Ginataang Kalabasa at Hipon is a comfort food for me! I’ve fallen for the sweet taste of the kalabasa together with the salty bagoong alamang. Ginataan refers to food cooked with coconut milk and results in a rich and creamy dish. This recipe is perfectly balanced so no one flavour dominates.
In my opinion, the key to a really tasty Ginataang Kalabasa at Hipon is the freshness of the ingredients; they are the stars of this ulam.
But of course the best part of eating this dish is getting your hands dirty, peeling the shrimps and sucking out all the tasty juice!
- 1 tbsp oil
- 1 medium onion sliced
- 3 cloves garlic finely chopped
- 1 green chilli sliced
- 2 tbsp bagoong alamang
- 400 ml coconut milk
- 750 g kalabasa (squash) diced into 2cm cubes
- 12 sitaw sliced
- 15-20 unpeeled shrimp
- 1 cup malunggay leaves
- salt and pepper to taste
- Heat the oil in a large pan. Add the onion and garlic and cook for 3-4 minutes or until softened.
- Stir in the chilli and bagoong then cook for 2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer. Cook for about 5 minutes until it has thickened a little.
- Add the kalabasa, and cook for 6 minutes, or until it has softened slightly.
- Add the sitaw and cook for a further 5 minutes.
- Add the shrimp to the pan and mix, then cook for another 5 minutes. By this time the kalabasa should be soft and the shrimp will have changed colour, if not allow to cook for 2 minutes more.
- Add the malunggay leaves and season with salt and pepper. Cover the pan and leave for 3 minutes.
- Serve hot with rice!
Need help with the Filipino ingredients? Check out the glossary.