Ginataang Kalabasa at Sitaw, photo by Rosie Reyes- Barrera
Ginataang Kalabasa At Sitaw (Squash & String Beans in Coconut Milk)
If there was a comfort food, this was it (for me anyway!)
I love this recipe with such a passion. This is real Filipino home-cooking at its best, again for me anyway! 🙂
I think squash was made to be cooked in coconut milk. A marriage made in a hot-wok-heaven! Before I go on to more and more overblown pontification, here is a basic recipe for this delicious dish.
1 small or 1/2 a squash or pumpkin, peeled, deseeded and cubed
200g string beans (green beans), cut into about 1½ to 2 inches lengths.
1 cup shrimps, shelled and deveined (boil the shells & heads to flavour a cup of water to make a shrimp juice)
1 cup shrimp juice (or just plain water)
2 cups coconut milk
5 cloves garlic, chopped or minced finely
1/4 cup shrimp paste (bagoong na alamang) or 1¼ tbsp fish sauce
1 onion, peeled and sliced thinly
1 cup malunggay leaves of spinach (optional)
1½tbsp vegetable oil
salt and freshly ground black pepper to taste.
- Heat the oil in a wok or large frying pan.
- Sauté the garlic and onion.
- Add the the shrimps.
- Stir in the shrimp paste, if using.
- Pour in the shrimp juice or cup of water
- Bring to a boil, then reduce the heat and allow to simmer.
- Drop in the squash and string beans.
- Pour in the coconut milk and continue to stir well until it begins to boil.
- Adjust the seasoning by adding salt and black pepper.
- Finally add the malunggay or spinach and continue cooking for a couple of minutes more.
Serve hot with lots of freshly boiled rice.
TIP: Instead of shrimps, you can add sauteed pork instead.