There is no favorite gulay recipe. Kudos to those who eat a lot of gulay. If you are a Filipino vegetarian, you know what we're talking about.
Taro is a favorite gulay back in the day growing up in the Philippines. In Home Economics at school, we were even taught how to make this favorite gulay recipe called Kinunot.
Kinunot recipe involves some pork though but the vegetarian version can easily be made.
The looks of the Kinunot looks really gross if you don't know what it is until you really tried. Taro leaves are totally delicious.
The way it's made starts by drying some Taro leaves in the sun for a few days. Then the leaves are torn into pieces and cooked in thick coconut milk.
Folks used to cook this veggie with either salted fish and with some of those tiny hot peppers.
- Dried Taro leaves found in specialty Filipino store. Some come in a can and some can be found in the frozen section. If you are lucky to plant them yourself, dry the leaves in the sun for a couple of day and get ready for this recipe.
- Heavy and thick coconut milk. The denser the better.
- 1 bulb of crushed garlic
- 1 diced onion
- 2 stalks of lemon grass
- a package of meaty mushrooms like the porcini type or the king mushrooms
- Salt and Pepper to taste
- Crushed or grated small piece of ginger
- Hot pepper for some heat (optional)
Note: If you are on a pescatarian diet, you're in luck because this type of gulay recipe is usually cooked with shrimp, dried or smoked fish.
But we're keeping this dish vegan.
In The Wok
- the most versatile cookware you'll ever own, goes in the coconut milk.
Add the lemon grass, the crushed garlic, onion, ginger, salt and pepper.
At this point, if you are a pescatarian, you are free to add your fish here. It's okay. We will not crucify you. We are friendly vegetarians.
Bring the coconut mixture to a rolling boil. Hmm, you should be able to smell the delicious aroma of the spices right about now.
Add the torn dried Taro or gabi leaves to the coconut milk and stir until cooked.
Taste for desired saltiness. Remove from heat and serve over hot steamed rice.
Don't judge it by how it looks. It's really tasty. If you haven't eaten Taro vegetables, just delve in and try it. It's very good and slides right down the throat with some steamed rice.
The taste is similar to Poi. If you like Poi, then you'll like this Gulay dish.