Ginataang Kalabasa (Squash Cooked in Coconut Milk)

Ginataang kalabasa is a vegetable dish made from squash cooked in coconut milk. It is a nutritious, creamy and delicious dish that is best served during lunch or dinner with hot steamed white rice. With the abundance of coconuts and kalabasa (squash) all over my home country, I would not be surprised if this dish is a favorite of many.

I was always fascinated with squash even as a child. I guess it is because of those fairy tales that we used to learn in our elementary days, watch in the movies, and now on DVDs and the like. Turning the pumpkin into a carriage from the tale Cinderella has always been a marvelous thing to me.

Rich in vitamins, minerals and fiber, this particular vegetable (which is botanically a fruit) is so easy to prepare. It does not need any special recipe or equipment to come up with a delicious dish made with kalabasa! However, we wanted to “upgrade” this a bit by adding some other ingredients like meat and shrimps. And with the addition of coconut milk, this becomes a delicately wonderful dish. It’s texture is hard, but it cooks fast with enough liquid in it. I personally like my kalabasa kind of soft and mushy, with that kind of melt-in-your-mouth feel makes the dish even yummier!!! See recipe below please:

ginataang kalabasa

Ginataang Kalabasa Recipe
(Squash Cooked in Coconut Milk)

Estimated cooking & preparation time: 1 hour

Ginataang Kalabasa Ingredients:

  • 1 kilo squash, cut into cubes (1″x1″)

  • 1/4 kilo shrimp, shelled and deveined

  • 3 pieces tomatoes, diced

  • 2 onions, chopped

  • 1 head garlic, minced

  • 2 tablespoons of ginger root, crushed and minced

  • 4 tablespoons of cooking or olive oil

  • 2 pieces long chili peppers

  • 2 tablespoons of shrimp paste (bagoong)

  • 2 cups coconut milk

  • 1 cups coconut cream (katang gata)

  • 2 cups chicken stock

  • 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

  • On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.

  • Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.

  • Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.

  • Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

Please take note:

  • This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

 

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