I have been cooking spicy ginataan dishes lately, so I decided to prepare a mild tasting ginataan dish that is simple yet delicious. I call it Ginataang Manok with Sitaw at Kalabasa. This recipe does not require any form of chili, which means that it can be enjoyed by everyone particularly those who have low tolerance to spicy food, but love dishes cooked in coconut milk.
This dish has more than one variation; pork or shrimp (or both) can be used instead of chicken, while snake beans or string beans (sitaw), and Calabaza squash or butternut squash are ideal. I used a special type of coconut milk for this recipe. It is in powder form and it already contained spices and seasonings that helped make this dish tasty and even more delicious.
On another note, have you tried prepping your meals at least a few days before to save more time? I asked this question because this recipe is an example of those dishes that I prepare beforehand if I knew that my week would be busy. The prepping that I do mostly involves the meat only. I make sure that the meat is already pre-cooked and tender. This will require me to perform the first half of the recipe, which means sautéing the meat in garlic, onion, and what have you. The next step is to simmer the meat in water or broth (depending on what the recipe is asking for) until tender. The meat is then stored in a covered container and placed inside the refrigerator or freezer. I usually do this over the weekend, when I have extra time.
If I want to cook Gianataang Manok with Sitaw at Kalabasa on a busy day, all I do is thaw the frozen prepared chicken (if it was stored in the freezer) in the morning so that it will be ready when I arrive in the afternoon. All I needed to do is to prepare the gata and vegetables and then cook these altogether. This method saves me at least 30 minutes of cooking time. What I like most about it is that I can make more than one type of dish for the next few days from a single preparation of meat.
Try this Ginataang Manok with Sitaw at Kalabasa Recipe. Let me know what you think.
- 2 lbs. chicken, cut into serving pieces
- ¾ lb. (340 g) kalabasa (calabaza squash or butternut squash), cut into cubes
- 12 pieces sitaw (snake beans), cut in 2 inch length
- 1 medium onion, diced
- 4 cloves garlic, crushed
- 1 (40g) pack Knorr Ginataang Gulay Mix
- 2 ¾ cups water
- 2 teaspoons patis (fish sauce)
- ⅛ teaspoon ground black pepper
- 3 tablespoons cooking oil
- Heat oil in a pot.
- Sauté garlic and onion
- Add the chicken and then continue to cook until the color turns light brown.
- Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed.
- Add the kalabasa into the pot. Stir and then cook for 5 minutes.
- Prepare the gata by combining ¾ cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes.
- Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes.
- Sprinkle some ground black pepper into the pot and pour the fish sauce in. Stir and cook for 1 minute.
- Transfer to a serving bowl. Serve.
- Share and enjoy!