From the recipe collection
Tinutungang Gulay
Bicol vegetables simmered in coconut milk enriched with deeply toasted coconut, creating a smoky gata sauce without meat.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 4–5
- Audio recipe
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Ingredients
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Method
- Toast grated coconut in a dry pan, stirring constantly, until deep brown and smoky but not black or acrid.
- Cool slightly and pound or process the toasted coconut into a coarse oily paste.
- Heat oil and sauté onion, garlic, and ginger until soft.
- Add squash and young jackfruit or banana blossom if using and cook for 2 minutes.
- Pour in coconut milk, stir in the toasted-coconut paste, and simmer until the firm vegetables are almost tender.
- Add eggplant, sitaw, fish sauce, and chilies. Simmer gently until just cooked.
- Stir in coconut cream and reduce until the sauce lightly coats the vegetables.