Ginataang Kamansi at Talbos ng Kalabasa

Ginataang Kamansi at Talbos ng Kalabasa
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  • 1 medium-sized kamansi, peeled and cubed to pieces (seeds included)
  • 2 stalks of squash/kalabasa fronds/flowers
  • 150mg fresh shrimps, peeled and deveined
  • 3 tablespoons bagoong
  • 1 tablespoon fish sauce/patis
  • 1 cup kakang gata (coconut milk, first press)
  • 1 cup gata (coconut milk, second press)
  • 4 cloves garlic
  • 2 pieces siling haba (finger chili, sliced)
  • 1 medium onion or shallot
  • 100 grams chicharon (optional)


  1. Saute onion and garlic in cooking oil. put shrimp until they change color. set aside shrimps. in the same pan saute the bagoong together with the garlic and onion, put in the kamansi and the finger chili, then put in gata (second press). cover and simmer for 5 minutes or until the vegetable is tender.
  2. Put in the squash fronds and pour in the kakang gata. season with patis, and some salt and pepper to taste.
  3. Pimmer for two minutes until the squash leaves are tender.
  4. Put back the shrimp into the sauce and simmer for one minute. sprinkle with chicharon before serving. serves 4-5 people. suggested to be served with rice and fried fish.

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