Alugbati is definitely my favorite as I grew up having this green and leafy vegetable on the dinner table. No matter how its cooked, I always end up having a big appetite for the dish it becomes. Whether sauteed with meat or seafood and other vegetables or part of ginisang monggo dish, its always a gastronomic delight to have alugbati.
- Alugabati leaves
- Kalabasa, sliced
- Patola, sliced
- Ground meat or Shrimps
- Garlic, minced
- Onions, chopped
- Salt (or broth cubes/seasoning mixes)
- Water, adjustable
How to cook Ginisang Alugbati
- In a pan, saute ground meat in garlic and onions.
- Layer alugbati leaves, squash and patola slices.
- Cook until vegetables are tender
- Add 1/3 cup of water if needed if the vegetable juices are not enough
- Season with salt (or other seasonings)
- Serve with rice.
There are no measurements to this dish since we basically just cook this according to what we've bought. And one of the simplest ways of cooking is just layer the alugbati, squash and patola with tomatoes and garlic then boil until cooked. Just a add some salt or seasoning. Perfect side dish for fried or grilled meat or seafood. But on its own, it's delicious and healthy eat!