Laing Ginataang Kalabasa | Recipe #8

Delight in the comforting embrace of our Laing Ginataang Kalabasa, a culinary masterpiece that marries the creamy richness of coconut milk with the robust flavors of Laing and the sweetness of squash. This hearty dish is a celebration of Filipino tradition, offering a symphony of tastes that warm the soul.

Ingredients:

• 3 pcs galunggong
• 300g kalabasa (squash), peeled and sliced
• 1 tbsp ginger, minced
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 1 cup Coconut milk
• 2 tbsp Mike and Sky Laing
• Salt and pepper to taste
• 2 siling labuyo (bird’s eye chili)

Preparing the Galunggong:

• Fry the galunggong until golden brown. Allow it to cool for 15 minutes, then debone and flake into smaller pieces.

Preparing the Vegetables and Aromatics:

• Peel and slice the kalabasa.
• Prepare the onion, garlic, and ginger.

Sauteing Aromatics and Galunggong:

• In a pan, sauté minced garlic, chopped onion, and minced ginger.
• Add the flaked galunggong to the sautéed mixture.

Adding Coconut Milk and Vegetables:

• Pour in coconut milk, and add Mike and Sky Laing, sliced kalabasa, and siling labuyo.
• Add water and additional coconut milk if needed.
• Season the mixture with salt and pepper according to taste.

Cooking until Tender:

• Allow the kalabasa to soften and absorb the flavors, and the coconut milk to thicken.
• Ensure that the pumpkin is tender and the dish reaches a desirable consistency.

Serving:

• Serve the Laing Ginataang Kalabasa hot, paired with steamed rice.
• Enjoy this delightful and creamy fusion of kalabasa and galunggong with the unique touch of Mike and Sky Laing.

Tips:

• Adjust the level of spiciness by adding or reducing the amount of siling labuyo.
• Garnish with chopped green onions or cilantro for added freshness.