Comments on: Stunning Gourds

By: CecileJ

CecileJ — Fri, 23 Mar 2007 01:48:49 +0000

danney, i will hunt up the recipe. I have it in my recipe box somewhere… But i think its made basically the same way as haleyang ube…with condensed milk, butter and lots of stirring! (When I find the recipe, i’ll post it)

By: danney

danney — Wed, 21 Mar 2007 15:47:54 +0000

Cecil, thank you so much for the haleyang calabasa idea. Do you have a recipe? I have a recipe for calabasa leche plan that I got from a nice lady blogger last year.

By: timmy

timmy — Wed, 21 Mar 2007 04:30:17 +0000

i just came back from thailand. i saw an arrangement of these pumpkins in gaysorn mall. these beautiful pumpkins were arranged in large roman urns and had nothing but leaves that resembled our local espada. They were arranged in such a way that they’re not only useful during holloween but whole year through.

By: CecileJ

CecileJ — Wed, 21 Mar 2007 01:39:23 +0000

Danney, have you tried haleyang calabasa? Cooked the same way as haleyang ube. Tastes yummy!

By: danney

danney — Wed, 21 Mar 2007 01:11:52 +0000

Since we have so much squash or calabasas in the Philippines, is there a way that we can convert it into powder for mass production and use as a thickening powder or soups or dessert or serve as on alternative to rice like mashed potato? Same with corn, sweet potato, ube and cassava (get rid of the poison first). We need to find cheap alternatives that will sustain good health and affordable food for everyone.