A Ginataang Gulay Recipe to Pair with Grilled Dishes
Every hero needs a sidekick: Batman has Robin, Darna has Ding. Your inihaw na baboy has this ginataang gulay. Meaty dishes need a refreshing side to counter all that heaviness. What fits the bill? A gulay recipe featuring produce of varying shapes, colors, and textures.
Your cooking method also shouldn’t require much effort – you don’t want to take your eyes off those coals. Steaming, stir-frying, and simmering are reliable techniques that don’t call for babysitting. Take this Filipino gulay recipe, for example. You only go through three steps: add ingredients to the pot, pour in a sauce, and leave them to cook until tender. It can’t get any easier.
Add extra linamnam by sauteing a tablespoon of bagoong with the onion and garlic.
- 1 tbsp cooking oil
- 1/2 pc onion, chopped
- 1 clove garlic, chopped
- 1/4 pc kalabasa, peeled and cubed
- 1/2 bunch sitaw, sliced into 2-inch pieces
- 1 pack Knorr Ginataang Gulay Mix, dissolved in 1 cup water
- 1 pc green siling haba, sliced
- 1 cup malunggay leaves (optional)
- 1/4 cup peeled shrimp
- Heat oil in a pan over medium flame. Sauté onion and garlic until tender and fragrant.
- Add kalabasa and sitaw; stir. Add dissolved Knorr Ginataang Gulay Mix and siling haba. Mix well, cover, and simmer until the vegetables are half-cooked.
- Add malunggay leaves and shrimp. Continue simmering until completely cooked. Serve hot.
- Egg Free
- Nut Free
- Diet Paleo
- Suitable For Pregnancy