Vegetarian “shrimp” tempura and meatless gising-gising

Vegetarian "shrimp" tempura and meatless gising-gising

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 1 onion chopped
  • 1 teaspoon garlic minced
  • 1/2 teaspoon ginger grated
  • 2 to 3 bird’s eye chilies thinly sliced
  • 2 cup yard-long beans thinly sliced
  • salt to taste
  • pepper to taste
  • 1 cup squash cubed
  • 1 cup eggplant cubed
  • 1/2 cup coconut milk


  • Heat the cooking oil in a wok. Saute the onion, garlic, ginger and chilies until fragrant, about 30 seconds.
  • Add the yard-long beans. Sprinkle with salt and pepper. Stir. Pour in about three tablespoonfuls of water. Cover the pan. Lower the heat to medium and cook for five minutes.
  • Add the squash and eggplant cubes. Sprinkle with more salt and pepper.
  • Pour in the coconut milk. Stir to combine. Bring to a simmer. Cover the pan once again and cook over medium-low heat until all the vegetables are done and the sauce has thickened and reduced.
  • Vegetarian “shrimp” tempura and meatless gising-gising
  • A tip. To prevent the squash and eggplant cubes from losing their shape, avoid stirring after coconut milk starts to simmer. This isn’t a stir fried dish and frequent stirring will do more harm than good.