5.0 from 3 votes
Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk)
Ginataang Kalabasa at Sitaw is a Filipino vegetable dish that combines tender cubes of butternut squash and crisp string beans simmered in coconut milk. Enhanced with crispy pork belly and aromatic ginger, garlic, and onions, this homestyle dish perfectly balances sweet, savory, and creamy flavors. A staple of Filipino home cooking, particularly beloved in the coconut-rich Bicol region, it transforms humble ingredients into a comforting meal that's traditionally served with steaming white rice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 512 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
For the Base:
- 1½ lbs kalabasa butternut squash/pumpkin - cubed
- 18 pieces Sitaw string beans - cut into 2-inch lengths
- 1 piece Knorr Pork Cube pampalasa/seasoning
- 3 ounces pork belly liempo - sliced
- 4 cups gata coconut milk
For the Aromatics:
- 1 piece sibuyas onion - chopped
- 2 thumbs luya ginger - cut into strips
- 5 cloves bawang garlic - crushed
- ¼ teaspoon ground black pepper paminta
- 1 tablespoon cooking oil
- patis fish sauce to taste
Instructions
- Start by heating oil in a large deep pan or kawali over medium heat (180°C/350°F). Add sliced pork belly (liempo) and cook until golden brown and crispy (malutong), about 8-10 minutes. This process renders the fat which will add flavor to the dish.
- Using the same pan with rendered pork fat, sauté crushed garlic (bawang), chopped onion (sibuyas), and ginger strips (luya) until the onions become translucent (malinaw) and aromatic, about 3-4 minutes.
- Pour in coconut milk (gata) and bring to a gentle boil. Reduce heat to medium (160°C/320°F) and simmer for 5 minutes. Be careful not to let it boil too hard (huwag pakuluan masyado) to prevent the coconut milk from curdling.
- Add the pork cube (pampalasa) and cubed squash (kalabasa). Cook for 5 minutes or until the squash begins to soften. Add the cut string beans (sitaw) and continue cooking for 5-8 minutes until the beans are tender-crisp (malutong-lutong).
- Season with ground black pepper (paminta) and fish sauce (patis) to taste. Simmer for an additional 2-3 minutes to allow the flavors to meld together. For reheating, warm gently over medium-low heat to prevent the coconut milk from separating.
Cup of Yum
Notes
- "Huwag pakuluan masyado ang gata" - Don't let coconut milk boil too hard to prevent curdling
- Use fresh squash that feels heavy for its size
- Cut vegetables in similar sizes for even cooking
- Add chili if you want Bicolano-style heat
- For best results, use fresh, second-press coconut milk for cooking and first-press for finishing
Nutrition Information
Calories
512kcal
(26%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
38g
(58%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
10mg
(3%)
Sodium
5mg
(0%)
Potassium
35mg
(1%)
Fiber
11g
(44%)
Vitamin A
14126IU
(283%)
Vitamin C
64mg
(71%)
Calcium
3mg
(0%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 38g | 58% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 5mg | 0% |
| Potassium | 35mg | 1% |
| Fiber | 11g | 44% |
| Vitamin A | 14126IU | 283% |
| Vitamin C | 64mg | 71% |
| Calcium | 3mg | 0% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.