Ginataang Gulay
Gulay sa Gata
Bicol-style ginataang gulay—chicken and vegetables in creamy coconut milk with kalabasa, sitaw, okra, labuyo...
Serves 4 · 55m total
The Story
Bicolanos put gata (coconut milk) on nearly everything—ginataang gulay is weeknight proof that vegetables can be luxurious. Squash, string beans, malunggay or pechay, and sometimes chicken or shrimp simmered in coconut milk define the Bicolano table.
The dish reflects regional abundance: coconut palms everywhere, vegetable gardens behind every house, chili for heat. Ginataang gulay spread beyond Bicol because the method works with any local produce—calabaza, sitaw, kangkong, gabi leaves.
What makes it distinctly Filipino is the two-stage gata: first extraction for body, thinner second extraction added at the end so the sauce stays creamy without breaking. It is vegetable ulam that feels as special as meat—comfort food from a region that never apologized for loving coconut.
Best paired with
Steamed rice, fried dried fish (tuyo), or extra siling labuyo on the side
Lola's Tips
- ✦Pour thick coconut milk last and simmer gently—high heat splits the gata.
- ✦Squash (kalabasa) goes in early; malunggay or spinach goes in last.
- ✦A pinch of bagoong or patis keeps coconut-only pots from tasting flat.
Substitutions
- chicken → shrimp, pork belly, or firm tofu (see protein guide)
- sitaw → green beans or snap peas
- fish sauce → shrimp paste (bagoong) or salt—start with less, taste as you go
Ingredients
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Instructions
- 1
Prep vegetables: cube kalabasa, trim sitaw, slice eggplant and okra, pick malunggay leaves. Cut chicken into serving pieces and pat dry—bone-in pieces like your photo stay juicier in gata.
- 2
Heat oil in a wide pot over medium heat. Sauté garlic, onion, and ginger until fragrant and onion is soft, about 3 minutes.
- 3
Add chicken pieces. Cook 5–6 minutes, turning, until lightly browned on the outside (not fully cooked through).
- 4
Pour in the first can of coconut milk (thin gata). Add kalabasa and turmeric if using. Simmer gently 10–12 minutes until squash starts to soften and chicken is partly cooked. Stir occasionally—do not boil hard or the gata may split.
- 5
Add eggplant, sitaw, and okra. Pour in the second can of coconut milk. Simmer 8–10 minutes until vegetables are tender but still hold shape.
- 6
Season with fish sauce or bagoong to taste—the broth should be savory against the sweet squash and creamy gata. Stir in malunggay or spinach and whole siling labuyo; cook 1–2 minutes until leaves wilt.
- 7
Ladle into a deep bowl. Top with fried garlic and green onions like the photo. Serve immediately with steamed rice—the gata should be thick, golden, and spoonable.
Kitchen Timer · 20 min prep first
35:00
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