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Ginataang Kalabasa, Sitaw at Hipon

Yes, it is easier to have the shrimp in this recipe peeled and deveined prior to cooking but by gawd! This ginataang kalabasa, sitaw at hipon is not a complete experience if I don’t get down and dirty with my hands and suck on heads, errr, shrimp heads. Because really, what can be a better gustatory delight than tapping our rice-encrusted fingers on plates, peeling shrimp and spooning sauce as we go?

GInataang Kalabasa, Sitaw at Hipon

Ginataang Kalabasa at Sitaw (Squash and Beans in Coconut Milk)
Prep time:
Cook time:
Total time:
Yield: 4 Servings
  • 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
  • 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
  • ½ lb large shrimps (about 7 to 8 pieces), tendrils trimmed
  • 2 to 3 cloves garlic, peeled and minced
  • 1 small onion, peeled and thinly sliced
  • 2 cups coconut milk
  • 1 banana chili
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • salt to taste
  1. In a pot, heat oil over medium heat. Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
  2. Pour in coconut milk and add chili. Bring to a simmer. Lower heat and continue to cook for about 5 to 6 minutes or until slightly reduced.
  3. Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimp and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. Season with salt to taste.


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  1. hey

  2. I made this dish for dinner and Rob, my mom and I loved it. It was just the right amount of coconut milk and the mixing of the flavors is awesome! Thanks Laine!

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