📝 About This Recipe
Transport your kitchen to the tropical shores of the Philippines with this soul-warming Ginataang Kalabasa. This dairy-free masterpiece features tender chunks of golden kabocha squash and crisp yard-long beans simmered in a rich, aromatic coconut reduction seasoned with savory shrimp paste. It is a masterclass in Southeast Asian comfort food, balancing creamy sweetness with deep umami notes for a truly addictive vegetarian-friendly profile.
🥗 Ingredients
Aromatics and Base
- 2 tablespoons Coconut Oil (or any neutral vegetable oil)
- 5 cloves Garlic (peeled and finely minced)
- 1 medium Red Onion (thinly sliced)
- 1 inch knob Fresh Ginger (peeled and julienned into matchsticks)
- 1.5 tablespoons Bagoong Alamang (Shrimp Paste) (use vegan mushroom bagoong for a plant-based version)
Vegetables
- 1 lb Kabocha Squash (Kalabasa) (peeled and cut into 1.5-inch cubes)
- 1 bunch Yard-long Beans (Sitaw) (trimmed and cut into 3-inch lengths)
- 2-3 pieces Thai Bird's Eye Chilies (slit lengthwise for medium heat)
Liquid Gold
- 1 can (13.5 oz) Coconut Milk (full fat for best results)
- 1/2 cup Coconut Cream (Kakang Gata) (reserved for the final thickening)
- 1/2 cup Vegetable Broth or Water (to help soften the squash)
- 1 teaspoon Fish Sauce (Patis) (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or wok over medium heat and add the coconut oil.
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2
Sauté the ginger matchsticks for 1 minute until fragrant and slightly golden around the edges.
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3
Add the sliced onions and cook for 2-3 minutes until translucent and soft.
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4
Stir in the minced garlic and cook for 30 seconds, taking care not to burn the garlic.
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5
Add the shrimp paste (bagoong) to the center of the pot. Mash it into the oil and aromatics, frying it for 1-2 minutes to release its deep umami aroma.
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6
Toss in the cubed squash and stir well to ensure every piece is coated in the aromatic oil and shrimp paste mixture.
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7
Pour in the coconut milk and the vegetable broth. Bring the mixture to a gentle simmer, not a rolling boil.
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8
Lower the heat, cover the pot, and let it simmer for 8-10 minutes. The squash should be tender but not falling apart yet.
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9
Add the yard-long beans and the bird's eye chilies. Stir gently to submerge the beans in the liquid.
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10
Simmer uncovered for another 5 minutes. This allows the sauce to reduce slightly while the beans cook to a tender-crisp texture.
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11
Pour in the thick coconut cream (kakang gata). This adds a luxurious, velvety finish to the sauce.
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12
Cook for a final 2-3 minutes. Use your spoon to slightly mash a few cubes of squash into the sauce; this naturally thickens the gravy and turns it a beautiful orange hue.
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13
Season with fish sauce and black pepper. Taste and adjust—add more fish sauce for saltiness or another chili for more heat.
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14
Remove from heat once the sauce has reached your desired consistency and the squash is 'fork-tender'.
💡 Chef's Tips
Choose Kabocha squash over Butternut if possible; its starchy texture holds up better and creates a creamier sauce. Avoid boiling the coconut milk vigorously, as this can cause the oil to separate and the sauce to curdle. If you prefer a non-vegetarian version, you can add pork belly strips or small shrimp at the beginning of the cooking process. Don't overcook the long beans; they should retain a vibrant green color and a slight snap to provide texture contrast. If the sauce gets too thick, simply splash in a little more broth or water to loosen it up before serving.
🍽️ Serving Suggestions
Serve steaming hot over a generous bed of fluffy jasmine rice to soak up the creamy sauce. Pair with 'Fried Tilapia' or 'Lechon Kawali' for a traditional Filipino feast. Add a side of 'Atchara' (pickled green papaya) to provide a bright, acidic crunch that cuts through the richness. Enjoy with a cold glass of calamansi juice or iced pandan tea to refresh the palate. For a spicy kick, serve with an extra saucer of fish sauce and crushed chilies on the side.