Ginataang sitaw at kalabasa recipe
Spread the love

Just recently, the current government was lambasted because of the sudden rise of food with the critics blaming the administration’s tax reform.

The supporters, on the other hand, remained hopeful citing other factors such as weather and even the tariff rules of America.

Now, the prices are going down. It was announced by the DA secretary Manny Piñol that it’s because of the faster trade of commodities between Luzon and Mindanao, and the elimination of middlemen. Based on my observation, it’s true. Though some prices food, particularly vegetables, are still up, many drastically went down. One best example is squash.

I used to buy squash because it’s part of my dogs’ diet. One day, I was surprised when I ordered P30.00 and below is the size given:

Kalabasa

Though surprised, I was happy. When I got home, I immediately took my phone, snapped a photo, and shared it on Facebook account.

I was more surprised when my provincial-based friends commented that such an amount can already buy a whole piece.

Allotting such amount only for my dogs will cause spoilage and none of us want that to happen. So, I went back to the wet market and bought more ingredients. I cooked ginataang sitaw at kalabasa.

Ingredients:

  • 1/2 kilo kalabasa, chopped
  • 1 bundle string beans, chopped into small pieces
  • 3 pieces okra, chopped
  • 1 bundle malunggay (moringa) leaves
  • 1/2 kilo pork, chopped
  • 1 1/2 cups pure coconut milk
  • 1 bulb onion, chopped
  • 3 cloves garlic, minced
  • 1 cup water
  • salt and pepper to taste
  • oil

Procedure:

  1. Boil the pork and water for about 10 minutes or when the water reduced to 1/4 cup. Set aside.
  2. Saute garlic and onion.
  3. Add the pork and let it boil.
  4. Pour the coconut milk and boil until it reduces.
  5. Put salt and pepper to taste.
  6. Add the kalabasa and boil until it’s soft.
  7. Add the string beans and okra.
  8. Put the malunggay and remove from fire.

Notes:

  • When you put the salt make sure it’s a little bland.
  • You can also use seafood instead of pork.
  • Best serve when steaming hot.

 

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs...

Leave a Comment

Your email address will not be published. Required fields are marked *