GINATAANG KALABASA AT LANGKA WITH PINK SALMON
Prep time:20 minutes
Cooking time: 15 minutes
Serves: 6 adult with steamed rice
4 tbsp cooking oil
1 large onion, peeled and chopped
5 cloves of garlic, minced
4 tbsp chopped ginger
1 can pink salmon, water removed
fish sauce to taste
ground pepper
1 1/2 cans of coconut milk – (4 cups)
1 lb kalabasa (squash) peeled and cut into bite size
1 can green jack fruit – brine removed and cut into the same as the squash
cubanelle peppers (siling PANIGANG) – sliced thinly
1 serrano pepper or labuyo – chopped
Pre heat oil and saute onions and ginger for 2 minutes until fragrant.
Add garlic and cook for 30 seconds.
add pink salmon,
season with ground pepper.
Add 1/2 can coconut milk.
Cook for 2 minutes.
Remove at least 90% of the salmon from the pan and set aside for now.
Meanwhile, add the rest of the coconut milk into the pan.
Add squash.
Cover and cook using medium heat for 4 minutes until almost soft.
uncover and the “CANNED” green jack fruit.
NOTE: the canned green jackfruit is already pre cooked so it only takes 2 minutes to cook it.
Add peppers.
Cook for 2 minutes using medium heat.
Taste and adjust with fish sauce.
Add back the rest of the salmon.
Turn off heat.
Serve.
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