Ginataang Kalabasa

By Chef Ed Dychauco

Pots and Pans

Wednesday, March 28, 2012

WITH the abundance of coconuts and kalabasa (squash) all over the beautiful Philippine Islands, I would not be surprised if this dish is a favorite of many.

I was always fascinated with squash even as a child. I guess it is because of those fairy tales that we used to watch in the movies, and now on DVDs and the like. Turning the pumpkin (well, they’re actually a type of squash, just like zucchini) into a carriage!

And also those pumpkins (not again!) are made into Halloween characters that are lighted at night during those October months! No wonder after they are used up, they turn them into delicious pumpkin pies!

Here in our lovely islands, we have squash. But lately, pumpkins are now being introduced, especially during food fairs and expositions. Some are huge and heavy while some are small and so cute.

I remember the lowly kalabasa being sold at a few pesos depending on the size. Now, they are mostly sold by the weight. And I know most people do not like buying this because it is heavy. But the good news is that the sellers now cut this into smaller portion, which is often good enough for a meal for a family.

Rich in vitamins, minerals and fiber, this particular vegetable (which is botanically a fruit) is so easy to prepare. It does not need any special recipe or equipment to come up with a delicious dish made with kalabasa!

By the way, the flowers, the leaves, the tendrils and the shoots are eaten as “greens” while the seeds can be eaten as it is or pressed into oil. I like my seeds dried, like watermelon seeds! Nice to munch on, I should say.

Here, we use this in our very own Pinakbet as one of the major ingredients. But using this alone, with some oil, garlic and onions, salt and pepper and water is already a dish by itself! A lot of cooks include the whole thing in their cooking. Just make sure the squash is washed (hey! It rhymes!) very well.

However, we wanted to “upgrade” this a bit by adding some other ingredients like meat and shrimps. And with the addition of coconut milk, this becomes a delicately wonderful dish!

Don’t be deceived by it. It is hard, but it cooks fast with enough liquid in it. I personally like my kalabasa kind of soft and mushy. With that kind of melt-in-your-mouth feel.

For this Lenten season, we might want to include this in our repertoire of food for the Holy days.

1-2 tbsps oil
3-4 cloves garlic, minced
1 pc onion, sliced
1/3 cup fresh shrimps, shelled and deveined or
¼ cup dried shrimps (hebe)
3-4 cups squash, cubed
1 cup water
1 cup coconut milk (add more if desired)
Salt and pepper to taste

Sauté garlic and onions in hot oil. Add the shrimps and then the squash. Pour water and let simmer till soft. Add coconut milk and let simmer for a few minutes more. Adjust seasonings. Serve hot.

If there are left over, it can be turned into cream of squash soup by just adding a little water, milk and cream. Pour the left over in an osterizer and blend till smooth. This time, this can be served hot or cold.

(Email: potsnpans1976@yahoo.com; website: www.potsnpans1976.weebly.com)

Published in the Sun.Star Cagayan de Oro newspaper on March 29, 2012.