Ginataang Kalabasa Sitaw at Hipon, a Filipino vegetable stew, is made with shrimp, kabocha squash and long beans in coconut milk. It is creamy, spicy and delicious when paired with steamed rice.
Ginataang Kalabasa Sitaw at Hipon
Coconut milk is one of my favourite ways to prepare our meals at home. I have many ginataan recipes. I love how this liquid enhances food, from desserts to snacks and main dishes.
This squash and long beans stew are one of the best uses for coconut milk. This sauce combines the shrimp’s savoury flavours and the squash’s sweet taste. It’s perfect for steamed rice.
Head-on or peeled shrimp
Before cooking, you can devein and peel the shrimp, but I recommend keeping the shells intact.
Although messy, I find it far more enjoyable when I get my hands dirty and start to eat heads (err, shrimp heads). What could be more fun than licking our rice-crusted fingers, peeling shrimp, and spooning the rich coconut sauce?
Cooking Tips
- Depending on its maturity, you can either peel or leave the skin on the squash.
- To prevent the excess liquid from dilating the sauce, trim the tendrils.
- Coconut milk should be simmered gently. Do not boil it, as it could curdle and separate.
Serving suggestions
This ginataang Kalabasa can be served as a side or main dish for dinner tonight. Make sure you have plenty of steamed white rice. It’s a must-have.
Instructions for storage and reheating
- Place in a container and cover with a tight-fitting cap. Refrigerate for at least 3 days. It is not a good idea to freeze the sauce as it can affect the texture and consistency of the vegetables.
- Heat in a saucepan on low heat, stirring occasionally.
Ginataang Kalabasa, Sitaw at Hipon Recipe
Ginataang Kalabasa Sitaw at Hipon, a Filipino vegetable stew, is made with shrimp, kabocha squash and long beans in coconut milk. It is creamy, spicy and delicious when paired with steamed rice.
Quick Over view of Recipe
- Prep time: 10 minutes
-
Cooking Time: 20 minutes
- Total Time: 30 minutes
- Course: Main Entree, Side Dish
Ingredients
- 1 tablespoon of canola oil
- 1 onion, chopped and peeled
- 3 cloves garlic, peeled.
- 1 tablespoon fish sauce
- 2 cups coconut milk
- 2 finger chilli peppers
- 2 cups Kalabasa (kabocha squash), parboiled, seeded, and cut into 2-inch pieces
- 2 cups of sitaw (long beans), ends trimmed and cut into 3-inch lengths
- 1/2 pound large shrimp, tendrils trimmed
- Salt to taste
Cooking steps & Instructions
- Heat oil in a large pan on medium heat. Cook the onions and garlic until softened.
- Continue to cook for approximately 1 minute, adding fish sauce.
- Stir in coconut milk and chilli peppers. Bring to a boil. Reduce heat to medium and cook for 3 to 5 minutes or until the liquid is reduced slightly.
- Cook the squash for 3 to 5 minutes or until it is tender but not falling apart.
- Cook the long beans for 3 to 5 mins or until tender.
- Continue to sauté the shrimp for approximately 4 to 5 minutes or until golden brown.
- Salt to taste. Serve hot
Nutrition Information
- Calories: 373kcal
- Carbohydrates 17g
- Protein: 16g
- Fat: 29g
- Saturated Fat 22g
- Cholesterol: 143mg.
- Potassium 668mg
- Fiber: 2g
- Vitamin A: 1185IU
- Vitamin C: 24.6mg
- Calcium: 152mg
- Iron: 5.5mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
