Fact is, the kiddo have never seen a real coconut tree before until Laguna December 2009. No kidding, that’s true. Patawa para sa mga pinoy, hindi ba? One of the items in his to-do list last Christmas holiday was to see fruitful coconut trees. Of course, his lolo wasted no time and promised ‘em all. Tuwang tuwa naman syempre. How excited was the boy to have photos taken with them, eat delicious coconut meat and drink the fruit’s refreshingly pure water, too.
It’s been ages since I cooked anything with fresh coconut milk but my pantry is never without a can of it. Curry, ginataang adobo o simply ginataang gulay. Sarap. Here is of those days when I have freshly looking and perfectly shaped okra in the fridge. Tapos merong kalabasa at sitaw? Ano pa ba?! YUM.
No Masterchef touch here. Just cooked plain and simple, ala-eh style. Just a little more flavor from fresh coriander.
- ½ kilo pork belly, cut into strips
- 4 tbsp minced garlic
- A slice of ginger, crushed then juliened
- 1½ cup bite-size pieces of pumpkin
- A small bowl of long beans, cut 2½ long
- A handful or more of okra, trimmed
- A can of coconut milk
- Patis (fish sauce)
- Freshly ground pepper
- Green chili
- Small bunch of coriander, tied together (optional)
- Heat oil in a pan. Fry garlic and ginger until browned and aromatic.
- Throw in the pork pieces and fry until browned.
- Add patis and saute for a minute.
- Add pumpkin slices and saute for another minute.
- Pour in coconut milk and half a cup of water. Bring to boil. Cover with a lid and simmer until pumpkin is almost done.
- Season with pepper and more patis if desired.
- Throw in long beans and okra and cover with lid. Simmer until vegetables are al dente and sauce is thick.
- Add chili and coriander, mix thoroughly and cover with a lid. Turn off heat and let stand for a minute. Serve hot garnished with coriander. Great with plain, steamed rice.
Check out Lasang Pinoy, Sundays. Coconut.