconut milk to separate.Ingredient Alternatives
Vegetables (Mga Gulay):- Replace kalabasa with butternut squash or kabocha
- Substitute sitaw with green beans or asparagus
- Add malunggay leaves, eggplant, or sayote for variation
- Use chicken thigh fillets instead of pork
- Replace shrimp with fish chunks or squid
- For vegetarian version, use firm tofu or mushrooms
- Fresh coconut milk can replace canned
- For reduced calories, use light coconut milk
- Coconut cream powder mixed with water works in emergencies
Storage & Reheating Instructions
Storage (Pag-iimbak):- Refrigerate in an airtight container for up to 3 days
- Separate vegetables if possible to prevent overcooking
- Not recommended for freezing due to coconut milk separation
- Gentle heat on stovetop, stirring occasionally
- Add splash of coconut milk if sauce has thickened
- Heat only until warmed through to preserve vegetable texture
Frequently Asked Questions
Q: Can I make this dish in advance for parties? A: Yes, but store sauce and vegetables separately. Reheat gently and combine just before serving. Q: Is this recipe keto-friendly? A: Yes, the dish is naturally low in carbohydrates, especially when served without rice. Q: How can I make this spicier? A: Add siling labuyo (bird’s eye chilies) during cooking or serve fresh chilies on the side. Q: Can I use other vegetables? A: Absolutely. This recipe works well with most Filipino vegetables like sayote, patola, or ampalaya. Q: How do I prevent the coconut milk from curdling? A: Keep heat moderate and avoid boiling. Stir gently and consistently during cooking.
Nutrition
The Story Behind Ginataang Gulay
In the heart of Filipino home cooking lies Ginataang Gulay, a dish that perfectly exemplifies the culinary heritage of the Philippines’ diverse regional cuisines. This beloved vegetable stew, whose name directly translates to “vegetables cooked in coconut milk,” has its roots deeply embedded in the country’s abundant coastal regions, where coconut trees flourish and fresh seafood is plentiful.
The tradition of cooking with coconut milk, or gata, dates back centuries in Philippine cuisine, reflecting the archipelago’s strong connection to the coconut palm, often called the “tree of life” by locals. This cooking method was particularly prevalent in regions like Bicol, Southern Luzon, and various parts of the Visayas, where coconut plantations dominated the landscape and shaped local culinary traditions.
Ginataang Gulay emerged as a practical solution for Filipino mothers who sought to incorporate more vegetables into their family’s diet while maintaining the rich, satisfying flavors that would appeal to everyone at the table. The genius of this dish lies in how it transforms simple, locally available ingredients – kalabasa (calabaza squash), sitaw (yard-long beans), and protein sources like pork and shrimp – into a luxurious, creamy stew that elevates these humble components.
The dish’s evolution reflects the Filipino principle of “sustainable cooking” long before it became a global trend. Traditional cooks would use whatever vegetables were in season, adapting the recipe based on their garden’s harvest or the local market’s offerings. This flexibility has contributed to numerous regional variations, each adding its own local vegetables and preferred levels of coconut milk richness.
In modern Filipino households, Ginataang Gulay continues to hold its place as a beloved comfort food that bridges generations. It represents the perfect balance between nutrition and indulgence, making it a favorite among health-conscious food lovers who don’t want to compromise on flavor. The dish has also gained recognition internationally as part of the growing appreciation for Filipino cuisine, with food enthusiasts discovering how the creamy coconut base perfectly complements the natural sweetness of squash and the fresh crunch of snake beans.
Today, this dish stands as a testament to Filipino culinary ingenuity, demonstrating how simple cooking techniques and readily available ingredients can create something truly extraordinary. Whether served in humble homes or upscale Filipino restaurants, Ginataang Gulay continues to tell the story of Philippine cooking – one that’s deeply rooted in family, tradition, and the art of making everyday ingredients shine.
