Pro Tips
Do not skip the step of simmering the vegetables in water first — it prevents the coconut milk from boiling over and burning. Use fresh gata tapped that same day if possible; canned coconut milk works but will taste noticeably different. Add a dash of shrimp paste (bagoong) for the authentic Bicolano depth that plain coconut milk alone cannot achieve.
Cooking Tips
For the best results with this vegetables-sides, ensure your ingredients are fresh. Pay close attention to the heat levels during the simmering phase to allow the flavors to meld perfectly without overcooking the main components.
Ingredient Substitutions
If the primary protein is unavailable, you can substitute with a similar cut of meat or firm tofu for a vegetarian twist. For souring agents, calamansi can often be replaced with lemon or white vinegar depending on your preference.
Storage & Reheating
Allow the dish to cool completely before transferring to an airtight container. It stays fresh in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, adding a splash of water if the sauce has thickened too much.
Masara
Masara is a Bicolano coconut stew loaded with root vegetables and leafy greens, simmered until everything is fork-tender and the gata thickens into something almost creamy. It is one of those dishes that tastes even better the next day, as the vegetables absorb more of that rich coconut flavor. Traditionally it uses whatever seasonal produce is available.
Instructions
- Peel and cube the taro root and squash into one-inch pieces. Trim and cut the long beans and string beans into two-inch lengths. Wash the malunggay leaves.
- Peel and cube the taro root and squash into one-inch pieces. Trim and cut the long beans and string beans into two-inch lengths. Wash the malunggay leaves.
- In a medium pot, bring about 3 cups of water to a boil. Add the taro root and squash, then simmer for 15 minutes until they start to soften but are not fully cooked.
- In a medium pot, bring about 3 cups of water to a boil. Add the taro root and squash, then simmer for 15 minutes until they start to soften but are not fully cooked.
- In a separate pan, saute the minced garlic and sliced onion until fragrant. Stir in the shrimp paste and crushed dried shrimp, cooking for another minute.
- In a separate pan, saute the minced garlic and sliced onion until fragrant. Stir in the shrimp paste and crushed dried shrimp, cooking for another minute.
- Pour the coconut milk into the pot with the partially cooked vegetables. Stir in the sauteed garlic-onion mixture. Bring to a gentle simmer over medium-low heat — do not let it boil vigorously or the coconut milk will separate.
- Pour the coconut milk into the pot with the partially cooked vegetables. Stir in the sauteed garlic-onion mixture. Bring to a gentle simmer over medium-low heat — do not let it boil vigorously or the coconut milk will separate.
- Add the long beans and string beans. Cook for another 15 to 20 minutes until all vegetables are tender.
- Add the long beans and string beans. Cook for another 15 to 20 minutes until all vegetables are tender.
- Stir in the malunggay leaves and season with salt. Cook for just 1 to 2 more minutes — you want the leaves to wilt but not turn mushy. Serve hot with rice.
- Stir in the malunggay leaves and season with salt. Cook for just 1 to 2 more minutes — you want the leaves to wilt but not turn mushy. Serve hot with rice.
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