Here’s a very simple but delectable vegetable dish that offers the bright colors of autumn – orange, yellow and red (if you add red hot chili pepper) plus green. I just love its unique taste and texture and the healthy combination of vegies – with or without chili. Ginataang kalabasa at sitaw (squash and long beans cooked in coconut milk). I used pumpkin or winter squash.
1/4 kilo of pork with fat, cut into small bite pieces
4-5 tbsp of minced garlic
1 onion, minced
a slice of ginger, crushed (optional)
a bowl of diced pumpkin (or squash)
a bowl of long beans, cut about 2 1/2 in long
a can of coconut milk (or fresh coconut milk if available)
Patis (fish sauce)
Chili pepper (optional)
Over low heat, cook the pork in its own juice with little salt until it renders fat and the meat is brownish. Push the cooked meat to one side and fry the garlic and ginger using pork fat until aromatic. Throw in the onion, mix with garlic and pork, add patis and pepper, and cook until the onion is translucent. Add in the pumpkin and saute for about 2 minutes. Pour in the coconut milk and simmer until the pumpkin is almost cooked, adding water when necessary. Adjust the seasoning. Throw in the long beans (and chili peppers if desired) and cook until al dente, and the sauce is thick.