Gluten-Free Tinunuang Kalabasa
Savor the hearty flavors of Gluten-Free Tinunuang Kalabasa, a comforting Filipino squash stew enriched with the creaminess of coconut milk and the smoky depth of tinapa (smoked fish). This gluten-free dish is a vibrant fusion of wholesome kalabasa cubes, aromatic ginger, garlic, and onions, simmered to perfection for a velvety texture. Green chili peppers add a mild spiciness, while a touch of coconut cream provides a luscious, rich finish. Ideal for serving with steamed rice or as a standalone dish, this recipe combines bold, traditional flavors with a gluten-free twist, making it a must-try for anyone seeking a taste of the tropics. Enjoy this easy recipe that’s ready in under 40 minutes—a delicious celebration of Filipino cuisine for your gluten-free lifestyle!
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Recipe Information
Ingredients
- 500 grams kalabasa (squash)
- 400 ml coconut milk
- 100 ml coconut cream
- 1 medium red onion
- 4 pieces garlic cloves
- 1 thumb-sized piece ginger
- 2 pieces green chili peppers
- 100 grams smoked fish (tinapa), deboned
- 2 tablespoons cooking oil
- 200 ml water
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
Instructions
Peel the kalabasa (squash) and remove the seeds. Cut it into medium-sized cubes, about 1-inch thick.
Finely chop the red onion and garlic. Slice the ginger into thin strips. Keep the green chili peppers whole but trim the stems.
Heat the cooking oil in a large pan or wok over medium heat.
Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.
Add the cubed kalabasa to the pan and stir to coat the pieces in the aromatics.
Pour in the water and bring to a simmer. Cover the pan and cook for 8-10 minutes or until the squash is tender but not mushy.
Add the coconut milk to the pan and stir gently. Simmer for another 5 minutes, allowing the flavors to meld together.
Add the smoked fish (tinapa) and green chili peppers to the pan. Stir carefully to avoid breaking the fish into small pieces.
Season the dish with sea salt and black pepper. Taste and adjust seasoning as needed.
Finish the dish by stirring in the coconut cream for extra richness. Simmer for 1-2 minutes, then remove from heat.
Serve the Tinunuang Kalabasa hot with steamed rice or enjoy it as a standalone dish.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 104.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 315 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
