From the recipe collection
Gulay na May Lada
A fiery Bicol vegetable dish of greens, chilies, coconut milk, and bagoong-style seasoning.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4–5
- Audio recipe
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Ingredients
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Method
- Cook onion and garlic in a wide pan until softened and fragrant.
- Add bagoong or fish sauce and cook 1 minute to remove its raw edge.
- Pour in coconut milk and bring to the gentlest simmer.
- Add squash or green papaya and cook until almost tender, 6–10 minutes depending on the cut.
- Add sitaw and long green chilies and simmer until just tender.
- Fold in the leafy greens, coconut cream, and bird's-eye chilies if using; cook only until the greens wilt and the sauce thickens.
- Taste for salt and heat and serve immediately with rice.