Ginataang Kalabasa at Sitaw with Shrimp is a Filipino vegetable dish, delicious and easy cooked in rich and creamy coconut milk. Kalabasa is a Filipino term for squash while sitaw is long beans.
This vegetable dish is super versatile. You can also add pork or squid with this ginataang. Add whatever vegetable you have on hand together with kalabasa and sitaw and you’ll still end up with a savory flavorful dish. I have leftover banana florets that I added instead of going to waste. It blended well.
Anytime you prepare something with coconut milk be prepared to have white rice to go with it. Spread sauce over white rice and vegetables and you have one wonderful meal.
Squash is a vegetable that kids have no problem eating and they love it. Peeling and slicing open a Kabocha squash is one of my weakness. It is hard as a rock and I have a hard time doing it. If my mom wants to help in the kitchen, this is one thing I don’t let her do.
When cooking Ginataang Kalabasa and Sitaw, don’t overcook the vegetables. Cook squash just about right and not too soft and mushy. Poke squash with fork to see if it is already done. Sitaw or long beans should be kept crisp and tender. In my opinion, a soggy vegetable doesn’t look appetizing.
It is more convenient to use canned coconut milk but feel free to make your own fresh coconut milk.
I find that Ginataang Kalabasa and Sitaw with Shrimp taste better on the second day after coconut milk had ample time to infuse vegetables. No, you don’t have to wait till the 2nd day. You can eat it as soon as your done cooking. Enjoy!
How to Cook Ginataang Kalabasa at Sitaw with Shrimp
Ginataang Kalabasa at Sitaw with Shrimp is a Filipino vegetable dish cooked in rich and creamy coconut milk.
- 1 small onion chopped
- 1 thumb ginger minced
- 4 cloves garlic minced
- 1 pound shrimp peeled and deveined
- ¾ cup coconut milk
- ½ cup water
- 3 cups kalabasa (Kabocha Squash)
- 2 cups sitaw long beans
- 2 Thai chili pepper
- 1 cup banana florets optional
- 1 teaspoon paprika or atchuete
- Salt & pepper to taste
Saute onion and cook until soft.
Add ginger and cook for a minute until aroma is released.
Add garlic and cook until golden.
Stir-in shrimp and cook until pink.
Pour coconut milk, water and paprika. Mix well and simmer for 2 minutes in low heat.
Add squash, banana florets and Thai chili pepper. Cook for 2 minutes.
Toss-in long beans. Blend well and cover.
Simmer for 4 minutes or until vegetables are tender but crisp. Don’t overcook as vegetable will get soggy and mushy.
Salt and pepper to taste.
Serve with white rice. Enjoy!
Banana floret is optional. I had leftover florets instead of going to waste I added it to this dish. It is a very versatile dish. You may add any vegetable you like.
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