Gule Magalang

Gule Magalang is a Filipino dish made with tropical vegetables usually planted in backyards, vegetables like squash, squash flowers, chayote, chayote tops and luffa mixed with shrimps and flaked fried fish.


According to my reliable source this Kapampangan dish of Gule Magalang or Gulay Magalang has been served and cooked by many generations until now. It was just recently popularised by Abe Restaurant where the owners originally resided in the Magalang Municipality of Pampanga. The concept of this dish is quite simple, it is prepared with vegetables usually found homegrown vegetable patches hence ingredients like squash, squash flowers, chayote, chayote tops and luffa are used.

The name Gule Magalang when translated to Tagalog is Gulay Magalang, in English respectable vegetables. I am not sure where the name exactly came from but the place where this was created, the Magalang Municipality might give us an idea. It can have other meanings too, where it can imply the “respect for one’s fresh vegetables grown at home” or ones “respect for body” since this dish is quite nutritious, either way both contexts hold true. I have been wanting to prepare this dish for a long time but luffa in New Zealand is quite seasonal, and if it do crops up, they can be quite expensive, luckily my last visit to the Asian grocer, they have a good amount of stock of this vegetable making it possible to cook this today.

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Gule Magalang

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Gule Magalang is a Filipino dish made with tropical vegetables usually planted in backyards, vegetables like squash, squash flowers, chayote, chayote tops and luffa mixed with shrimps and flaked fried fish.


Ingredients

Scale
  • 1 pc luffa, peeled and sliced
  • 1 pc chayote, peeled and sliced
  • 2 cups cubed butternut squash
  • 1 bunch of pea shoots or chayote tops
  • 1 bunch of squash flowers
  • 12 pcs prawns, shelled and deveined
  • 1/2 cup flaked fried fish
  • 2 pcs shallots, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • fish sauce
  • freshly ground black pepper
  • oil

Instructions

  1. In a wok add oil then sauté garlic and shallots
  2. Add chayote, squash, fish flakes and chicken stock, bring to a boil then simmer in low heat for 5 minutes
  3. Add pea shoots/chayote tops, luffa, and prawns, continue to simmer for 3 minutes.
  4. Season with fish sauce and freshly ground black pepper then serve.

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4 Responses

  1. This sounds really healthy and is a dish in which the flavors of the ingredients really shine. Squash blossoms should be coming to our market soon – I remember getting them just after quarantine started last year. Lufa will require a fun trip to the international grocery store.

  2. I miss luffa..my mom used to make luffa stirfry or soup for our lunch during the hot summer time. Love its tender texture. This looks mouthwatering with all the lovely produce and of course the plump prawns.

  3. I’m always looking for way to cook chayote and this looks like it fits the bill! Looks so yummy 🙂

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