Ginataang Tulinganless Recipe

INGREDIENTS

Mock tulingan (Skipjack Tuna) or tofu
1 cup coconut milk 
¼ cup coconut cream
2 lemongrass, crushed and chopped
3 long green chilli
2 red chilli
Vegetable cubes
2 Tbsp ground black peppercorns
Vegetable oil
½ head garlic, crushed and roughly chopped
1 medium size onion, roughly chopped
1 small ginger, thinly sliced
¼ cup vinegar or juice of half a lemon
1 talong (eggplant), quartered
1 bunch pechay (Chinese cabbage) or bok choy 
2 bunch mustasa (mustard greens)
1 cup talbos ng kamote (sweet potato tops)
Salt or vegan fish sauce, to taste 

DIRECTIONS

1. In a pot, combine coconut milk, eggplant, lemongrass, chillies, ground black peppercorns and vegetable cubes. Simmer under medium heat.
2. Meanwhile, heat vegetable oil in a pan, fry the mock tulingan (Skipjack Tuna) on a low heat until cooked on both sides. Remove from the pan and drain on kitchen paper to absorb the excess oil.
3. In the same pan sauté garlic, onion and ginger, sauté until fragrant then add to the coconut and eggplant mixture. Stir. Cover and simmer until eggplant is tender.
4. Add the vinegar or lemon juice, pechay or bok choy, mustasa (mustard greens) and talbos ng kamote (sweet potato tops), stir and cover for another 5 minutes.
5. Add the coconut cream. Allow to boil once. Season with salt or vegan fish sauce. Simmer over low heat for another 5 minutes. There you go your vegan ginataang tulingan is ready! Enjoy!
6. Garnish with whole chillies.
7. Serve with steamed rice.

Source : Vegan Pinoy

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