Friday, November 17, 2006
Lasang Pinoy 15: Guinataang Kalabasa (Squash with Coconut Milk)
I grew up in an animal-lover family. We had many cats and dogs as pet, and we even had chicken and pigs in our backyard. So left-over foods had no place in our refrigerator, it belonged to the tummy of our pets.
When I got married, we lived separately from our family. Even if I really want to have a pet in our house, it isn’t allowed in the place we live in. Early on in our marriage, I usually threw left-over food in the trash can. The only left-over food then that I re-create into another dish is lechon, turning it into paksiw na lechon. As I learned the science of being a true homemaker, I learned ways to create dishes using left-over foods. I observed my cousin adding fish in his hamburger recipe. So, I started using flaked fried fish in many different dishes. I mix it with ground beef or pork to make lumpiang shanghai, sweet and sour meatballs, or torta. I also use left-over fried or grilled fish in my dinengdeng or pinakbet recipe.
Instead of using crab or shrimp, I used flaked fried fish for my guinataang kalabasa recipe which is my contribution for LP 15.
2 cups cubed squash
1 tbsp. crushed garlic
1 onion, chopped
2 green chillies
1 cup coconut milk
½ cup flaked fried fish (boneless)
1 tbsp. shrimp paste
In a pan, sauté garlic and onion, add green chillies, flaked fried fish and shrimp paste. Add the coconut milk and squash. Simmer until the squash is cooked (actually, I overcooked the squash)
Thank you Mang Mike for hosting LP 15 and for waiting for my late entry.