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.

Tips

Add extra linamnam by sauteing a tablespoon of bagoong with the onion and garlic.

40 min.
6 People
Easy
Budget

Ingredients

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

Cooking Method

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.

Pinoy gulay recipes become more versatile when cooked with a coconut sauce. You can add as many types of vegetables as you want. Try eggplant, sigarilyas, okra, and alugbati. Swap the shrimp for other proteins like ground chicken, tinapa flakes, or tofu. Or don’t add any for a meatless version. Nothing is stopping you from tweaking this dish to your liking. Who knows? This gulay recipe might just outshine your hero.