📝 About This Recipe
Ginataang Kalabasa at Sitaw is a quintessential Filipino comfort dish that marries the earthy sweetness of kabocha squash with the crisp snap of yard-long beans. Simmered in a rich, velvety coconut cream infused with ginger and fermented shrimp paste, this stew offers a masterful balance of salty, sweet, and umami flavors. It is a soul-warming staple that perfectly captures the tropical essence of Philippine home cooking.
🥗 Ingredients
Aromatics and Proteins
- 250 grams Pork Belly (sliced into small bite-sized strips)
- 200 grams Shrimp (medium-sized, cleaned with shells on for extra flavor)
- 4 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 1 thumb-sized piece Ginger (julienned to remove fishiness)
- 1.5 tablespoons Bagoong Alamang (Shrimp Paste) (sautéed or raw)
Vegetables
- 500 grams Kabocha Squash (Kalabasa) (peeled and cut into 1-inch cubes)
- 1 bunch Yard-long Beans (Sitaw) (cut into 2-inch lengths)
- 2-3 pieces Siling Haba (Finger Chilies) (whole)
Liquid and Seasoning
- 1.5 cups Coconut Milk (Gata) (the 'second extraction' if using fresh)
- 1 cup Coconut Cream (Kakang Gata) (thick, for the final simmer)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 1 teaspoon Fish Sauce (Patis) (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 cup Water (only if needed to soften squash)
👨🍳 Instructions
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1
Heat the cooking oil in a large pan or wok over medium heat.
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2
Add the pork belly strips and cook until the fat renders and the meat turns a light golden brown, about 5-7 minutes.
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3
Sauté the ginger, onion, and garlic with the pork until the aromatics are fragrant and the onions become translucent.
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4
Stir in the bagoong alamang (shrimp paste) and cook for another 2 minutes to release its deep umami scent.
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5
Pour in the coconut milk (the thinner liquid) and bring to a gentle simmer. Do not let it boil vigorously to prevent the milk from curdling.
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6
Add the cubed kalabasa (squash). Cover the pan and simmer for 8-10 minutes, or until the squash is slightly tender but not mushy.
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7
Once the squash is halfway cooked, add the sitaw (yard-long beans) and the whole finger chilies.
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8
Pour in the thick coconut cream (kakang gata). This adds the signature richness to the sauce.
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9
Add the shrimp into the pan. Submerge them in the liquid and cook for 3-4 minutes until they turn bright pink and opaque.
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10
Season with fish sauce and freshly ground black pepper. Adjust to your preference.
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11
Continue to simmer uncovered for another 2-3 minutes until the sauce has thickened slightly and the vegetables are perfectly cooked.
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12
Turn off the heat and let the dish rest for a minute before serving to allow the flavors to meld together.
💡 Chef's Tips
For the best texture, don't overcook the squash; it should be soft enough to melt in your mouth but still hold its shape. If you prefer a thicker sauce, mash a few pieces of the cooked squash into the coconut milk. Use fresh coconut milk if possible for a more vibrant, sweet flavor, though canned works well in a pinch. Always add the coconut cream (first extract) last to ensure a creamy, non-oily consistency. If you want a spicier kick, slice one of the finger chilies instead of leaving it whole.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice. Pairs excellently with 'Fried Fish' (like Galunggong or Tilapia) to provide a crunchy contrast. A side of 'Atchara' (pickled papaya) adds a bright acidity that cuts through the richness of the coconut milk. Enjoy with a cold glass of Pandan-infused water or iced tea. For a complete Filipino feast, serve alongside grilled pork belly (Liempo).