Posts Tagged ‘kalabasa’

Squash Balls

Do vegetarians eat animal crackers? ~Author Unknown


Courtesy of my 15 year old daughter with some changes from me, especially with the taste… lol.

This one is a very easy recipe, ingredients are very easy to find.

When I was cooking that Crab in Coconut Milk (recipe previous post), my daughter asked me to leave some of the squash for her and I asked her what she’s going to do with it, she said she’s going to try to make a squash ball, and will bring it to school for her packed lunch. I was surprised and impressed the next morning, her squash ball was done and it looked good, as for the taste, well it’s not that flattering since it’s her first time to do it, but it’s passable. So today, for our lunch we made a squash ball again, this time I added a few more ingredients.

1/4 cut of a medium squash (peeled and grated)
1/2 cup all purpose flour
1 medium sized egg (beaten)
Bread crumbs
Salt to taste
Ground pepper
Garlic powder
Oil for frying

Mix the grated squash, flour, and egg in a bowl.
Form small balls and roll in bread crumbs.
Deep fry till golden brown.
Serve with hot rice, use catsup or chili sauce for dipping.


Another way of doing this:
Do not mix the grated squash, flour and egg.
Form squash into small balls instead, roll them in the flour, then dip in the egg and roll in the bread crumbs then fry.

Flatten the squash balls to form squash patties ^_^

As a snack:
Omit the salt, pepper, garlic powder. Add brown sugar and milk instead.

For vegetarians:
Omit egg and replace with milk.

Ginataang Alimasag (Crab in coconut milk)


This dish is one of my favorite.  Very simple to do, doesn’t require too much skills :).

1 kilo medium sized Alimasag/Crab (cut in half)
String beans (cut into 1 inch)
1/4 Squash (sliced)
1 medium sized onion (sliced)
1 medium sized ginger (sliced thinly)
Coconut milk (buy large coconut)
Salt, pepper to taste
Chilli powder (optional)

Coconut milk:
For first juice extract, add half cup water then extract the juice, drain and set aside.
For second juice extract, add one and a half cup water then extract juice, drain and set aside.

Put all ingredients in a large pan.
Add the second juice extract of the coconut milk.
Bring to a boil.
When vegetables are cooked add in the coconut milk also known here as kakang gata (first coconut juice extract).
Season with salt and pepper.
Add chilli powder if you like.
Simmer for 5 minutes.
Serve hot with rice.

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