Ginataang Kalabasa, a Filipino vegetable dish, consists of squash, string beans, and coconut milk. Whereas it may be a vegetarian dish, it typically contains shrimp, pork, or hen for added taste.
Up to date: 1/4/25
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Ginataang Kalabasa traces its origins to the Philippines, the place coconut milk has been a mainstay in cooking as a result of nation’s wealth of coconut timber.
The time period “Ginataang Kalabasa” comes from two Filipino phrases: ginataan, which suggests cooked in coconut milk, and kalabasa, which interprets to squash.
How To Prepare dinner Ginataang Kalabasa
Searing Pork Stomach for Taste
Start the recipe by heating the wok and searing the diced pork stomach till it renders sufficient fats. This can assist develop the wealthy, savory base for the ginataang kalabasa. Prepare dinner the pork till it turns barely brown.
Sautéing Aromatics in pork fats
As soon as the pork has browned barely, transfer it to the facet of the wok. Then, sauté the chopped garlic, onions, and julienned ginger within the pork fats that continues to be. Stir till the onion softens and the kitchen is stuffed with the savory aroma. These elements present the idea of the dish’s taste profile, with the ginger contributing a delicate heat. As soon as the onion turns into translucent, it’s time to add the coconut milk.
Simmering Coconut Milk and pork
After the onions turn into translucent, pour the coconut milk into the wok, ensuring to stir the combination effectively. Cowl the wok and permit it to simmer for about 40 to 50 minutes on low warmth. This course of lets the coconut milk infuse with the pork and aromatics, making a creamy, flavorful sauce. Be sure you keep watch over the dish to keep away from overcooking the coconut milk.
Balancing flavors with Shrimp Paste and Water
As soon as the coconut milk has simmered, add the shrimp paste and water. Stir the combination effectively, and let it come to a boil. The shrimp paste supplies a particular, salty umami style that enhances the coconut milk’s richness. Water is added to regulate the consistency and stability the flavors.
Including Kalabasa and Sitaw
Now that the coconut milk has simmered, it’s time to add the kalabasa (squash) to the pot and canopy the wok. Let it cook dinner for about 8 minutes. Whereas it cooks, the squash will soften and absorb the flavors, lending a pure sweetness to the ginataang kalabasa. Subsequent, add the sitaw (string beans) and stir gently. Proceed cooking for five minutes extra to make sure the string beans are tender however nonetheless crisp.
End by seasoning the dish with Maggi Magic Sarap for added taste. As soon as all elements are tender and flavorful, serve the ginataang kalabasa with steamed rice. Take pleasure in this creamy, savory dish together with your family members!
Ginataang Kalabasa Elements
The elements now we have will certainly scream “tropical,” from the squash to the coconut milk, so don’t miss out on any ingredient.
- 3 lbs. kalabasa, cubed – Squash is the principle vegetable on this dish, offering pure sweetness and a creamy texture when cooked. Reducing it into cubes ensures even cooking.
- 18 items string beans, lower into 2-inch items (sitaw) – Add a contrasting texture and a gentle earthy style. Reducing them uniformly permits even cooking and a lovely presentation.
- 1 ½ lbs. pork stomach, diced – Contributes protein and fats, which reinforces the dish’s general style. Dicing it ensures the items cook dinner via evenly.
- 24 ounces coconut milk – That is the guts of the dish, offering creaminess and a definite tropical taste.
- 2 tablespoons shrimp paste – This ingredient brings salty and umami tastes. Be cautious with the quantity, because it’s robust.
- 1 onion, chopped – Onions create a taste base with sweetness and depth. Chopping ensures they soften into the dish as they cook dinner. With out onions, the dish may lack complexity.
- 3 thumbs ginger, julienned – Provides heat and a slight spiciness, complementing the coconut milk’s richness.
- 8 cloves garlic – Provides an irresistible aroma. Chopping or crushing ensures it blends effectively into the dish.
- 8 grams Maggi Magic Sarap – This elevates the dish by emphasizing the pure flavors of the elements.
- 1 cup water – Water adjusts the sauce’s consistency, guaranteeing it’s not overly thick. With out it, the coconut milk may cook dinner down an excessive amount of, making the dish too wealthy or dry.
Different Ginataang Kalabasa Recipes
If you’re in search of different ginataang kalabasa variations, attempt these recipes:
Prolong the Shelf Lifetime of Ginataang Kalabasa
This dish usually lasts 2 to three days within the fridge if saved correctly in an hermetic container. To increase its shelf life, you’ll be able to attempt storing it in smaller parts so you’ll be able to reheat solely what you want. Keep away from letting it sit out for lengthy intervals, because the coconut milk can spoil quicker.
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Ginataang Kalabasa
Squash cooked in coconut milk with the flavour of simmered pork
Directions
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Warmth the wok after which sear the pork till sufficient fats renders. Transfer the pork apart, and sauté garlic, onion, and ginger within the pork fats.
1 onion, 3 thumbs ginger, 8 cloves garlic, 1 ½ lbs. pork stomach
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As soon as the onion softens, pour the coconut milk. Cowl and simmer for 40 to 50 minutes.
24 ounces coconut milk
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Add shrimp paste and water. Let boil.
2 tablespoon shrimp paste, 1 cup water
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Add the kalabasa. Cowl the wok. Prepare dinner for 8 minutes.
3 lbs. kalabasa
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Put the string beans in. Stir. Proceed cooking for five minutes.
18 items string beans
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Season with Maggi Magic Sarap.
8 grams Maggi Magic Sarap
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Serve. Share and revel in!
Notes
Keep away from including an excessive amount of shrimp paste, as its robust salty and umami taste can overpower the dish. Begin with a small quantity, style as you cook dinner, and regulate to keep away from over-seasoning. With out cautious dealing with, it may conflict with the coconut milk’s creaminess as an alternative of complementing it.
Diet Info
Energy: 6078kcal (304%) Carbohydrates: 283g (94%) Protein: 149g (298%) Fats: 513g (789%) Saturated Fats: 262g (1310%) Polyunsaturated Fats: 43g Monounsaturated Fats: 175g Ldl cholesterol: 832mg (277%) Sodium: 1548mg (65%) Potassium: 11660mg (333%) Fiber: 72g (288%) Sugar: 94g (104%) Vitamin A: 31094IU (622%) Vitamin C: 413mg (501%) Calcium: 1403mg (140%) Iron: 55mg (306%)
