Ginataang Kalabasa at Sitaw (Squash and Long Beans in Coconut Milk)

Instructions

1. 1Prepare your ingredients: Peel and cut the about 450 g Kalabasa (Squash) into 2.54 cm cubes. Trim and cut the 1 cup Sitaw (Long Beans) into 5.08 cm pieces. Peel and finely chop the 1 small Onion. Peel and mince the 3 cloves Garlic. Peel and mince the 2.54 cm Ginger. Wash the 1 cup Spinach.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and minced ginger and cook, stirring constantly, until fragrant, about 1 minute more.
3. 3Add the about 450 g Kalabasa (Squash) cubes and 1 cup Sitaw (Long Beans) pieces to the pot. Stir to coat them with the aromatics and cook for 5 minutes, stirring occasionally.
4. 4Pour in the 1 can Coconut Milk and add the 1 tbsp Fish Sauce (Patis). Stir everything together. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
5. 5Reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer gently. Cook until the kalabasa is tender when pierced with a fork, which should take about 15 to 20 minutes. Stir occasionally to prevent sticking.
6. 6Stir in the 1 cup Spinach. Cook for 1 to 2 minutes, or until the spinach is just wilted. Do not overcook the spinach.
7. 7Serve the Ginataang Kalabasa at Sitaw hot.

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