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Ginataang Kalabasa
Squash in Coconut Milk
A comforting and classic Filipino home-style dish featuring tender kabocha squash simmered in rich, creamy coconut milk, often with a savory protein like shrimp or pork and crisp string beans. It's a simple yet flavorful meal perfect for any occasion.
๐ง ์ฌ๋ฃ
- 500 g Kabocha squash
- 400 ml Full-fat coconut milk(One standard can)
- 200 g Shrimp(Or thinly sliced pork belly/shoulder)
- 150 g String beans (sitaw)
- 4-5 cloves Garlic
- 1/2 medium Onion
- 2 tablespoons Cooking oil
- 2-3 tablespoons Fish sauce (patis)(Or to taste)
- 100 ml Water(Optional, to adjust consistency)
- to taste Salt and black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the aromatics and protein. Heat the cooking oil in a pot or deep skillet over medium heat (around 175ยฐC / 350ยฐF). Add the minced garlic and chopped onion. Sautรฉ until fragrant and the onion is translucent, about 3-4 minutes, stirring occasionally to prevent burning.
โฑ๏ธ 3-4 minutes - 2
Cook the protein. Add the peeled and deveined shrimp (or pork slices) to the pot. Cook, stirring, until the shrimp turns pink and opaque, or until the pork is lightly browned, about 3-5 minutes. Do not overcook the shrimp at this stage.
โฑ๏ธ 3-5 minutes - 3
Add squash and coconut milk. Add the cubed kabocha squash to the pot. Pour in the can of coconut milk. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook until the squash is tender when pierced with a fork, about 15-20 minutes. Stir occasionally to prevent sticking.
โฑ๏ธ 15-20 minutes - 4
Incorporate vegetables and season. Add the cut string beans to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the string beans are tender-crisp and bright green. Stir in the fish sauce. Taste and adjust seasoning with more fish sauce, salt, and black pepper as needed. If the sauce is too thick, you can add a splash of water (about 100ml) to reach your desired consistency.
โฑ๏ธ 5-7 minutes - 5
Serve hot. Ladle the Ginataang Kalabasa into bowls. It is best served immediately with steamed white rice.
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โKabocha squash is preferred for its creamy texture and slightly sweet flavor, but other types of squash like butternut can be used.
- โEnsure you use full-fat coconut milk for the richest flavor and texture.
- โAdjust the amount of fish sauce to your preference; it provides both saltiness and umami.
- โThis dish is excellent served with a side of steamed white rice to soak up the delicious coconut sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a handful of malunggay (moringa) leaves during the last 2 minutes of cooking for added nutrients and a slightly earthy flavor.
- For a vegetarian/vegan version, omit the shrimp or pork and use vegetable broth instead of fish sauce (or use a vegan fish sauce alternative).