“inabraw” dish posted earlier, this “ginisang gulay” uses various types of vegetables and chiefly flavored with fish paste or “bagoong”, a unique but popular Filipino condiment made from fermented small fish usually eaten with locally grown vegetables.
“Ginisang gulay” as prepared in the Tagalog regions of Luzon, Philippines, although distinct and has its own character, is probably their version of the Northern region’s equally popular vegetable dish called “pakbet” or “pinakbet”. Hence, some of my friends refer to this dish as “pinakbet Tagalog”. Interestingly, both dishes share many similarities, in texture and in taste. Some who are neither from the two regions might not even notice the difference and would unwittingly interchange their names.
Along with fruits, we hear a lot of praises to vegetables as being the healthier food. Eating a good amount of it is sometimes tantamount to psychologically eliminate the feeling of guilt that has developed after indulging heavily on meaty and oftentimes oily dishes. To have a better understanding of the wonder food though, let me provide some facts about vegetables.
Vegetable usually refers to an edible plant or part of a plant other than a sweet fruit or seed. Generally it means the leaf, stem or root of a plant. However, please remember that the description is not scientific and its meaning is largely based on culinary and cultural traditions. Therefore, the application of the word is not definitive and somewhat arbitrary or subjective. Some vegetable in culinary sense is actually a fruit in the botanical context. Some people consider mushrooms to be vegetables while others consider them as falling under a separate food category.
carrot cake, my version of which I have already shared with you.
For this exciting sautéed veggie dish, you are at liberty to use any vegetable you like, from leaf, to fruits, to flowers and buds, to legumes, to bulb and stem and to roots and tubers. For me however, I settled for backyard grown vegetables such as squash or “kalabasa”, okra, long/string beans or “sitaw”, bitter gourd or “ampalaya”, eggplants or “talong” and tomatoes or “kamatis”.
“bagoong” or fish paste are all we need.