How to Cook Ginataang Kalabasa (Squash with Coconut Milk)
Ginataang kalabasa or squash with coconut milk is one of the simplest Filipino vegetable recipes.
Servings: 4 servings
Calories: 225kcal
Ingredients
- 1/2 kilo squash
- 1/4 kilo pork belly liempo, slice into cubes
- 2 cups coconut milk
- 1 Tbsp. shrimp paste bagoong alamang
- 2 Tbsp. cooking oil
- 2 cloves garlic minced
- 1 medium size red onion chopped
- 1 medium sized tomato chopped
- 1 tsp. Magic Sarap or any granulated seasoning
Instructions
How to Cook Ginataang Kalabasa
- Wash, peel and remove the seeds of the squash. Slice into 1 inch size then set aside.
- In an empty wok, heat oil and saute garlic, onion and tomato.
- When the onion and tomato is already cooked, add the pork belly and stir fry for a few minutes until the pork is light brown.
- Then add the shrimp paste and stir fry for a few minutes then add the squash.
- Stir fry again until the squash turns to bright yellow or orange depending on the kind of squash you bought.
- Then pour the coconut milk, add magic sarap seasoning and simmer until the squash is cooked.
Video
Notes
Cooking Tips of Ginataang Kalabasa Recipe:
- The Power of Pork Fat: When sautéing the pork belly for your ginataang kalabasa, render out some of the fat first. This step not only adds a depth of flavor to your dish but also helps to ensure that the pork cooks evenly and becomes tender.
- Layered Flavors with Shrimp Paste: Instead of adding the shrimp paste directly to the pot, try sautéing it separately until it becomes fragrant. Then, mix it into the dish towards the end of cooking. This technique allows the shrimp paste to impart a rich umami flavor without overpowering the other ingredients.
- Coconut Milk Magic: To enhance the coconut flavor of your ginataang kalabasa, try toasting the grated coconut in a dry pan until it turns golden brown before extracting the milk. This extra step adds a nutty undertone to the dish, elevating its overall taste.