Ginataang Kalabasa is a Filipino vegetarian recipe that is mixed with coconut milk, kabocha squash, and malunggay (moringa) leaves. This ginataang kalabasa with malunggay recipe is a hearty dish that brings out the natural sweetness of kalabasa, and is made even more mouuthwatering with the savory creamy gata-based sauce. This Filipino stew dish is best to eat and serve with rice.
Ingredients:
3 tablespoons cooking oil
3 cloves garlic, finely chopped
1 large red onion, finely chopped
3 cups kalabasa, cubed, sliced thinly
2 cups coconut milk
1 piece green chili (siling pangsigang), optional
2 cups coconut cream
1 cup fresh malunggay leaves
Fish sauce (patis), to taste
Ground black pepper, to taste
Cooking Procedures:
Cook for 10 minutes, and add the green chili and the coconut cream.
Cover and bring to a simmer slowly until the kalabasa is tender. (Do not boil the coconut cream.)
Add malunggay leaves. Cook for 2 to 3 minutes.
Add fish sauce and black pepper to taste. Transfer to a serving bowl. Serve hot.
Pakabusog ka!
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