Ginisang Kalabasa with Leftover Fried Galunggong is a budget-friendly, nutritious, and delicious Filipino dish that transforms leftover fried fish into a new, satisfying meal. Tender squash (kalabasa), crisp vegetables, and flaky fried galunggong are sautéed in a garlicky, savory sauce—perfect with steamed rice!
✅ Zero Waste – Revives leftover fried fish into a new dish.
🥕 Nutrient-Packed – Kalabasa is rich in vitamins A and C.
🍲 Quick & Easy – Ready in 20 minutes.
🍚 Perfect with Rice – The savory sauce makes it ulam gold.
🍋 Squeeze calamansi – For a tangy finish.
🌶 Add chili flakes – For a spicy kick.
🥢 Pair with grilled meats – For a complete meal.
✨ Use ripe kalabasa – Sweeter and softer.
🔥 Don’t overmix – Keep fried fish chunks intact.
🍤 Add shrimp or tofu – For extra protein.
This Ginisang Kalabasa is proof that leftovers can shine—sweet, savory, and full of Filipino comfort! Try now and surely you will be satisfied.
Love ginisa dishes? Try our Ginisang Togue or Ampalaya with Egg next! 🎃🐟
Share and enjoy the food, kain na! 😋
Cooking Video Recipe: Ginisang Kalabasa with Leftover Fried Galunggong
Ginisang Kalabasa with leftover fried galunggong is another simple Pinoy dish. This is a variation of many ginasa recipes out there. Ginisa is a relatively affordable and nutrient-dense food, which is why many Filipinos frequently serve it at regular meals. This can be a fantastic option if you're looking for a new Filipino ginisa (sauteed) recipe to try. If you have a lot of leftover fried fish and looking for different dish, try this recipe to create a completely new dish to serve.
Separate the bones and flesh of the leftover fried galunggong and shred it. Set it aside.
Peel the kalabasa (squash) and slice them, then chop the pechay.
Skinned, chop and slice the spices like garlic, onion, and tomato.
Heat 2 tbsp. of vegetable oil in a pan on medium-high heat.
Saute the garlic, onion, and tomato slices.
Once the onion and tomato start to get soft, add the shredded fried galunggong and stir.
Put in the kalabasa (squash) slices. Add soy sauce and oyster sauce. Stir and continue to stir fry for 1 minute.
Pour-in water and bring to a boil. Cover and cook for 5 minutes until half of the water evaporates. Open and add the chinese pechay steam. Cover again and cook for 2 minutes on medium heat.
Season with pepper and salt to taste. Adjust accordingly.
Add the pechay leaves and stir. Cover the pan again and cook for another 2 minutes.
Transfer to a serving bowl. Serve it while it is still hot. Share and enjoy the food.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.