Ginataang Gulay RATINGS: 4/5 (1)


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2 tablespoon Vegetable Oil
1/2 cup  Pork (cut into cube)
1 pc  Onion (chopped)
1 teaspoon Garlic (chopped)
1 teaspoon Ginger (minced)
1 pc Chillies (chopped)
1 teaspoon Pepper (ground)
1 teaspoon  Fish Sauce (Patis)
1 cup Winged beans (Sigarilyas) (chopped)
1 cup Sitaw (chopped)
1 cup Squash (cubed)
3/4 cup water
3/4 cup Coconut milk
1 cup Coconut cream
1 1/2 pack AJI-GINISA® Flavor Seasoning Mix

Preparation and cooking time: 30 minutes


  1. SEAR. On a hot pan pour vegetable oil and sear pork until golden brown.
  2. SAUTE. On the same pan, sauté onion, garlic, ginger, and chillies.
  3. SEASON AND SIMMER. Season with pepper, fish sauce and AJI-GINISA®. Add water, let it simmer for 5 minutes.
  4. BOIL. Add winged beans, sitaw, squash, and let it boil.
  5. SIMMER. Reduce your fire then let it simmer for 5-10 minutes. Add coconut milk and continue simmering. Add coconut cream and let it simmer until oil surfaces up and vegetables are tender. Serve while hot.

Makes 5 servings
Serving size: 1 cup (180g) Ginataang Sitaw, Sigarilyas, at Kalabasa

Cooking Notes

Coconut milk has the right amount to use as a base while boiling the winged beans, sitaw and squash. Coconut cream, on the other hand is thicker than coconut milk, and it also blend as lesser with water.


Nutrition Facts
Calories per Serving 398
Carbohydrates (g) 10.3
Proteins (g) 10.5
Fat (g) 35
Dietary Fiber (mg) 2.5
Calcium (mg) 96
Iron (mg) 0.5
Sodium (mg) 512.8

Product Used

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