Native Vegetables in Coconut Milk

Time flies so fast, I can't believe it's October already! In 3 days, it will be my son's third birthday. He's growing up so fast!

I still haven't finalized my plan for his birthday but I've secretly wrapped a few gifts for him.
Maybe We'll go to Fun Ranch or to a mini-zoo. I've ruled out having a party because he's still not good with guests.

Another exciting thing to look forward to: Halloween!

Halloween is really a fun time for kids. They get to dress up as their fantasy character and get candy for their efforts! Have you picked a Halloween costume for your kid yet? You can check out some stuff at Amazon for ideas.

Meanwhile, my fridge has a few native vegetables that could very well be made into a Pinakbet (a native dish), but since I still have some leftover coconut milk from cooking chicken curry, I decided to do a Ginataang Gulay (Vegetables in coconut milk) instead.

Native Vegetables in Coconut Milk

Prep time: | Cook time: | Total time:

1 Eggplant, halved and sliced
Quarter cut of native squash, peeled and cut into 1 inch irregular cubes
3-4 Winged beans (local name: Sigarilyas)
Optional: more veggies like okra, string beans, squash blooms, ampalaya (bitter melon)
1 Medium tomato
1 1/2 Cup coconut milk (more if you'll add more veggies)
1 Medium red onion
2 Cloves garlic
Cooking oil

1. Heat oil in a wok or large frying pan.
2. Fry the eggplants until they're cooked soft (but not black or breaking apart). Set aside.
3. In the same pan, saute garlic, onion and tomato (add more oil if needed).
4. Add the squash and cook until soft. Add a few tablespoons of water if it becomes too dry.
5. Pour the coconut milk on high heat. When it starts to boil, add the remaining vegetables.
6. Stir for about 2 minutes, until the vegetables are cooked to your liking.
7. Toss in fried eggplants and season with salt and pepper before serving.

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