Ginataang Hipon, Sitaw, at Kalabasa is a delicious shrimp and vegetable dish that you should try. As the name connotes, ginataan refers to any dish cooked in coconut milk or coconut cream. This dish makes use of shrimps with shells and head on, string beans, squash, and malunggay leaves (moringa).
Coconut milk is used in many Filipino recipes because it makes the dish richer and creamier. It also emphasizes the taste of the ingredients that you are using.
Aside from the flavor of the main ingredients, i am also using other ingredients that can help improve the overall flavor of the dish, as far as ginataan dishes are concerned. I am using shrimp paste or bagoong alamang for this recipe. Sometimes, I use fish sauce (patis) or bagoong isda. This depends on the primary ingredients that I am using.
Ginataan is best enjoyed with the staple food of the Philippines — rice. Steamed white rice is my preference.
Try this Ginataang Hipon, Sitaw, at Kalabasa Recipe. Let me know what you think.
Ginataang Hipon, Sitaw, at Kalabasa Recipe
Ingredients
- 1 lb shrimp, cleaned
- 10 strings beans (sitaw), cut into 2 1/2 inch length
- 2 cups kalabasa (squash), cubed
- 2 cups coconut milk
- 1 medium yellow onion, sliced
- 2 tablespoons bagoong alamang (shrimp paste)
- 1 cup malunggay leaves
- 3 cloves garlic, crushed
- Salt and pepper to taste
- 3 tablespoons cooking oil
- Salt and pepper to taste
Cooking Procedure
- Heat oil in a cooking pot.
- Saute the garlic and onion until the onion becomes soft.
- Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
- Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
- Add the kalabasa. Cook for 8 to 12 minutes or until tender.
- Put the shrimp back in the pot. Stir and cook for a minute.
- Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
- Add salt and pepper to taste.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Number of servings (yield): 4