EntrePinoys Atbp.

NATA DE KALABASA

1. Wash the peels and core of kalabasa. Add three (3) parts water for every part of peel/core. Boil for 15 minutes.
2. Strain, then for every 4 cups of strained liquid from boiled peels/core, add 2/3 cup sugar and 1 ¼ tsp. ammonium sulfate.
3. Heat for 15 minutes, then cool. Add 1¼ tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism. Add 2/3 cup of nata starter (available at Bureau of Plant Industry) for every 4 cups of kalabasa mixture.
4. Set aside for 10-15 days, then harvest the nata product. Cook in sugar to come up with nata dessert.

SQUASH FLOUR

1. Peel and wash the kalabasa thoroughly. Cut into segments, remove seed cavities. Slice into 1 cm x 1 cm size, then soak for about 3 hours in 0.01 percent sodium metabisulfite (1 g sodium metabisulfite/1 L water) to preserve the food material.
2. Wash the kalabasa in running water and drain. Blanch for 15 minutes in warm water, drain.
3. Dry in oven between temperatures 50 – 55°C.
4. Grind the dried samples in coffee/mill grinder and sieve repeatedly. Pack in plastic bags or in a tightly sealed jar for safe storage.

SQUASH CATSUP

1. Select mature squash, peel, remove the core and slice into 1″ x 1″ size and weigh.
2. Boil 4 cups of kalabasa slices in 4 cups water for 10 minutes.
3. Drain the cooked squash, mash and place in Waring blender to come up with kalabasa puree.
4. Boil the puree for two (2) minutes. Add all the catsup ingredients (¾ cup vinegar, ¾ cup sugar, ¾ tsp. salt, ¼ tsp. citric acid and 1/8 tsp. paprika).
5. Separate 1/8 tsp. cloves and ¼ tsp. onion, and put in spice bag. Immerse the bag in the puree so that solid bits of spices will not mix with the catsup product.
6. Add 0.5 gm or a pinch of sodium benzoate and 0.1 gm or one-half pinch of gum xanthan.
7. Cook mixture for 30 minutes or until the catsup consistency is obtained under medium heating (50 – 60°C). Add ¼ tsp. ketchup red for a desirable color of the product.

SQUASH VINEGAR

1. Wash the peels and core of kalabasa. Add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain. For every 4 cups of strained liquid from boiled peels/core, add 1 ¼ cups sugar.
3. Boil again for 20 minutes, cool. Transfer to a container then add one (1) tsp. yeast.
4. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
5. Pour gently the alcoholic solution into another container so as not to disturb the sediment. Add one (1) cup of vinegar starter (available at Bureau of Plant Industry) for every four (4) cups of the solution for vinegar fermentation.
6. Set aside from 15-20 days, after which, determine the acidity. (This vinegar usually has an acidity between 6-7 percent as compared to commercial brands of 4 percent acidity).

source: mis.dost.gov.ph, photo from www.marketmanila.com

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