Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)
Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, coconut milk stew squash & beans (ginataang kalabasa at sitaw). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw) is something which I have loved my whole life.

Add squash, coconut milk, and green beans to skillet. This is one of my favorite Filipino dishes called Ginataang Hipon and Kalabaza with is Stewed shrimp and calabaza squash in a coconut milk. You can easily make this a delicious vegan recipe by taking out the shrimp and adding vegetables like eggplant, okra or whatever vegetables you love.

To get started with this recipe, we have to first prepare a few components. You can cook coconut milk stew squash & beans (ginataang kalabasa at sitaw) using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw):
  1. Make ready 100 g Butternut or Kabocha Squash peeled and cubed (about 1 inch)
  2. Prepare 100 g Yard Long Beans cut in 2-inch lengths
  3. Make ready 250 g Pork cubed
  4. Make ready 3 cloves garlic minced
  5. Prepare 1 medium red onion minced
  6. Get 1 can (13.5 oz) Coconut Milk or 1 sachet dissolved in 250ml water
  7. Take 2 tablespoons oil
  8. Make ready Half a cup or at least 3 tbsp of water
  9. Make ready 1 tablespoon fish sauce
  10. Take to taste Salt and pepper
  11. Get 1 eggplant quartered/cut into 1-inch cubes

This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Bring just to a boil and reduce heat to medium-low, and simmer (covered) just until the squash is tender. To test it, simply stab a piece of squash with a fork, if it seems nice and soft, then it's ready, if it's still firm, it needs to cook. Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils.

Steps to make Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw):
  1. Heat oil in pan and cook cubed pork for 15-20 minutes or until golden brown.
  2. Add garlic and onions to the pan and cook until garlic is lightly toasted and onions are translucent. Set aside.
  3. Using the same pan cook squash for about 10 minutes (add about 3 tablespoons of water) or until soft and tender. Add cooked pork, garlic, and onions. Add fish sauce.
  4. Add eggplant and coconunt milk. Simmer for 5-10 minutes or until cooked. On the last 3-5 minutes of cooking time, add long beans. Season with salt and pepper.

Butternut squash: you'll love the tender bites of butternut squash in every bit of this delicious stew. Add a delicious sweetness with a drizzle of coconut milk or a little tang with. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil. Taste and adjust seasonings, adding the remaining tablespoon of curry.

So that’s going to wrap it up with this special food coconut milk stew squash & beans (ginataang kalabasa at sitaw) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!