This nutritious and yummy ginataang kalabasa at sitaw recipe is one of the most popular recipes in the country. It actually has several versions and that you can either add shrimp, chicken or anything of your liking. Coconut milk is the main ingredient that makes this recipe absolutely delicious.
When using shrimp, you need not to over cook it. But it would be best if the squash is a bit overcooked and soft.
Check out how to cook Ginataang Kalabasa at Sitaw (Squash and String Beans) here:
2 cups of squash (cut in cubes)
1 cup of string beans (sitaw)
1/2 cup malunggay leaves
10 pieces medium sized shrimps
1 and 1/2 cup coconut milk
1 tablespoon shrimp paste (ginisang bagoong)
1 medium sized red onion
4 cloves of garlic
1. Heat the pan and add oil.
2. Saute garlic and onion.
3. Add the shrimps, let it stay in a pan for about 3 minutes.
4. Remove the shrimps from the pan and set aside.
5. Add in the squash to saute and give a few stir.
6. Add the coconut milk.
7. Season with salt and pepper.
8. Cover the pan and simmer for 5 minutes.
9. Add back the shrimp.
10. Add the shrimp paste.
11. Then add the string beans and cover for about 2 minutes.
12. Add in malunggay leaves and cover for about a minute.
Take of the fire and it’s ready to serve!
Note from Delish:
I’ll say this is one of my favorite recipe to do at home. The combination of squash, coconut milk and shrimp is just resistible.
Some might wonder why I didn’t peel or remove the shrimp’s head, well that’s my style, and probably most Asian people. But you can always peel them off if you like. The bagoong paste that I used for this one is already cooked and seasoned, make this recipe even more tasty.
If you have any questions and inquiries, drop me a message anytime.