Ginataang kalabasa is a vegetable dish made from squash cooked in coconut milk. It is a nutritious, creamy and delicious dish that is best served during lunch or dinner with hot steamed white rice. With the abundance of coconuts and kalabasa (squash) all over my home country, I would not be surprised if this dish is a favorite of many.
I was always fascinated with squash even as a child. I guess it is because of those fairy tales that we used to learn in our elementary days, watch in the movies, and now on DVDs and the like. Turning the pumpkin into a carriage from the tale Cinderella has always been a marvelous thing to me.
- 1 kilo squash; cut into cubes (1″x1″)
- 1/4 kilo shrimp; shelled and deveined
- 2 onions; chopped
- 1 head garlic; minced
- 2 tablespoons of ginger root; crushed and minced
- 4 tablespoons of cooking or olive oil
- 2 pieces long chili peppers
- 2 tablespoons of shrimp paste (bagoong)
- 2 cups coconut milk
- 1 cups coconut cream (katang gata)
- 2 tablespoons of fish sauce (patis)
- 1 teaspoon maggi magic sarap & a pinch of salt; optional
- 2 stalks of spring onion leaves; chopped
- On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
- Add the squash, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
- Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes. Season with salt & maggi magic sarap if needed.
- Garnish with spring onion leaves and serve hot with plain rice.
Note: This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.