Adobong Gulay sa Gata (Adobo Vegetables in Coconut Milk)
Fresh garden vegetables simmered in coconut milk.
| Cuisine Type |
Filipino |
| Meal Type |
Vegetables |
| Product |
Lea & Perrins Worcestershire Sauce |
| Preparation Time |
5 mins |
| Cooking Time |
15 mins |
| Serves |
4 - 5 |
Ingredients
| 200 g | small okra |
| 200 g | sitaw (string beans) cut |
| 1 bundle | pechay (Chinese cabbage), shredded with the stems |
| 100 g | small young corn |
| 1 cup | malunggay leaves. |
| 2 Tbsp | cooking oil |
| 2 small | onions chopped. |
| 1 Tbsp | garlic, crushed |
| 1 tsp | luya (ginger), chopped |
| 2 Tbsps | Lea & Perrins Worcestershire Sauce |
| 2 Tbsp | native vinegar |
| 1 cup | fresh coconut milk |
| sili (optional) |
| salt and pepper to taste |
| 1⁄2 cup | chicharon, chopped |
Procedures
Procedure
- Wash all the vegetable and drain in colander. In a saucepan, add oil and saute garlic, onions and luya in medium heat.
- Add young corn, okra and sitaw, cook until bright green. Be careful not to overcook.
- Add pechay and malunggay, Lea & Perrins Worcestershire Sauce and vinegar. Let boil without stirring. Set aside.
- In a palayok or saucepan, boil the coco milk. Stir to avoid curdling. Add sili if desired.
- Once the coco milk becomes oily, pour the milk to the vegetables and slowly blend together.
- Season to taste with salt and pepper. Mix well until the vegetables have absorbed the coco milk.
- Remove from fire. Serve and top with crushed chicharon.
- Usualy served with broiled fish.
