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Siargao Ginataang Gulay
When Tracy Heath, chef and South African living in Siargao, reached out to us about getting her hands on a copy of Castaway, we were thrilled to find out that Neil and Jordan had visited her and her husband’s resort and café, Soul Tribe, on their visit to Siargao in 2019. We thought it only fitting that this week’s recipe be one from Tracy and her café, Khaya. Ginataang Gulay, a traditional stew of vegetables cooked in coconut milk, is quintessentially Filipino and holds a special space in Tracy’s heart.
SERVES 4
FOR THE GINATAANG GULAY
2T of vegetable oil
4 cloves of garlic, roughly chopped
1 medium red onion, cut into wedges
1 thumb size (roughly 5cm) of ginger, cut into 5 slices and bruised with the back of a knife
2 cups of pumpkin cut into cubes (roughly 3cm)
½ cup of water
1 cup string beans or French green beans
600 ml of coconut milk
2T of vegan fish sauce (or make your own by combining soy sauce and tamarind past using a 1:1 ratio)
Salt and pepper, to taste
1 cup of malunggay moringa leaves or baby spinach
Juice of ½ a lime or kalamansi
FOR SERVING
White rice
Kalamansi or lime, cut into wedges
2T of vegetable oil
4 cloves of garlic, roughly chopped
1 medium red onion, cut into wedges
1 thumb size (roughly 5cm) of ginger, cut into 5 slices and bruised with the back of a knife
2 cups of pumpkin cut into cubes (roughly 3cm)
½ cup of water
1 cup string beans or French green beans
600 ml of coconut milk
2T of vegan fish sauce (or make your own by combining soy sauce and tamarind past using a 1:1 ratio)
Salt and pepper, to taste
1 cup of malunggay moringa leaves or baby spinach
Juice of ½ a lime or kalamansi
FOR SERVING
White rice
Kalamansi or lime, cut into wedges
MAKE THE GINATAANG GULAY: Add vegetable oil to a pot over medium heat. Once hot, add chopped garlic and onion. Stir and cook until translucent. Add the ginger and stir until aromatic. Add the pumpkin & cook until slightly golden.
Pour in the water and simmer (5-10 minutes) with a lid on until the pumpkin is cooked through. Add the green beans, coconut milk and vegan fish sauce, and stir to combine. Season with salt and pepper to taste. Lower the heat to a gentle simmer and cook for 3 min.
Add the Malunggay (Moringa) leaves or baby spinach. Gently stir and turn off the heat. Let the pot sit for a few minutes to wilt the leaves. Finish with a squeeze of fresh lime or kalamansi.
SERVE: Serve with rice and slices of kalamansi (or lime).
