Ginataang Kalabasa, Sitaw at Hipon is a Filipino vegetable stew made with kabocha squash, shrimp, and long beans cooked in coconut milk. It’s creamy, spicy, and delicious with steamed rice!
Cooking with coconut milk is one of my favorite methods of preparing our meals at home and I do in fact have plenty of ginataan recipes on the blog. From desserts, snacks to main meals, I love the luxurious taste this nature’s liquid adds to food.
One dish that coconut milk works so well is in this squash and long beans stew. The savory flavors of the shrimp and the sweet notes of the squash meld into one hearty sauce that’s just begging to be spooned on steamed rice!
Although you can peel and devein the shrimp prior to cooking if you like, I suggest keeping the shells intact.
It’s a bit messier but 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 more fun than tapping our rice-encrusted fingers on the plate, peeling shrimps and spooning that rich coconut sauce as we go?
How to Make Ginataang Kalabasa at Sitaw
- Prepare the squash. With a sharp knife, cut the gourd in half, scoop the seeds with a spoon, and slice the orange flesh into 1 1/2 to 2-inch cubes. Depending on the how mature the squash, you can choose to leave the skin on.
- Prepare the long beans. Trim the ends and cut the sitaw into about 3 to 4-inch lengths.
- Prepare the shrimp. Trim the tendrils, rinse and drain well.
- In a wide pan over medium heat, heat about a tablespoon of canola oil. Add one chopped onion and a few cloves of minced garlic and cook, stirring regularly until soft and aromatic.
- Add fish sauce and give it a minute to cook off the fishy taste.
- Add coconut milk and chili peppers. Bring to a simmer and then lower heat and continue to cook until slightly reduced. Do not boil lest the coconut milk curdles and separates.
- Add kalabasa and cook until for about 3 to 5 minutes or until tender but not falling apart. Add string beans and cook for about 3 to 5 minutes or until tender-crisp.
- Add shrimp and continue to cook for another 2 to 3 minutes or until color changes and sauce is thickened. Season with salt and pepper to taste.
Enjoy this ginataang kalabasa as a side dish or main entree for dinner tonught and mae sure to have plenty of steamed rice ready. You’ll need it. 🙂
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 2 cups coconut milk
- 2 finger chili peppers
- 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
- 1/2 lb large shrimp, tendrils trimmed
- salt to taste
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
- Add coconut milk and chili peppers. Bring to a simmer. Lower heat and continue to cook for about 3 to 5minutes or until slightly reduced.
- Add squash and cook for about 3 to 5 minutes or until tender but not falling apart.
- Add long beans and cook for 3 to 5 minutes or until tender-crisp.
- Add shrimp and continue to cook for about 4 to 5 minutes or color changes.
- . Season with salt to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”