Ginataang Kalabasa – Panlasang Pinoy

Ginataang Kalabasa, a Filipino vegetable dish, consists of squash, string beans, and coconut milk. While it can be a vegetarian dish, it often includes shrimp, pork, or chicken for added flavor.

Ginataang Kalabasa traces its origins to the Philippines, where coconut milk has been a mainstay in cooking due to the country’s wealth of coconut trees.

The term “Ginataang Kalabasa” comes from two Filipino words: ginataan, which means cooked in coconut milk, and kalabasa, which translates to squash.

How To Cook Ginataang Kalabasa

1. Sear the pork belly for texture and flavor. Begin the recipe by heating the wok and searing the diced pork belly until it renders enough fat. This will help develop the rich, savory base for the ginataang kalabasa. Cook the pork until it turns slightly brown.
2. Saute aromatics in pork fat. Once the pork has browned slightly, move it to the side of the wok. Then, sauté the chopped garlic, onions, and julienned ginger in the pork fat that remains. Stir until the onion softens and the kitchen is filled with the savory aroma. These ingredients provide the basis of the dish’s flavor profile, with the ginger contributing a subtle warmth. Once the onion becomes translucent, it is time to add the coconut milk.
3. Simmer Coconut Milk and pork. After the onions become translucent, pour the coconut milk into the wok, making sure to stir the mixture well. Cover the wok and allow it to simmer for about 40 to 50 minutes on low heat. This process lets the coconut milk infuse with the pork and aromatics, creating a creamy, flavorful sauce. Be sure to keep an eye on the dish to avoid overcooking the coconut milk.
4. Balance the flavors with shrimp paste and water. Once the coconut milk has simmered, add the shrimp paste and water. Stir the mixture well, and let it come to a boil. The shrimp paste provides a distinctive, salty umami taste that complements the coconut milk’s richness. Water is added to adjust the consistency and balance the flavors.
5. Add the kalabasa and sitaw. Now that the coconut milk has simmered, it is time to add the kalabasa (squash) to the pot and cover the wok. Let it cook for about 8 minutes. While it cooks, the squash will soften and soak up the flavors, lending a natural sweetness to the ginataang kalabasa. Next, add the sitaw (string beans) and stir gently. Continue cooking for 5 minutes more to ensure the string beans are tender but still crisp.
6. Finish by seasoning the dish with Maggi Magic Sarap for added flavor. Once all ingredients are tender and flavorful, serve the ginataang kalabasa with steamed rice. Enjoy this creamy, savory dish with your loved ones!

Other Ginataang Kalabasa Recipes

If you are looking for other ginataang kalabasa variations, try these recipes:

Extend the Shelf Life of Ginataang Kalabasa

This dish typically lasts 2 to 3 days in the refrigerator if stored properly in an airtight container. To extend its shelf life, you can try storing it in smaller portions so you can reheat only what you need. Avoid letting it sit out for long periods, as the coconut milk can spoil faster.

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Ginataang Kalabasa

Squash cooked in coconut milk with the flavor of simmered pork

Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 5 minutes minutes

Instructions

• Heat the wok and then sear the pork until enough fat renders. Move the pork aside, and sauté garlic, onion, and ginger in the pork fat.

  1 onion, 3 thumbs ginger, 8 cloves garlic, 1 ½ lbs. pork belly

• Once the onion softens, pour the coconut milk. Cover and simmer for 40 to 50 minutes.

  24 ounces coconut milk

• Add shrimp paste and water. Let boil.

  2 tablespoon shrimp paste, 1 cup water

• Add the kalabasa. Cover the wok. Cook for 8 minutes.

  3 lbs. kalabasa

• Put the string beans in. Stir. Continue cooking for 5 minutes.

  18 pieces string beans

• Season with Maggi Magic Sarap.

  8 grams Maggi Magic Sarap

• Serve. Share and enjoy!

Notes

Ginataang Kalabasa uses shrimp paste (bagoong alamang) for its rich, salty, and umami flavors. These flavors complement the natural sweetness of the squash and the creamy flavor of the coconut milk. If you prefer an alternative, you can substitute fish sauce or fermented anchovies. However, be aware that the flavor of the saltiness from the shrimp paste will always be slightly different than these alternatives.
Avoid adding too much shrimp paste, as its strong salty and umami flavor can overpower the dish. Start with a small amount, taste as you cook, and adjust to avoid over-seasoning. Without careful handling, it can clash with the coconut milk’s creaminess instead of complementing it.

Nutrition Information

Calories: 6078kcal (304%) Carbohydrates: 283g (94%) Protein: 149g (298%) Fat: 513g (789%) Saturated Fat: 262g (1310%) Polyunsaturated Fat: 43g Monounsaturated Fat: 175g 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%)

© copyright: Vanjo Merano