I love coconut milk it is one of the best culinary ingredients Coconut milk is widely used in Asian countries and on a variety of dishes. It adds this richness to the flavor of any dish whether it’s savory or sweet.
Ginataang Kalabasa at Sitaw (Squash & Long Beans in Coconut Milk) is a rich, thick vegetable/vegetarian dish of squash and string beans, made creamy by coconut milk. Some people prefer the dish without the string beans, though the beans gives it a contrasting texture from the soft squash.
Also, the meat ingredient depends on the cook’s preference. The popular choice is seafood such as shrimp or crabs, but pork and beef may also be used. The fact that I am going meatless once a week I omitted the pork which a bit difficult for me, and it is also a part of Ceskitchen series every Monday. In addition to the environmental benefits, research shows cutting back on meat may have a host of health benefits. So, I would like to share with you an easy recipe that you can make at home not only on Mondays but any day of the week.
Ginataang Kalabasa at Sitaw (Squash & Long Beans in Coconut Milk)Print Recipe
- 2 Tbsp Cooking Oil
- 3 cloves Garlic, minced
- 1 medium Red Onion, chopped
- 2 Tbsp Ginger, grated
- 3 cups Squash (Kalabasa), cut into chunks
- 2 bundles String Beans, cut into 2 inches length
- 1½ cup Coconut Cream
- ½ cup Water
- 2-3 pieces Green Chilies
- 3 tbsp Fish Sauce
- To Taste Salt and Pepper
Heat up your oil in a deep sauté pan and add your garlic, onions and grated ginger. Once the onion is translucent and the ginger is fragrant, add in the squash.
Add in the coconut cream and water and let it simmer until the squash is cooked.
Add in the string beans
Season with fish sauce, salt and pepper.
Add the green chilies and simmer for 2 minutes more.
Serve over steaming rice.