Ginataang Kalabasa at Sitaw (Squash and Long Beans in Coconut Milk)
A Filipino vegetable stew cooked in coconut milk with squash and long beans, providing a sweet and savory flavor.
Ingredients
- about 450 g Squash (Kalabasa)
- 1 cup Long Beans (Sitaw)
- 1 can Coconut Milk
- 1 piece Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tbsp Fish Sauce
- 1 tbsp Cooking Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot over medium heat (162.8°C / 163°C). Add the 1 tablespoon of cooking oil.
- 2Add the 1 piece of onion, 3 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring constantly, for 1-2 minutes until they smell fragrant.
- 3Add the about 450 g of squash and 1 cup of long beans to the pot. Stir to coat them with the oil and aromatics. Cook for 5 minutes, stirring occasionally.
- 4Pour in the 1 can of coconut milk. Stir everything together and bring the liquid to a gentle simmer, which is when small bubbles start to appear around the edges of the pot.
- 5Add the 1 tablespoon of fish sauce. Stir to combine. Reduce the heat to low (121.1°C / 121°C), cover the pot, and cook for 15-20 minutes, or until the squash and long beans are tender when poked with a fork.
- 6Serve the Ginataang Kalabasa at Sitaw hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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