A lot of us have been conscious within the food that we are eating up right now. You may probably think that some are going to basics just for the sake of health. The fact that you’re eating the more nutritious one will benefit you and prolong your life. Eating vegetables contributes a lot in these aspects knowing that picky eaters are getting populated in our generation right now. Preparing one doesn’t mean you have the background in a culinary study. You just have to do research or ask questions about it to someone who eats vegetables better than you.
A vegetarian, from the word itself, eats only vegetables. Can you imagine how in the world can he prepare a diet each and every day for everyday living? I’m not a vegan but I do eat vegetables because I’m used to it. I remembered once Ms. Geneva Cruz become a vegan for several years, in local cooking show prepared mixed vegetables with coconut milk and I do really love that. Vegetables infused with coconut milk increases metabolism of the body and next to better digestion as well but you probably heard that some are intolerant about these dishes. I don’t know why yet I do respect their opinion so there’s no more further questions about it.
One of my favorite vegetarian recipe is the ginataang talong or eggplant with coconut milk. I believe that this is a visayan cuisine but they only use their own vinegar to add distinct flavor as well. Here in tagalong region, they use the commercial vinegar which is the only available in the market.
Here’s the simple steps how to make one:
4 pcs. Eggplants
½ old and shaved coconut meat for kakang gata
1 cup of vinegar
onions,tomatoes and ginger
½ teaspoon of salt (optional)
Prepare the kakang gata using vinegar not water. You can manually squeeze it in your palms (just make sure your hands are clean) or you can buy a squeezed one already in the wet market. Slice the onions, tomatoes and ginger finely. Combine it with the kakang gata with vinegar to blend and season with salt. Cook the eggplant by grilling not by boiling. Boiling intends to add more water to the vegetable which makes it spoiled in short span of time. After grilling, remove its skin gently then put it in the kakang gata with spices.
Notice the sweetness of kakang gata while eating. The older the coconut you use the better. Adding more salt is optional but I prefer not due to some health related issues. You know what I mean!