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Ginataang Kalabasa
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| Ginataang Kalabasa Recipe (Squash Cooked in Coconut Milk) Estimated cooking & preparation time: 1 hour Ginataang Kalabasa Ingredients: | |
| 1 kilo | squash, cut into cubes (1"x1") |
| 1/4 kilo | shrimp, shelled and deveined |
| 3 pieces | tomatoes, diced |
| 2 | onions, chopped |
| 1 head | garlic, minced |
| 2 tablespoons | ginger root, crushed and minced |
| 4 tablespoons | cooking or olive oil |
| 2 pieces | long chili peppers |
| 2 tablespoons | shrimp paste, (bagoong) |
| 2 cups | coconut milk |
| 1 cups | coconut cream, (katang gata) |
| 2 cups | chicken stock |
| 2 tablespoons | fish sauce, (patis) |
Ginataang Kalabasa Cooking Instructions:
On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
Add the tomatoes, squash, chicken stock, 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.
Serve hot with plain rice.
Ginataang Kalabasa Cooking Tip:
This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.
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