Pancit Canton with Kalabasa, Carrots and Cabbage


125 grams pancit canton
1 cup kalabasa, sliced
1 cup carrot, sliced
1 cup cabbage, sliced
1 cup togue
1 cup chicken meat, sliced
2 heads onion, chopped
4 cloves garlic, minced
1 tsp ground pepper
soy sauce and fish sauce to taste

Cooking Preparations:

1) Wash all vegetable ingredients. Cut to desired sizes.

2) Boil chicken meat in a cup of water for fifteen minutes. Let cool. Cut. Save the stock for later.

3) Saute garlic and onion until golden brown. Add chicken meat. Mix. Add vegetables. Simmer for three minutes. Set aside.

4) In a separate pan, boil the chicken stock. Add ground pepper,soy sauce and fish sauce to taste. Add pancit canton. Continue boiling until tender.

5) Arrange pancit canton in a platter and top the sauteed vegetables. Serve.

pancit canto veggie carrots cabbage

Tortang Kalabasa con Malunggay Leaves

tortang kalabasa con malunggay


5 stalks malunggay leaves
1 cup squash, thinly sliced
2  onion, medium size
1 cup flour
2  eggs, beaten
ground pepper
cooking oil
salt to taste

Cooking Instructions:

Wash malunggay leaves and separate from the petioles. Cut and slice the squash into thin strips. Slice onion into cubes. Beat the eggs. Mix all the vegetables ingredients. Add flour, onion, ground pepper and salt to taste. Add the beaten eggs and mix thoroughly. Heat the cooking oil in a pan over a low fire. Then put the vegetables mix and fry until golden brown. Serve.

Requirements for Making Nata de Coco

What is nata de coco? It is like a combined jelly ace and bubble gum – a chewy jelly made of coconut water/milk. It has the semi transparent and wiggly characteristics of jelly ace and the chewy property of bubble gum – but not as elastic.

What is nata de coco in English? I guess the proper term would be the name itself “nata de coco”. To describe, it is a cellulose formed by bacterial action in a suitable substrate, a bacterial cellulose. It is able to hold about 90% water.

What are the materials needed in making nata?

1) Nata starter. Perhaps it is the limiting factor why anyone could not jumped easily into nata making. Where to find nata starter?

I mentioned before that nata is a bacterial cellulose. It is synthesized by Acetobacter xylinum. A common bacteria responsible for spoiling good wines. An essential microorganisms in vinegar industry. Acetobacter bacteria can also be found from rotting fruits and spoiled juices.

Nata could be produced from scratch using mother vinegar/rotten fruit plus the favorable conditions. Starting with the pure cultures would be easier though. Get it from government agencies, training institutions or universities.

2) Juice. Coconut is well known in nata industry. However, nata can also be made of other juices such as mango, pineapple and vegetables like kalabasa.

3) Sugar. The ideal amount in juice is ten percent. Juice natural sugar content if insufficient should be reinforced with commercial sugar. The acetobacter use this to make cellulose.

4) Acetic acid. The optimum pH for maximum activity is 4. The organic acid is added to meet this pH value.

5) Ammonium sulfate. It serves as source of nitrogen. Necessary for growth, development and formation of enzymes. Juice usually provides enough nitrogen, commercial ammonium sulfate is added as assurance. The ideal amount is 0.5 percent.

6) Temperature. Room temperature of 28 to 30ºC should be maintained. Mentaining this value is a bit tricky and costly. It is like turning the air conditioner when too hot and having heater bulb when too cold.

7) Fifteen to twenty days of undisturbed fermentation is needed to produced 1.5 cm thick nata out of 5m deep solution.

How to Make Kalabasa Ketchup

I assumed that the ingredients for making kalabasa ketchup could be the same as tomato ketchup or banana ketchup. I chose banana ketchup recipe as model.

Here are the ingredients:
250 g kalabasa, no peel and seeds, sliced
1 small onion, chopped
1/2 red bell pepper, chopped
4 cloves garlic, minced
1 cup water
3/4 cup vinegar
250 g second class sugar
1/4 tsp salt
1/4 tsp paprika
1 tsp ground pepper
1 tbsp cornstarch


1) Boil kalabasa slices in water until tender. It should take less than 15 minutes.

boiling of kalabasa slices

2) Mashed it thoroughly with spoon.

mashing boiled kalabasa

3) Place onion, garlic and bell pepper in mortar. Then pound it with pestle to a puree consistency. Add it to mashed squash. Dissolve cornstarch in small amount of hot water then add it to mixture. Add the rest of the ingredients.

4) Place over a medium flame and stir continuously until tacky or similar to ketchup consistency.

just cooked kalabasa ketchup

5) Place in clean bottle. Keep refrigerated. No preservatives added so shelf life is short under ambient condition.

kalabasa in ketchup in bottle