Easy Ginataang Kalabasa at Sitaw
A comforting and creamy dish made with kalabasa (squash) and sitaw (long beans), cooked in coconut milk for a nourishing weeknight meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 4 cups Kalabasa or kabocha squash, peeled and cubed
- 3 cups Sitaw or long beans, trimmed and cut into 2-inch pieces
- 4 to 5 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 thumb-sized piece Ginger, julienned
- 2 cups Coconut milk First press if available
- 0.5 to 1 cup Coconut cream, for finishing Adds extra richness
- Fish sauce or salt, to taste
- 1 to 2 teaspoons Patis or shrimp paste (optional) For depth
- 1 to 2 tablespoons Neutral oil
- Chili like siling haba or red chili flakes (optional), to taste
- Water or broth, as needed To adjust consistency
Instructions
Preparation
- Slice kalabasa carefully using a sturdy peeler or small sharp knife. If too firm, microwave for 60 to 90 seconds to soften.
- Trim and cut sitaw into 2-inch pieces. Rinse well and if sensitive to strong flavor, blanch briefly in boiling water.
- Mince garlic, julienne ginger, and chop onion for aromatics.
Cooking
- Heat oil in a wide pan over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
- If using, add shrimp paste and let it bloom for 30 seconds.
- Pour in the coconut milk and bring to a gentle simmer, seasoning with fish sauce or salt.
- Add kalabasa cubes, cover, and simmer for 8 to 10 minutes until almost tender.
- Stir in sitaw and cook for another 4 to 6 minutes until crisp-tender.
- Adjust the consistency with water or broth, if needed, and season to taste.
- Finish with coconut cream and let sit for 2 minutes before serving.
Notes
For additional protein, consider adding shrimp or pork belly. Store leftovers in the fridge for up to 2 days.