Hello there! It's me, Mae!
I hope you all are doing well. After the comforting bowl of Nilagang Baboy na may Gabi at Batuan, I’m back with the second entry cooking series— a space where I’ll share meals close to my heart,and home-cooked dishes that is comforting. This will capture those everyday moments where food becomes more than just food — it becomes love served on a plate. Whether it’s quick n' easy recipes, traditional dishes, or something experimental. I hope to bring you into our home, one dish at a time.
As the eldest in our household, I naturally took on the role of kitchen second-in-command beside my mom. Over time, I’ve grown to love the art of cooking, not just for feeding the family, but for how it brings us together.
It was pass 11 AM when my mom casually told me, to cook our lunch. She went to market early in the morning to buy our viand for the day. As always, nothing too fancy—just the usual everyday ingredients that are both budget-friendly and nutritious.
So here’s to our second recipe: Pinakbet with Gata (vegetable stew with coconut milk). It's a classic Filipino dish—vegetable stew made even more comforting with coconut milk and anything you want to put pansahog (protein) to add more flavor. It’s a classic, hearty meal that brings out the natural flavors of the vegetables while giving a rich, savory taste.
Ingredients and Preparations:
1/4 squash, sliced
1 eggplant, sliced
3 okras, ends trimmed
1 bunch of string beans, cut into 3-inch pieces
1/2 cup small shrimps
2 tablespoon cooking oil
1 small onion, chopped
3 cloves of garlic, minced
2 cups of coconut milk
1 shrimp cube
1 cup of water
Salt and pepper to taste
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Here I am, preparing the ingredients and getting ready to cook.
Step 1: Heat oil in a pan, then sauté the onion and garlic until fragrant.
Step 2: Add the small shrimps and cook until they change color and become slightly pink.
Step 3: Add the squash (since it's the hardest vegetable) and pour in 1 cup of water. Let it simmer for about 2 minutes.
Step 4: After that quick simmer, add the string beans, eggplant, and okra. Let it simmer again for just a minute to keep the veggies crisp and colorful.
Step 5: Add the shrimp cube, salt, and pepper. Mix everything well so the flavors combine.
Step 6: Finally, pour in the coconut milk and let it boil for a few seconds, just enough to finish cooking the vegetables without overcooking them.
And it’s done! 😍
A rich-flavored Pinakbet with Coconut Milk, best paired with white rice as usual—because we’re Filipino.🤣 This lunch wasn’t about creating a perfect dish. It was about cooking with heart and providing for the people we love.
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That’s what this series will be all about— simple dishes that speak to the heart. Next time, I’ll share another go-to dish from my kitchen. But for now, try cooking Pinakbet with Gata. Trust me, your home will smell like comfort — and taste even better.
What’s your favorite viand at home? Let me know in the comments!🍽️
Follow me and stay tuned for my 3rd dish in the kitchen series!🍴✨
Hoping to see you all again! Bye bye!❤️