Squash, Long Beans, and Shrimp in Coconut Milk
Ginataang Sitaw, Kalabasa, at Hipon is one of our favorite ulam because it’s healthy and so flavorful. The combination of shrimp and coconut milk makes the sauce really tasty! But if you’re allergic to shrimp or you just don’t like it, you can also cook this with pork, squid, or chicken.
If you’re vegetarian or trying to avoid meat, you can cook this plain — just sitaw, squash, and coconut milk. Then pair this with fried fish, fried chicken, or fried pork.
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My Acid Reflux has been on hyperdrive since September and I don’t know why. So I’m kinda sticking to “healthier” meals for now to avoid triggering it.
What are your favorite ginataan dishes? Share on the comment section so I can try.
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Ginataang Sitaw, Kalabasa, at Hipon
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 1/2 cups coconut cream/milk
- 3–4 cups squash, cut into pieces
- 3 cups sitaw (1 bunch) cut into 2-inch pieces
- 500g shrimp, peeled and deveined
- 1 shrimp cube (optional)
- 1 tbsp patis (to taste)
- Heat cooking oil in a pan.
- Add the garlic and onion. Cook until translucent.
- Pour in the coconut milk/cream.
- Add the squash (kalabasa) and cook until tender.
- Add the shrimp cube, if using, and stir.
- If the squash is already tender, add the sitaw and cook until cooked but still crisp.
- Add the shrimp and cook until pink.
- Season with patis and taste. Adjust the seasoning as necessary.
- Serve with steamed rice.