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.
This squash and long beans stew are one of the best uses for coconut milk. This sauce combines the savoury shrimp flavours and the squash’s sweet taste. It’s perfect for steamed rice.
Head-on or peeled shrimp
You can devein and peel the shrimp before cooking, but I recommend keeping the shells intact.
Although it’s messy, I find it far more enjoyable when I get my hands dirty and start to eat heads (er, shrimp heads). What could be more fun than licking our rice-encrusted fingers and peeling shrimp while we spoon coconut sauce?
Cooking Tips
- Depending on its maturity, you can either peel or leave the skin on the squash.
- Coconut milk should be simmered gently. Do not boil it, as it could curdle and separate.
- To prevent the excess liquid from dilating the sauce, trim the tendrils.
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
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.
Ingredients
- 1 tablespoon of canola oil
- 1 onion, chopped and peeled
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 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
- 2 cups coconut milk
- 2 finger chilli peppers
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 they turn 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
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