ginataang kamansi at talbos ng kalabasa

you asked me about this before and today here’s the recipe for this kamansi dish. you can also use an unripe jackfruit (langka) as a substitute, though i much prefer the kamansi.

1 medium-sized kamansi, peeled and cubed to pieces (seeds included)
2 stalks of squash/kalabasa fronds/flowers
150mg fresh shrimps, peeled and deveined
3 tablespoons bagoong
1 tablespoon fish sauce/patis
1 cup kakang gata (coconut milk, first press)
1 cup gata (coconut milk, second press)
4 cloves garlic
2 pieces siling haba (finger chili, sliced)
1 medium onion or shallot
100 grams chicharon (optional)

saute onion and garlic in cooking oil. put shrimp until they change color. set aside shrimps. in the same pan saute the bagoong together with the garlic and onion, put in the kamansi and the finger chili, then put in gata (second press). cover and simmer for 5 minutes or until the vegetable is tender. put in the squash fronds and pour in the kakang gata. season with patis, and some salt and pepper to taste. simmer for two minutes until the squash leaves are tender. put back the shrimp into the sauce and simmer for one minute. sprinkle with chicharon before serving. serves 4-5 people. suggested to be served with rice and fried fish.


4 Comments Add yours

  1. Guagua Girl says:

    OK, i think i'm going to need my mom's help looking for some of these ingredients. i don't think i can even find them at the fil-am store in jersey city 😦 sounds fairly easy to make, though. is that a daing bangus? i can't really tell …


  2. Betis Boy says:

    that is a danggit (dried fish, i don't know what kind of fish though). really salty, so a very good accompaniment to the kamansi dish.


  3. Guagua Girl says:

    one of the things we don't really get here is good grated coconut that you could press for gata and kakang gata. the stuff in cans is kinda watered down. i remember making latik once and it took forever and the result was miniscule. i guess i could find an actual coconut, LOL! do you know how to use the metal grater? you know, the one where you sit on one end of the still and the other end has this round-ish metal thing with teeth … never learned to work that thing. i had always ended up with nicks and scratches when i tried.


  4. Betis Boy says:

    ah, itang pangudkud buku. our lola kept us away from that thing when we were kids. it looked lethal. besides, she usually had her coconuts grated in the machine in the market. i think she was charged 1 peso per coconut.


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