Ginataang Kalabasa at Sitaw
A comforting Filipino stew featuring squash and string beans in a creamy coconut milk sauce, perfect for veggie lovers and customizable with various proteins.
Servings: 4 servings
Calories: 280kcal
Ingredients
Main Ingredients
- 1 medium squash or kalabasa, peeled and cubed If the skin is young and soft, it can be left on.
- 1 bunch string beans/sitaw, chopped into 2-3 inch pieces Adjust size according to personal preference.
- 1 can coconut milk Fresh coconut milk can be used if desired.
- 4 cloves garlic, chopped No need to mince.
- 1 medium onion, sliced thin
- 2 tablespoons cooking oil Any neutral oil is fine.
- to taste fish sauce or salt Personal preference for seasoning.
- optional shrimp, pork, chili peppers Customize according to preference.
Instructions
Preparation
- Cut the squash into cubes, using a microwave for tough kalabasa if necessary to soften.
- Rinse and chop the string beans to preferred size, ensuring they are clean.
- Peel and chop the garlic and onion.
Cooking
- Heat the cooking oil in a pot over medium heat. Sauté garlic and onion until soft.
- If using meat, add the shrimp or pork now and let it cook for a few minutes.
- Add the cubed squash to the pot and pour in coconut milk until the vegetables are nearly covered.
- Reduce the heat and let the mixture simmer, stirring occasionally, until the squash is soft.
- Once the squash is soft, add the string beans and continue to simmer until they are tender.
Finishing Touches
- Season with fish sauce or salt to taste, adjusting as needed.
- Optional: Add chili or a squeeze of calamansi for extra flavor before serving.
Serving
- Serve ginataang kalabasa over steaming rice for a complete meal.
- Pair with other sides or use leftovers for an even better taste the next day.
Notes
This dish is versatile; feel free to add other veggies like eggplant or spinach. Leftovers can be stored in the fridge for about three days.