Ginataang kalabaw


  • ½ kilo of Kalabaw meat
  • 1 cup of Coconut milk
  • 2 pcs. Tomatoes
  • 3-5 stem Lemon grass
  • 5 cloves Garlic
  • 2 pcs. Onion
  • 1 thumb Ginger
  • 5 pcs. Calamansi leaves
  • ¼ cup of Fish sauce
  • 1 pc. Yellow ginger
  • Chili(optional)
  • 1 tsp. Salt, pepper, sugar and seasoning granules
  • ½ cup of Water
  • Oil for sauté


  1. Sauté the garlic, ginger and yellow ginger.
  2. Add the slice tomatoes, onion and lemon grass then stir.
  3. Add the kalabaw meat and seasoned with salt, pepper, sugar, seasoning granules and fish sauce then stir and cover.
  4. Add the calamansi leaves, water if needed and add also the kakang-gata and cover to boil until soft.
  5. Lastly add the chili and coconut milk. Stir until reduce the sauce and creamy.
  6. Serve hot and enjoy.


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