Ginataang Kalabasa, a Filipino vegetable dish, consists of squash, string beans, and coconut milk. Whereas it may be a vegetarian dish, it usually consists of shrimp, pork, or hen for added taste.
Printed: 1/3/25
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Ginataang Kalabasa traces its origins to the Philippines, the place coconut milk has been a mainstay in cooking because of the nation’s wealth of coconut bushes.
The time period “Ginataang Kalabasa” comes from two Filipino phrases: ginataan, which implies cooked in coconut milk, and kalabasa, which interprets to squash.
How To Cook 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. It will assist develop the wealthy, savory base for the ginataang kalabasa. Cook 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 aspect of the wok. Then, sauté the chopped garlic, onions, and julienned ginger within the pork fats that is still. Stir till the onion softens and the kitchen is stuffed with the savory aroma. These elements present the premise of the dish’s taste profile, with the ginger contributing a refined 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 out to be translucent, pour the coconut milk into the wok, ensuring to stir the combination properly. 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. You’ll want to 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 properly, and let it come to a boil. The shrimp paste gives 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 prepare 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. Get pleasure from this creamy, savory dish along with your family members!
Ginataang Kalabasa Substances
The elements we now 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 primary vegetable on this dish, offering pure sweetness and a creamy texture when cooked. Slicing 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. Slicing them uniformly permits even cooking and a satisfying presentation.
- 1 ½ lbs. pork stomach, diced – Contributes protein and fats, which reinforces the dish’s total style. Dicing it ensures the items prepare 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 prepare dinner. With out onions, the dish would possibly lack complexity.
- 3 thumbs ginger, julienned – Provides heat and a slight spiciness, complementing the coconut milk’s richness.
- 8 cloves garlic – Offers an irresistible aroma. Chopping or crushing ensures it blends properly 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, making certain it’s not overly thick. With out it, the coconut milk would possibly prepare dinner down an excessive amount of, making the dish too wealthy or dry.
Different Ginataang Kalabasa Recipes
In case you are on the lookout for different ginataang kalabasa variations, strive these recipes:
Lengthen the Shelf Lifetime of Ginataang Kalabasa
This dish sometimes lasts 2 to three days within the fridge if saved correctly in an hermetic container. To increase its shelf life, you possibly can strive storing it in smaller parts so you possibly can reheat solely what you want. Keep away from letting it sit out for lengthy durations, because the coconut milk can spoil sooner.
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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. Cook 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 prepare dinner, and modify to keep away from over-seasoning. With out cautious dealing with, it may well 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%)
Watch Cook dinner Ginataang Kalabasa
