Ginataang kalabasa, sitaw at hipon is one dish I like to cook with the shrimps’ shell left intact. Although it’s a bit messier, I find it a far more delicious experience when I get down and dirty with my hands and suck on heads, err, shrimp heads. Because really, what can be a better gustatory delight than tapping our rice-encrusted fingers on the plate, peeling shrimps and spooning that rich coconut sauce as we go?
Ginataang Kalabasa at Sitaw (Squash and Beans in Coconut Milk)
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 1 tablespoon oil
- 1 small onion, peeled and thinly sliced
- 2 to 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 2 cups coconut milk
- 1 banana chili pepper
- 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
- salt to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
- 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.
- Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimps 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.
Rose Golumbic says
June 22, 2018 at 10:09 amIt was fantastic.my Ameircano Asawa loved it!
Salamat!
Rose
Lalaine says
June 25, 2018 at 2:11 amThank you, Rose! I am glad hubby enjoyed it 🙂
Diane says
August 15, 2016 at 6:23 pmI finally made it perfect! I used frozen coconut milk (because I didn’t like the preservative in canned coconut milk) and regular string beans (my store didn’t have the long ones), and peeled shrimp was what I had. It turned out great! Next time I’ll try with chili pepper and see the difference. 😉 Thanks po ate Lalaine!
Lalaine says
August 17, 2016 at 12:13 amYou’re welcome, Diane. I am glad you enjoyed it. 🙂
Bamba says
July 6, 2016 at 9:24 pmHi Laine!
I’ve never cooked anything with coconut milk before but i wanna try your recipe. Do you think i can use coconut milk in can? Please let me know
Thank you 😘
Bamba
Lalaine says
July 6, 2016 at 11:57 pmHello Bamba
Yes, you can use coconut milk in a can. That’s what I use, hard to find freshly grated coconut here in the U.S. 🙂
Kris Garing says
April 7, 2015 at 1:02 pmHi Lalaine, I’ve been an avid fan of your blog for almost a year now.. I owe you a lot of the credit that Ive been getting from my family… your recipes are my number one “go to” every time it’s my turn to cook dinner (twice a week that is). I finally tried this giinataang shrimp recipe last Friday since it was holy week and we were only eating seafood…it was my first try but boy oh boy did it hit the spot! My GF said “sauce palang..ulam na!” You are awesome…I enjoy reading your mini stories in every recipes…keep it up! =)
Lalaine says
April 7, 2015 at 5:33 pmThank you so much, Kris.
Feedback and comments like this inspire me keep on cookin’ 🙂
shiela mae solidum says
July 7, 2014 at 1:49 amhey
Hazel says
July 1, 2013 at 11:47 amI 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!
Lalaine says
July 6, 2013 at 8:53 amI am glad you liked it! Happy cooking.