Name: Ginataang Sitaw at Kalabasa with Alimasag
Ingredients: 1kg alimasag, cut in half; 2 tbsp cooking oil; 5 cloves garlic, chopped finely; 1 onion, chopped; 300g squash, cut into cubes; 3 cups coconut milk; 2 tsp seasoning granules; 1/2 tsp ground black pepper; 1 tbsp patis; 2 tbsp sugar; 1 bunch of sitaw, cut into 1-inch pieces

Ginataang Sitaw at Kalabasa with Alimasag

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Author: Peachy Adarne

Ingredients

Scale

1kg alimasag, cut in half
2 tbsp cooking oil
5 cloves garlic, chopped finely
1 onion, chopped
300g squash, cut into cubes
3 cups coconut milk
2 tsp seasoning granules
1/2 tsp ground black pepper
1 tbsp patis
2 tbsp sugar
1 bunch of sitaw, cut into 1-inch pieces

Instructions

Heat a bit of cooking oil in a large pan.
Sauté the garlic and onion until fragrant and translucent.
Add the squash and sauté for about a minute to bring out its natural sweetness.
Pour in the coconut milk and stir gently.
Season with your favorite seasoning granules, ground black pepper, fish sauce, and sugar to balance the flavors.
Mix well to let all the seasonings blend into the coconut milk.
Add the crabs, cover the pan, and let them simmer for 3–5 minutes so the flavors soak in.
After that, stir again and add the string beans. Let it cook for another 3 minutes or until the beans are tender but still slightly crisp.
Give it a final stir, turn off the heat, and transfer to your serving dish. Enjoy it hot with rice!

Find it online: https://www.thepeachkitchen.com/2025/08/ginataang-sitaw-at-kalabasa-with-alimasag/