Ginataang kalabasa
Squash and long beans simmered in coconut milk with garlic, ginger and chilli, an everyday Filipino stew served over rice.
Photo: stu_spivack · CC BY-SA 2.0
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Heat 3 tbsp of the thick coconut cream in a pan until it splits and releases its oil.
- Fry the garlic, onion and ginger in that oil for 3 minutes without letting them brown.
- Add the squash and turn it through the fragrant mixture for 2 minutes.
- Pour in the rest of the coconut milk and the water. Bring to a bare simmer and never let it boil.
- Simmer uncovered for 12 minutes, until the squash yields to a fork while holding its shape.
- Add the long beans and chillies, then cook for another 6 minutes.
- Season with the soy sauce and salt. Serve with white rice.
Ginataan names any dish cooked in gata, coconut milk. Heating the thick cream first to render out its oil builds a rich base for the stew. A lazy simmer keeps the milk from curdling into grains, which is what a hard boil does within a minute or two.
