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Ginataang Gulay With Turmeric

by Angeli Derivera
Easy | February 22, 2019

Ginataang gulay gets a delicious and nutritious twist with the addition of turmeric. Ground turmeric is sprinkled on this mouthwatering vegetable dish not just for flavor but also for its countless nutritional benefits. Turmeric is anti-inflammatory, antibacterial, antiviral, a natural detoxifier and contains anti-bloating properties. No wonder it’s considered a super spice!

Words and Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Greg Mayo

Ingredients :

4 servings
200 g Medium-sized shrimps, peeled and chopped
Salt and black pepper, to season
2 tbsp Refined coconut oil, divided
0.25 cup Chopped onion
2 tsp Chopped garlic
1 tsp Ground turmeric
2 cup Coconut milk
2 cup Squash, peeled and cubed
2 Long green chilies, sliced in half diagonally
2 cup String beans, sliced into 1-inch lengths
2 tsp Fish sauce or more to taste
1 Bird’s eye chili, chopped

Procedure :

  • 1
    Season the shrimp with salt and black pepper. Heat one tablespoon of oil in a non-stick skillet. Sauté the shrimp until pink, about a minute. Remove from the pan and set aside.
  • 2
    Heat the remaining oil. Add the onion, garlic, and ground turmeric then sauté until fragrant. Add the coconut milk and bring to a simmer.
  • 3
    Add the squash and cook for ten minutes or until tender. Stir in the long green chilies, string beans and simmer for five minutes.
  • 4
    Return the shrimp to the skillet. Season with fish sauce and garnish with bird’s eye chili as well for added heat.