Ginisang Gulay
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
137 kcal
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Course
Main Course
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Cuisine
Filipino
Ginisang Gulay
Description
The Ginisang Gulay recipe brings together a medley of vegetables and shrimp cooked in a flavorful base made from sautéed onions, garlic, and tomatoes, enhanced with fish sauce for depth. The dish is prepared by adding the vegetables according to their cooking times, starting with the calabasa and ending with the patola, ensuring each component reaches a tender yet firm texture. The shrimp adds a delicate seafood flavor and cooks quickly to retain its succulence.
The resulting dish is a balanced combination of crisp vegetables and tender shrimp in a light broth infused with garlic and fish sauce. It showcases a range of textures and subtle savory flavors typical to Filipino home cooking. It is served hot, often as a main vegetable dish accompanying steamed rice.
To maintain the best texture and flavor, add the vegetables in the precise order suggested, allowing the longer-cooking items to soften without overcooking the quicker ones. Season with salt and pepper to taste before serving to enhance the overall flavor profile.
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 2 Roma tomato chopped
- ½ pound Shrimp peeled and deveined
- 1 tablespoon fish sauce
- 2 cups water
- ½ calabasa small, peeled and cut into 1-inch cubes
- 1 bunch long beans ends trimmed and cut into 3-inch lengths; also known as sitaw
- 3 thai eggplant ends trimmed and quartered
- 2 ampalaya medium, ends trimmed and cut into 3-inch lengths
- 8 pieces okra ends trimmed and cut into 3-inch lengths
- 2 patola medium, peeled and cut into ½-inch rounds
- salt to taste
- black pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon until softened and release juices.
- Add shrimp and cook just until color changes.
- Add fish sauce and cook for about 1 minute.
- Add water and bring to a boil.
- Add calabasa and cook for about 3 to 5 minutes or until half-done.
- Add long beans and cook for about 2 to 3 minutes.
- Add eggplant, ampalaya, and okra, and cook for about 2 to 3 minutes.
- Add patola and cook for another 2 to 3 minutes or until vegetables are tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Notes
- For best texture, add vegetables starting with those needing the longest cooking, like calabasa, and finish with quicker-cooking ones like patola.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 298mg | 12% |
| Potassium | 976mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1512IU | 30% |
| Vitamin C | 54mg | 60% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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