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Ginataang Manok with Sitaw at Kalabasa


Ingredients
  • 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
Instructions
  1. Heat oil in a pot.
  2. Sauté garlic and onion
  3. Add the chicken and then continue to cook until the color turns light brown.
  4. Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed.
  5. Add the kalabasa into the pot. Stir and then cook for 5 minutes.
  6. Prepare the gata by combining ¾ cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes.
  7. Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes.
  8. Sprinkle some ground black pepper into the pot and pour the fish sauce in. Stir and cook for 1 minute.
  9. Transfer to a serving bowl. Serve.
  10. Share and enjoy!




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Bagnet  Ingredients 1 kilo pork belly; cut into desired pieces 1 liter cooking oil 1/2 liter water Salt to taste Water  Cooking Instructions Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired sizes and set aside. In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and you can repeat this process for more skin bubbles to pop up. Cooking Tip To avoid mess as well as burns, cook in a low cooking area.
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