Ginisang Gulay with Dried Dilis Silag

To prepare Ginisang Gulay with Dried Dilis Silag, start by frying the washed dried dilis silag in a pan until brown, then set it aside. In the same pan, sauté chopped onion, garlic, and tomatoes. Next, add water, ground black pepper, a shrimp broth cube, and fish sauce to taste. Incorporate the cubed squash, chopped okra, and sliced eggplant, allowing them to simmer until tender. Finally, mix in the fried dilis silag and add moringa leaves just before finishing the dish.

Ginisang Gulay with Dried Dilis Silag is not suitable for strict vegetarians or vegans due to the inclusion of dried dilis silag (anchovies) and fish sauce. However, you can make a vegetarian version by omitting the dried fish and fish sauce, and using vegetable broth instead of shrimp broth for added flavor.

If you don't have dried dilis silag, you can substitute it with other dried fish or skip it entirely for a vegetarian option. For the vegetables, feel free to use any seasonal vegetables you have on hand, such as bell peppers or green beans. If moringa leaves are unavailable, spinach or kale can be used as a substitute.

To store leftover Ginisang Gulay, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2 months. When reheating, add a splash of water to prevent it from drying out.

Ginisang Gulay with Dried Dilis Silag pairs wonderfully with steamed rice, making it a complete meal. You can also serve it alongside grilled meats or fish for a heartier option. For a refreshing contrast, consider a side salad or pickled vegetables to complement the flavors of the stir-fry.