Growing up as a kid, I loved eating squash or kalabasa. The Filipino cuisine is so diverse that it can use a vegetable on a savoury dish or a dessert. Ginataang Kalabasa at Sitaw would be one of my favourite Filipino vegetable dishes.
This recipe has a Kapampangan influence and it sure won’t disappoint. I hope you’ll like this recipe.
- In a bowl, season shrimp with salt and ground black pepper. Mix until shrimp is seasoned well.
- In a large pan, sear both sides of the shrimps for about 30 seconds. Set aside when done.
- In the same pan, add add about 3 tbsp cooking.
- When it's hot, add onion and saute until it becomes translucent.
- Add garlic and ginger and saute until the aroma comes out.
- Add squash into the pan and saute for a minute.
- Add coconut cream into the pan. Use the coconut cream can to add 1/2 can of water. Give it a quick mix and then cover. Cook for about 5 minutes.
- Give it a quick mix and then add the shrimp paste. Mix it to incorporate the shrimp paste into the sauce.
- Add eggplant into the pan. Cover and then cook for 3-5 minutes.
- Add string beans and the seared shrimp into the pan. Give it a quick mix. Cover and cook for a couple of minutes or until the string beans are cooked.
- And then finally, add the fish sauce. Adjust to taste. Give it a good mix and it should be ready.
- Serve with steamed rice on the side. Enjoy!