Ginataang gulay

One of these most loved spots is a foundation in the city of Artesia called Firm House, previously known as Enchantment Wok. On the off chance that you ever end up close to Pioneer and Artesia Blvd, and in extraordinary need of good Filipino food, I ask you to attempt this spot. The eatery itself is a long way from extravagant, only a gap in the divider took care of the edge of a dilapidated mall. Be that as it may, my peeps, the food! Their fresh pata alone makes them, in my book, the best Filipino eatery in California! Indeed, I don't think there is any one dish I've had at this eatery that I didn't care for. Okay, I confess to being off base, their sinigang is the most noticeably terrible I've had in my life yet all that else suits my preferences

1 tablespoon oil

1 onion stripped and slashed

2 cloves garlic stripped and minced

1/2 pound pork midsection cut into 1-inch strips

1/2 pound medium shrimp stripped and deveined

1 tablespoon sauteed shrimp glue

1 can 19 ounces coconut cream (kakang gata)

1 cup water

8 ounces solidified youthful green jackfruit defrosted and cut into 1-inch pieces or 1 (20 ounces) would young be able to green jackfruit

1/2 medium calabasa stripped, cultivated and cut into 1-inch solid shapes

10 to 12 pieces green beans closes cut and cut into equal parts

2 medium eggplant closes cut and cut into 1-inch thickness

salt and pepper to taste

Guidelines

In a wide skillet over medium warmth, heat oil. Include onions and garlic and cook until limp. Include pork and cook, mixing infrequently, until delicately sautéed. Include shrimps and cook just until shading changes to pink. Include shrimp glue and cook, blending normally, for around 1 to 2 minutes.

Include coconut cream and water. Bring to a stew and keep on cooking for around 3 to 5 minutes until somewhat thickened and decreased.

Include jackfruit and cook for around 3 to 5 minutes. Include calabasa and cook until delicate yet firm. Include green beans and eggplant and keep on cooking until vegetables are delicate and sauce is thickened. Season with salt and pepper to taste. Serve hot.