Ginataang Kalabasa at Sitaw With Crispy Chicken Skin Recipe
What Is Ginataang Kalabasa at Sitaw?
Ginataang kalabasa at sitaw is a delicious Filipino dish whose name reveals much about its ingredients and preparation:
- Ginataang refers to the common Filipino technique of cooking foods with coconut milk, or gata. There are both sweet and savory versions of ginataan.
- Kalabasa means squash or pumpkin.
- Sitaw means string beans.
These two vegetables are among the most commonly used vegetables in Filipino recipes. Since I had both squash and string beans in my kitchen, I decided to make a delicious ginataang kalabasa at sitaw with crispy chicken skin. I added the chicharron piel de pollo or crispy chicken skins in order to give the dish some extra texture and flavor.
- 350 grams squash, peeled and cubed
- 200 grams chicken skins
- 150 grams string beans, cut in 2- to 3-inch pieces
- 25 grams coconut powder
- 2 tablespoons onion, sliced
- 1 clove garlic, minced
- 1 1/2 litre water
- salt, to taste
- pepper, to taste
- 2 medium bowls
- 1 small bowl
- 1 large plate
- 1 small plate
- measuring spoons
- chopping board
- cooking spoon
- frying pan
- Fry the chicken skins until crunchy. Set aside.
- In a pot, saute the onion. Immediately add the garlic.
- Pour in the water. Add the squash.
- Cook until slightly tender. Cover the pan.
- Add the string beans.
- While waiting, dilute the coconut powder in water. Set aside.
- When the vegetables are almost cooked, pour in the coconut mixture. Let it simmer for a few minutes.
- Season with salt and pepper. Add the chicken skins. Cook for another minute.
- Serve while still hot.
Tips and Techniques
- If you are using organic squash, you may leave the skin on.
- Replace the coconut powder with coconut milk.
- Instead of chicken skin, you may use other types of meat.
Another Creamy Ginataan Recipe
- How to Cook Ginataang Malunggay With Fried Parrotfish
Ginataang malunggay with fried parrotfish is tasty dish that is healthy, as well.
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