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Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk)

Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk)

Ginataang Gulay is a traditional Filipino vegetable stew where tender calabaza squash (kalabasa) and snake beans (sitaw) are slowly simmered with pork belly and shrimp in creamy coconut milk, creating a rich, comforting dish that balances healthy vegetables with savory proteins. The name literally translates to "vegetables cooked in coconut milk" (ginataan = cooked in coconut milk, gulay = vegetables), and it exemplifies the Filipino culinary tradition of using gata (coconut milk) as a cooking medium to create dishes that are both nourishing and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Calories 493 kcal

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 oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add diced onions and cook until soft and clear, about 2-3 minutes.
  • Add the sliced pork belly and cook until it starts to brown, about 5-7 minutes. Stir occasionally to prevent sticking.
  • Pour in the coconut milk and pork stock. Add ginger and lemongrass if using them. Let the mixture come to a gentle simmer and season with salt and pepper to taste.
  • Let everything simmer for 15-20 minutes until the pork becomes tender. Keep the heat at medium-low to prevent the coconut milk from curdling.
  • Add the cubed kalabasa (squash) to the pot and cook for 5 minutes. The squash should be almost tender but not falling apart.
  • Add the cut sitaw (snake beans) and cook for another 3-4 minutes. The beans should stay crisp-tender and bright green.
  • Add the peeled shrimp and cook just until they turn pink, about 2-3 minutes. Don't overcook the shrimp or they'll become tough.
  • Taste and adjust the seasoning. Remove the lemongrass stalks if you used them.
  • Let the dish rest for 5 minutes before serving. This helps the flavors come together and lets the sauce thicken slightly.
  • Serve hot with steamed white rice. Place patis (fish sauce) and calamansi halves on the side for people to add to taste.
  • For leftovers, let the dish cool completely before storing in an airtight container in the refrigerator. It will keep well for up to 3 days.

Tips from Lola's Kitchen

  1. Use native squash (kalabasa) for authentic flavor
  2. Cut vegetables in similar sizes for even cooking
  3. Don't overcook the sitaw to maintain crispness
  4. Add coconut cream (kakang gata) at the end for extra richness
  5. Let the dish rest for 10 minutes before serving