Ginataang Kalabasa (Squash with Coconut Milk)

“Take off on a food journey that is both healthy and happy.” — Karina Pineda

Hello Everyone! Karina here again returning for the second time on Amcarmen’s Kitchen! When Allison had invited me to join this year’s Auguest series, she told me that the theme would be Flavours of Southeast Asia. She also gave me the liberty to choose from a list of available countries, and fortunately, the Philippines still had an available slot and I grabbed it immediately. Aside from being Filipino, I’ve always appreciated Philippine cuisine — from the variety of flavours it has to offer, to the culture and history it’s rich in. I want to celebrate my country through my entry.

My chosen dish is Ginataang Kalabasa (Squash with Coconut Milk). I also put a twist to the traditional recipe by adding ground tofu. Following the guidelines, I decided to make something vegetarian to show that Filipino food goes beyond adobong manok, lechon kawali, balut, and other meat dishes. We, Filipinos, actually have a number of equally delicious vegetable meals!

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 2-3

INGREDIENTS

500g kalabasa (squash), cubed
2 to 2 1/2 cups of fresh gata (coconut milk)
1/4 block of firm tofu, ground
Garlic cloves, minced
Ground black pepper (to taste)
Cooking oil

METHOD

Mince the garlic cloves and mash the tofu until it resembles ground meat/tofu scramble.
Sauté the minced garlic cloves in a deep pan until slightly roasted.
Add the kalabasa (squash) cubes and cook for about 2-3 minutes.
Pour the gata (coconut milk) into the pan, and sprinkle with some ground black pepper to taste.
Let it boil until the kalabasa is soft and cooked through, no more than 15 minutes. Stir occasionally and allow the coconut milk to thicken.
While waiting for the mixture to boil, cook the ground tofu in a separate pan until slightly roasted.
Once done, add the cooked ground tofu to the kalabasa and gata.
Transfer the ginataang kalabasa to a serving bowl and enjoy on its own or paired with your favorite ulam (viand)!