Ingredients with Measurements:
- 1 medium-sized kalabasa (squash), peeled and cubed
- 1 cup langka (jackfruit), sliced
- 1 can coconut milk (400 mL)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a pan over medium heat.
2. Sauté the onion, garlic, and ginger until fragrant.
3. Add the kalabasa and langka to the pan and stir for 2-3 minutes.
4. Pour in the coconut milk and water. Stir well.
5. Season with salt and black pepper.
6. Bring to a boil, then lower the heat and let it simmer for 15-20 minutes or until the kalabasa is tender.
7. Serve hot with rice.
15-20 minutes preparation time, 20-25 minutes cooking time
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Kabocha squash or butternut squash can be used instead of kalabasa.
- Canned or fresh young coconut meat can be used instead of langka.
- Vegetable oil can be used instead of cooking oil.
Variations:
- Add shrimp or chicken to make it a seafood or meaty version.
- Add chili peppers for a spicy kick.
- Use other vegetables like eggplant, okra, or string beans.
Tips and tricks:
- Use a sharp knife to easily peel and cube the kalabasa.
- Make sure to stir the coconut milk well before adding it to the pan.
- Don't overcook the kalabasa to maintain its texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat or in the microwave.
Presentation ideas:
- Serve in a bowl or on a plate with rice.
Garnishes:
- Top with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or garlic rice.
Suggested side dishes:
- Grilled or fried fish
- Lumpia (spring rolls)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk to thin it out.
- If the kalabasa is not cooked through, add more water and let it simmer for a few more minutes.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers properly in the refrigerator.
Food history:
- Ginataang kalabasa at langka is a popular Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
- Creamy, sweet, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Philippine