What We Send
What You'll Require
- 2x Heavy bottom pot /pan with lid
- Wooden Spoon / Spatula
- 2x Serving Bowls
Dilute the Coconut Cream to give you 3 cups of Coconut Milk.
Wash and drain separately veggies and leafy veggies. DO NOT MIX
Crush or finely chop the garlic cloves.
Wash and slit green chillies.
Do this only when you are ready to cook the rice.
Wash Jasmine rice 2-3 times in cold water till water runs clear.
Cooking Ginataang Gulay
Heat Oil, saute crushed garlic and onions without colouring.
Add 2.5 cups coconut milk, bring to boil.
Add cut veggies, slit green chillies, and bring to boil, simmer for 10-15 minutes till veggies are tender and almost cooked.
Note: At this stage you can cook the Jasmine Rice.
Add rest of the coconut milk and the leafy veggies. Add salt to taste.
Cook for 5-6 minutes and check seasoning. Serve Hot with Jasmine rice.
Cooking Jasmine Rice
Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan and put on heat, stir occasionally to prevent sticking. Bring the water to boil.
Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
Transfer to a serving bowl.
Serve Ginataang Gulay garnished with Sliced chillies with Jasmine rice. Serve hot.