Comments on: Kalabasa & Sitaw sa Gata a la Marketman

By: silverdoe

silverdoe — Tue, 14 Aug 2007 15:35:32 +0000

I just finished cooking it, and im so excited for dinner.ItÂ´s my first time to cook ginataang kalabasa and it tastes really good! Instead of cooking the coconut milk first, I fried first the pumpkins,pepper,beans and eggplant with soja then lastly i added the milk.It is so easy to cook yet so delicious!!!!yummmy…

By: Erico Chan

Erico Chan — Tue, 24 Jul 2007 22:29:12 +0000

I love ginataan sitaw-kalabasa and would add chicharones (not the airy ones)toward the end of the cooking.

By: dianne

dianne — Tue, 10 Jul 2007 10:40:40 +0000

wow!!!tingin pa lang ang sarap na po niyan ah…i’m diAnne po…10 years old and a grade 5 pupil,naiopen ko po itong cite na i2 kasi may cook fest po sa school nmin and ang napili ko pong recipe ay ang ginataang sitaw kalabasa,and talong..but noong iniopen ko po i2 po ang lumabas..ask ko lang po kung pwede po bang i-share nio sa amin kung pano gawin un?pls…kelangan lang po…pls…babalik po ako d2 sa cite na 2 ha…i-email nio nmn po ako sa friendster ko sa:NiCe_DiAnNe@yahoo.com..or d2 na lang po..pls….

By: joan

joan — Sat, 29 Jul 2006 19:03:48 +0000

wow ang galing mo noon pa ako naghahanap ng ginataang kalabasa na recipe mahilig kasi ako sa vegetables especially kalabasa and mahilig din ako sa kahit anong food na merong gata so i have decided to cook this for dinner and i hope that my family would love it

By: May Ann

May Ann — Sat, 05 Nov 2005 04:19:09 +0000

Mr.Marketman, we used to cook also ginataang kalabasa but instead of salt we used bagoong alamang to taste and daing as sahog.

By: mae gabriel

mae gabriel — Thu, 03 Nov 2005 19:48:06 +0000

i was reading this and couldn’t help noticing that almost everyone has a version for kalabasa and i just couldn’t help it and want to also join in…

i love ginata too and i made some recently which is in my blog (i hope you visit it sometime). i’m lucky enough to get some veg like talong, okra, ampalaya and sun squash here where i live though i wish i can get some sitaw, i might just be pushing it a bit. you’ve inspired me to put some chillies next time i cook ginata. i remember i used to love ginataang gabi which had lots of chillies!

By: Marketman

Marketman — Wed, 02 Nov 2005 11:53:16 +0000

Ramon, thanks for visiting Marketmanila!

By: Ramon Gonzalez

Ramon Gonzalez — Wed, 02 Nov 2005 08:50:48 +0000

Fantastic a fascinating website

By: Marketman

Marketman — Mon, 31 Oct 2005 10:41:32 +0000

Kayli, I saw your version through your link… it looks good. Complete dish with the pork, just add rice and yum!

Aleth, your version sounds almost like pinakbet!

Lorenzo, thanks for visiting the marketmanila website…

Elna, with the kayuran you’ll need the brown coconuts, ready for grating… can you get those in london? Alternatively, I find the thai canned coconut milk rather good, though a little water added is needed if you don’t want it too thick.

Apicio, curry and squash are an excellent pair. I do love the squash and coconut though. Was never a great fan of persimmons but agree they look stunning!

Rina, glad you are getting out and about and seeing what is in the farmer’s markets. I once took my daughter to a “pumpkin patch” and we had a picture in front of a pumpkind that was possibly 4 feet tall and several hundred pounds! Humongous and scary at the same time.

Ivan, I did use real sitaw, not baguio beans. My photo shows them as being very dark green because I chose that variety for this dish… there is a lighter green strain that is also good… though I am told that those in the know prefer the dark green ones. Excellent dish… I should try it with red peppers sometime…

By: Ivan M.

Ivan M. — Mon, 31 Oct 2005 04:00:50 +0000

MM,

One of my all-time fave Pinoy veggie dish! I noticed you used green peppers for this particular feature, well, i always tell my mom to use the red ones (labuyo) cause it adds a nice zing to the creamy taste of gata.

Kalabasa to me is only good (and nutritious!) but also makes for one of the best food extenders (think crab in gata with kalabasa, ukoy with ground kalabasa…yum!) the former reminds me of the Singaporean Chili crab in a richer and healthier form.

You should try this dish with real sitaw (not baguio beans) and the zing and crunchiness is memorable!