_-_Philippines.jpg) Ginataang kalabasa with shrimp,yardlong beans, and eggplant | |
| Alternative names | Kalabasa sa gata, Nilatik na kalabasa, Squash in coconut milk, Kabasi ha gata Pinggata a babasal |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | calabaza,coconut milk |
Ginataang kalabasa, also known askalabasa sa gata, is aFilipino vegetable stew made fromcalabaza incoconut milk and spices. It commonly includesshrimp andyardlong beans and eitherbagoong (fermented fish or shrimp) orpatis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamyumami-laden dish that is naturally slightly sweet due to the calabaza. It is a type ofginataan.[1]
Ginataang kalabasa is found throughout the Philippines and is known under a variety of names. It is usually anglicized as "squash in coconut milk." It is also known asdinuldog inCebuano,[2]kalabasa sa gata inTagalog,kabasi ha gata inTausug,pinggata a babasal inMaguindanao andnilatik na kalabasa inHiligaynon. The names can also change depending on the secondary ingredient, likeginataang kalabasa at hipon when shrimp is added, orginataang kalabasa at sitaw when yardlong beans are added.[3][4][5]
In some versions, the secondary ingredient is treated as the main ingredient, although they are still just variations ofginataang kalabasa. Examples includeginataang alimango (mud crabs) andginataang alimasag (blue crabs), both of which still include calabaza.[6][7][8]
When multiple vegetable ingredients are used, the more generalized termginataang gulay ("vegetables in coconut milk") is also used to refer to the dish.[9]
The basic recipe forginataang kalabasa includes cubedcalabaza (kalabasa, commonly known inPhilippine English as "squash"),coconut milk (gata),coconut cream (kakang gata),ginger,onions,garlic, and eitherbagoong (fermented fish or shrimp) orpatis (fish sauce), and salt and pepper to taste. For convenience, some modern versions substitute the shrimp paste or fish sauce withmonosodium glutamate or commercial granulated seasoning. The garlic and onions are first sautéed in oil on a pan, then the coconut milk with the rest of the ingredients are added. It is cooked in low heat until the squash becomes very tender. The coconut cream is added last and cooked in low heat with constant stirring until the broth thickens.[10][11][12][13]
The dish is easily modified which results in multiple variants. The most common secondary ingredients forginataang kalabasa areyardlong beans cut into five-centimetre (2.0 in) lengths andshrimp. Fish, crab, or meat (usually pork) can also be used. A spicy version is also common with the addition ofsiling haba and/orlabuyo. Other ingredients can includemoringa leaves (malunggay),tomatoes,squash blossoms,eggplant, andokra, among others.[11][5][12][14][15] The calabaza can be substituted withbutternut squash orkabocha, especially in western versions.[16]
Avegan orvegetarian version of the dish can also be created by using mushroom sauce in place of fish sauce or shrimp paste and leaving out the meat and seafood.[17]
Ginataang kalabasa is differentiated from other types ofginataan which may also use similar ingredients likeginataang hipon (shrimp in coconut milk) andginataang ampalaya in that the latter dishes do not include calabaza.[18]
Media related toGinataang kalabasa at Wikimedia Commons
