Philippines Menu
Gulai
Gulai can be made with any vegetables you like. I prefer either all green beans, all okra, or all cabbage. However, a blend of vegetables would be okay too. Use whatever you like.
Chinese shrimp sauce is fermented in a manner similar to soy sauce and miso. It has a pungent smell and you may not care for it. It’s okay to leave it out if it gives you a problem. Patis is Filipino fish sauce, which is also fermented. It’s less pungent than the Thai variety and it’s made from mackerel rather than anchovies. Don’t omit it from this dish.
- ½ pound Roma Tomatoes
- 3 Tablespoons Oil
- 4 cloves Garlic, sliced
- 1 medium yellow Onion, chopped
- 2 teaspoons Chinese Shrimp Sauce
- 3 cups cut up Vegetables
- 2 Tablespoons Patis
The tomatoes should be peeled and this is actually quite easy. Boil enough water to cover the tomatoes and remove from heat. Add the tomatoes to the freshly boiled water and leave to sit for 1 minute. Remove the tomatoes from the hot water and plunge into cold water. Let tomatoes sit in the cold water for 1 minute. If the tomatoes have not been gentically modified, they will now be easy to peel with your fingers. After the tomatoes are peeled, chop them up.
Heat the oil and sauté the garlic without browning it until its aroma is released. Add the onion and sauté without browning until it becomes soft and translucent. Add the shrimp sauce and stir-fry until its aroma is released. Add the tomatoes and vegetables, stir well, and add patis. Cover the pan and allow to simmer for 10–15 minutes, or until the vegetables are done.
Serve Gulai with Milagrosa rice and extra patis on the side.
All recipes, CSS, XHTML, XML, and XSLT © 2004–2011 Ben Hubbell.