myFresha-licious: Ginataang Kalabasa at Hipon (Squash and Shrimp in Coconut Milk)

Ginataang Kalabasa at Hipon (Squash and Shrimp in Coconut Milk)

Missing home so my sister Kristine and I and also Aba decided we have something close to home for lunch – so we agreed on ginataang kalabasa at sitaw (Squash and string beans in coconut milk).  It’s one of those dishes we love that is often cooked by our mama.  She puts pork or grilled/fried fish though since shrimps are expensive in our town.

Anyway, here’s  my version of our mama’s ginataang kalabasa at sitaw.


Shrimps – 200 g.

Squash, cut into bite sizes – 1/4 of a whole

String beans, cut into 2″ long – 10 strings

Kara coconut cream – 100 ml

Garlic, crushed and chopped – 5 cloves

Onion, diced – 1 medium size

Ripe Tomato, diced – 1 large

Water – 1/2 cup

Vegetable Oil – 1 tbsp

Salt and ground pepper to taste

note  : you can use fish sauce of bagoong alamang (shrimp paste) instead of just plain salt.

Cooking Procedure

1) In a wok, heat oil then sauté garlic in it until it is aromatic.  Add the onion and fry it until it is translucent.

2) Stir in the shrimps and the squash.  Continue stirring for a minute then add the water.  Let it simmer. Scoop out the shrimp and set aside.

3) Pour the coconut cream, season with salt and pepper, and let it simmer. Add more water as need, a little amount only (around 1/4 cup)

4) When the squash is soft, add the string beans, Let it simmer then stir in the shrimp.  Remove from fire and serve immediately.

Do not over cook the shrimp as it will become rubbery.  Now I have to deal with these rashes 🙁