Gulay sa Gata - Squash and Green Beans in Coconut Milk

The classic Filipino dish Gulay sa Gata translates to Vegetables in Coconut Milk. In this recipe, I used kabocha squash which is available year round. There is something about the rich, thick coconut milk with hints of ginger, onions and garlic as the base that make this entree hard to resist. This is an AsianInAmericaMag recipe by Elizabeth Ann Quirino. Serves 2 to 4.

Cook Time30

Total Time30

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Filipino Gulay Gata Squash Green Beans Coconut

Servings: people

Calories: 153kcal

Author: Asian in America - Elizabeth Ann Quirino

Ingredients

2 cups cubed kabocha squash
2 Tablespoons vegetable oil
2 cloves garlic peeled, minced
1 whole onion chopped
1 knob (1 inch) fresh ginger peeled, sliced thin in 1-inch slices, about 1/2 Tablespoon
2 whole large tomatoes sliced
1/2 pound fresh shrimps peeled, deveined, heads and tails removed
1 Tablespoon shrimp paste; bagoong
1/2 cup vegetable broth
1 cup canned or fresh coconut coconut milk
1 bundle sitaw (long green beans) sliced into 2-inch long pieces, about 2 cups
1 teaspoon salt
1 teaspoon ground black pepper powder
for serving: steamed rice

Instructions

Par-boil the squash in a medium stock pot with water for about 15 minutes till it is slightly soft. Drain then set aside.
In a large skillet, over medium high heat, add the vegetable oil. Saute the onions, garlic, ginger, tomatoes. Add the fresh shrimps. Continue cooking till shrimps turn pink for about 8 minutes.
Blend in the broth and the shrimp paste (bagoong). Add the pre-boiled kabocha squash and the long green beans. Cook for about 8 to 10 minutes more till squash cubes are soft.
Add the coconut milk at this last stage of cooking. Season with salt and pepper. When the liquid starts to boil and vegetables are just about cooked, turn off the heat. (Note: do not let the coconut milk boil too long or it will curdle).
Serve warm with boiled jasmine white rice.
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Nutrition