This ginataang sitaw at kalabasa in coconut milk is a classic Filipino vegetable dish made with tender long beans, sweet kabocha squash, and a rich, creamy coconut sauce. Simple ingredients, one pot, and big comfort, it works as a cozy side or an easy main with rice.
If you want something a little different, the curry version is worth a try.
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This dish is proof that even veggie-averse families can fall in love with the right recipe. The trick? Overcook it just enough to make it creamy and irresistible!
Whether you like your veggies crunchy or on the mushy side, Ginataang Sitaw at Kalabasa is a winner. It’s part of the same comforting family as Laing, Stir-fried Okra, Miswa and Patola Soup and Pinakbet, Filipino vegetable dishes that pack big flavors. Add shrimp, crab, chicken, or pork to level up its flavors. Pair it with rice, and you’ve got a meal that satisfies even the pickiest eaters!
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Why You’ll Love This
- Made with simple pantry ingredients
- Naturally creamy from coconut milk
- Ready in under 30 minutes
- Flexible: vegetarian or add protein
- Kid-friendly, mellow flavors
What is Sitaw?
Sitaw, or long beans, are a staple in Filipino kitchens and known for their crunchy texture and mild flavor. They’re longer than regular green beans, making them fun to chop and cook!
They’re perfect in stir-fries, stews such as Kare-Kare, or recipes like adobobong sitaw or this Ginataang Sitaw at Kalabasa. If cooked just right, they stay crisp and vibrant. Overcook them? They still taste great, just softer!
What is Kalabasa?
Kabocha squash, or kalabasa, is the star of many Filipino dishes thanks to its naturally sweet and nutty flavor. It’s rich in beta-carotene, making it as nutritious as it is delicious!
This squash is versatile, you can roast, steam, or simmer it into soups and stews. Plus, it’s one of those veggies even kids secretly love when cooked in coconut milk!
🥘Ingredients You'll Need
- Garlic: Adds aromatic depth to the dish.
- Onion: Enhances the savory flavors.
- Long Beans (Sitaw): Provides crunch and vibrant green color.
- Kabocha Squash (Kalabasa): Offers natural sweetness and creamy texture.
- Coconut Milk: The base of the rich, flavorful sauce.
- Beef Powder: Adds a savory umami kick.
- Salt and Pepper: Essential for seasoning to taste
Substitution and Addition
- Protein Options: Add shrimp, chicken, pork, crabs or even tofu for more protein.
- Alternative Veggies: Swap long beans with green beans or asparagus.
- Coconut Cream: Use for an extra rich sauce.
- Spices: Add red chili for heat or curry powder for a twist.
- Stock Cubes: Use vegetable stock instead of beef powder for a vegetarian version.
How to Make Ginataang Sitaw at Kalabasa
- In a pan over medium heat, sauté the crushed garlic and chopped onion until fragrant and golden brown.
- Add the long beans and kabocha squash to the pan. Stir and cook for about 3-5 minutes until the vegetables are slightly tender.
- Pour in the coconut milk, and season with beef powder, salt, and pepper. Stir well to combine.
- Cover the pan and let the mixture simmer on low heat for approximately 10-15 minutes, or until the kabocha squash is fork-tender.
- Taste and adjust the seasoning if needed. If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
- Once everything is cooked through and the flavors have melded together, remove from heat.
- Serve your delicious Garlic Long Beans and Kabocha Squash over steamed rice.
Variations To Try
- Spicy Ginataan: Incorporate red chili peppers for a kick of heat.
- Vegetarian Ginataan: Use tofu and mushrooms for a plant-based alternative.
- Curry Ginataan: Add curry powder for an Indian-inspired variation.
- Ginataang Gulay with Tinapa: Flake in smoked fish for a smoky, savory flavor.
What to Serve with This
- Steamed Rice: Perfect for soaking up the creamy coconut sauce.
- Garlic Fried Rice: Adds an aromatic, garlicky touch.
- Grilled Tilapia: A simple fish dish that complements the rich flavors.
- Crispy Pork Belly: Adds a crunchy contrast to the creamy texture.
- Tortang Talong: A smoky eggplant omelet that pairs beautifully.
- Lumpiang Shanghai: Crispy spring rolls for added crunch.
- Fried Bangus: A crispy fried milkfish for a traditional pairing.
- Grilled Chicken Inasal: Adds smoky, savory notes.
- Garlic Shrimp: Matches the coconut flavors seamlessly.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.
Ginataang Sitaw at Kalabasa
Equipment
- 1 medium pot or wok
Ingredients
- 2 tablespoon olive oil or cooking oil
- 1 tablespoon crushed Garlic
- ½ cup onion chopped
- 12 pods strings of Long Beans cut to about 2 inch
- 2 cups Kabocha Squash peeled and cut into bite size pieces
- 14 oz Coconut Milk
- 1 teaspoon beef powder
- salt and pepper
Instructions
- In a pan over medium heat, sauté the crushed garlic and chopped onion until fragrant and golden brown.2 tablespoon olive oil or cooking oil, 1 tablespoon crushed Garlic, ½ cup onion
- Add the long beans and kabocha squash to the pan. Stir and cook for about 3-5 minutes until the vegetables are slightly tender.12 pods strings of Long Beans, 2 cups Kabocha Squash
- Pour in the coconut milk, and season with beef powder, salt, and pepper. Stir well to combine.14 oz Coconut Milk, 1 teaspoon beef powder, salt and pepper
- Cover the pan and let the mixture simmer on low heat for approximately 10-15 minutes, or until the kabocha squash is fork-tender.
- Taste and adjust the seasoning if needed. If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
- Once everything is cooked through and the flavors have melded together, remove from heat.
- Serve your delicious ginataang sitaw and kalabasa over steamed rice.
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Notes
- If you're craving some extra protein and want to add meat, throw it into the mix right after completing step 1.
- Feel free to give your dish an extra punch by adding 1 teaspoon of curry powder and/or some chilis for that added kick! 🌶️✨
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