Ingredients:
170g Galunggong fillet
300 g kalabasa (squash), peeled and cut into cubes
1 tbsp cooking oil
4 cloves garlic, minced
1 medium onion, sliced
1 thumb-size ginger, julienned
1 cup thin coconut milk (unang piga diluted or pangalawang gata)
1 cup thick coconut milk (kakang gata)
1 cup malunggay leaves
2 pcs green chili
1 tbsp fish sauce (patis), or to taste
Salt and ground black pepper to taste
How to Cook:
1. Heat oil in a pan or pot over medium heat.
2. Sauté the garlic, onion, and ginger until fragrant and the onions become translucent.
3. Add the tinapa and cook for 1–2 minutes to release its smoky flavor.
4. Add the kalabasa and stir gently for another 2 minutes.
5. Pour in the thin coconut milk. Cover and simmer for 10–15 minutes or until the kalabasa becomes tender.
6. Add the thick coconut milk, green chili and stir gently. Simmer for 3–5 minutes over low heat.
7. Add the malunggay leaves and cook for 1 minute until wilted.
8. Season with fish sauce, salt, and pepper according to taste.
Remove from heat and serve hot with steamed rice
By: Chef Myles
