Ginataang Hipon, Sitaw, at Kalabasa is a delicious shrimp and vegetable dish that you should try. As the name connotes, ginataan refers to any dish cooked in coconut milk or coconut cream. This dish makes use of shrimps with shells and head on, string beans, squash, and malunggay leaves (moringa).
Coconut milk is used in many Filipino recipes because it makes the dish richer and creamier. It also emphasizes the taste of the ingredients that you are using. Here are some similar dishes that make use of coconut cream or milk: ginataang hipon and ginataang sitaw at kalabasa with crab
Aside from the flavor of the main ingredients, i am also using other ingredients that can help improve the overall flavor of the dish, as far as ginataan dishes are concerned. I am using shrimp paste or bagoong alamang for this recipe. Sometimes, I use fish sauce (patis) or bagoong isda. This depends on the primary ingredients that I am using.
Ginataan is best enjoyed with the staple food of the Philippines — rice. Steamed white rice is my preference.
Try this Ginataang Hipon, Sitaw, at Kalabasa Recipe. Let me know what you think.
Ginataang Hipon, Sitaw, at Kalabasa
Ingredients
- 1 lb shrimp cleaned
- 10 strings beans sitaw, cut into 2 1/2 inch length
- 2 cups kalabasa squash, cubed
- 2 cups coconut milk
- 1 medium yellow onion sliced
- 2 tablespoons bagoong alamang shrimp paste
- 1 cup malunggay leaves
- 3 cloves garlic crushed
- Salt and pepper to taste
- 3 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat oil in a cooking pot.
- Saute the garlic and onion until the onion becomes soft.
- Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
- Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
- Add the kalabasa. Cook for 8 to 12 minutes or until tender.
- Put the shrimp back in the pot. Stir and cook for a minute.
- Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
- Add salt and pepper to taste.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Ayit says
February 9, 2014 at 5:52 pmthank you so much ………..ALAS! my very first time i see your handsome face finally Mr Merano…FYI….I am one of your most avid fan … more power to you and again thank you so very much for this show 🙂
jhantery says
February 19, 2014 at 4:51 amyep ,,if always yan ang gulay d aq magsaswang kumain
james says
February 23, 2014 at 3:26 amGud taste of different kinds of menus I love it.
Mimie says
March 16, 2014 at 12:37 amJust made the ginataang sitaw and kalabasa with shrimp and it was absolutely amazing!!! Thank u very much for all your recipes! I usually go to panlasang pinoy if i need any new recipes. I don’t search anywhere else because i know your recipes are good. Hope you continue for a looong time. Thanks again!
Janice Intal says
May 20, 2014 at 8:13 amLove this dish I tried it it so good thanks kuya keep it up
potch sioson says
June 10, 2014 at 7:28 pmThank you so much for this simple yet so healthy food. I cooked this last night and my husband really like it. I cooked it lightly dry and he told me to cook this again later.
Thank you for sharing.. gob bless.
Vera says
July 11, 2014 at 11:55 amI’ve lived abroad for several years now and will once in a while have a craving for Filipino foods. I saw this recipe and followed everything. For someone who seldom cooks, your recipe was quite easy to follow. Instead of sitar I used haricot vert. You’re right about which to sauté first , garlic or onions. To solve that I placed them both in the pan at the same time. I couldn’t find alamang around here, so I used patis. The shrimp s were really seasoned following your step on coking it a bit with the spices. Great idea! All in all it was a great dish. I loved it! Thanks for making your recipes simple yet delicious!
Vanjo Merano says
July 11, 2014 at 1:34 pmHi Vera. Thanks for your feedback. Glad that everything worked out fine.
Anna says
August 15, 2014 at 3:59 pmMedium to low heat cooking lang po ba ito the whole entire time? Sorry po, newbie cook here…
Vanjo Merano says
August 15, 2014 at 9:31 pmHi Anna, no worries; it’s good to clarify. You will need to use high heat when you saute the onion and garlic and until the shrimp are cooked. Turn the heat to medium when adding the bagoong and coconut milk. Once the coconut milk starts to boil, put the heat to low-medium all throughout.
Vanjo Merano says
August 20, 2014 at 10:43 amThanks for taking time to comment. Your opinion is greatly appreciated. However, I suggest that you give this recipe a try and then please get back to me and provide your feedback — Who knows,maybe you will be judging this recipe differently.
Rod says
August 23, 2014 at 3:44 amAs an OFW husband alone, thanks for posting so easy to prepare pinoy delicacies like this w/c my wife alys cook der n the Phils…
reycatalunia says
August 25, 2014 at 9:05 pmContinue what your doing Mr. Chef, I think you are doing an excellent job allowing to visit your site and showing the “how to” especially when it comes to our native dishes…
aj says
August 26, 2014 at 1:33 ami will try this later but i will be using pork belly instead of shrimp. thanks vanjo!
Michelle says
August 26, 2014 at 10:09 pmThank you for sharing your recipe! Although I love this dish, the coconut milk is very rich. Do you have any suggestions for an alternative liquid base? Thanks.
Rommel says
August 30, 2014 at 10:19 pmMy wife is cooking this now following your recipe. We can’t wait to taste it. Thanks!
Bryan Veloso says
September 14, 2014 at 6:52 pmSo yummy! My ate cooked this for me. Thanks for sharing. 🙂
amy says
December 27, 2014 at 10:54 pmCooking this right now, following your recipe but i do not have coconut milk. It was cream so sad. Well give it a try also i just add bit water, hopefully it will work.
lhet says
January 12, 2015 at 2:20 pmim having vacation here in slo(part of europe)…wanna cook ginattaang hipon at klabasa but i cant find shrimp paste and sitaw here..what can i use as a subtitute for that..pls help:)
and one more thing,,i cant find also fish sauce here,,do you think thin sauce is similar to fish sauce..pls pls help
thank u
Rita says
March 21, 2015 at 1:08 amMs Lhet,please try to find Filifino Supermarket there and you will find all filipino items you need.Good luck!
Erika says
July 15, 2015 at 7:18 amI make it with oyster sauce, it’s also really nice 🙂
Maui Boy says
February 10, 2015 at 1:38 pmGo to for all my pinoy recipes like how you set up your site along with the walkthrough on youtube. Question where are you living just wondering.
anndobo baslee says
February 18, 2015 at 11:04 pmIts nice to see your face.I love your website!
Vanjo Merano says
February 20, 2015 at 10:35 amThanks!
DENNYBIE says
March 25, 2015 at 5:15 ami try this at home, perfect, and my aunt she love it, since then, i am her chef heeheh, without her knowing i am taking the recipes from your site, thank you so much, you make me feel i am a little chef in this way, i feel awesome, i love cooking now..
JayBeethoven says
July 10, 2015 at 7:31 amThanks for the recipe. A newbie like me needs this.
My partner asked for more cubes of squash so I added more. But it didn’t affect the taste.
I added one tablespoon of bagoong as well cause I want it a little more salty.
My partner loved it. Thanks again.
I become an instant chef. Lol
Jay from Illinois.
Francis gilbuena says
July 10, 2015 at 10:18 pmIam a single parent and i check out your recipes everyday for ideas on what to cook for my two college boys and their coisins. You have been a great help with your delicious recipes. More power to you!!!
Richelle says
September 20, 2015 at 1:12 amCan we freeze the dish and serve later?
Margie says
October 2, 2015 at 9:34 amthanks!!!!!!
Carissa says
October 4, 2015 at 3:32 amThanks to you, I learned how to cook here in Singapore. My husband loves home cooked Filipino dishes. Salamat po! 🙂
Will any leafy vegetable be okay to substitute the malunggay leaves?
Vanjo Merano says
October 4, 2015 at 12:20 pmHi Clarisa, I use spinach as a substitute.
R.T. says
April 7, 2016 at 2:23 pmThank you for this recipe! I tried this tonight and my husband loved it.
Vanjo Merano says
April 7, 2016 at 2:49 pmyou are welcome,R.T. Thanks for the feedback 🙂
Cece says
July 14, 2016 at 10:59 pmOMG!!!! It’s the best meal i ever had for a long time. It’s very tasty and my husband complemented me for it… I followed the recipe it to the tee! Thank you.
Vanjo Merano says
July 21, 2016 at 10:02 pmYou are welcome
niz says
July 19, 2016 at 3:52 pmang gwapo pala nitong nagtuturo hahahaha
Alfred says
July 24, 2016 at 10:40 pmIs this dish/ menu complete with the basic food groups( go, grow, glow) please state further so I can use this as a winning recipe in cookfest.
Jarilyn says
July 25, 2016 at 5:24 pmWhen I cooked this dish, I have no malunggay so I used spinach. I also added eggplant. It’s yummy. I also sprinkled it with fish sauce. Thank you for sharing this recipe. My house smells yummy and my husband loves it.
Vanjo Merano says
July 26, 2016 at 2:59 pmYou are welcome. I am happy to know that you liked it.
Lavern Yuri says
December 3, 2016 at 12:05 amThank you so much! Dami kong natutunan. Grabe !! Tumataba na mga kasama ko sa bahay dahil sa kanila ko pinapakain haha sarap na sarap sila and that’s because of you!! Dahil sa mga recipe at procedures. More power!!!
Vanjo Merano says
December 3, 2016 at 9:55 amThanks for the feedback! Cheers!
Kat says
November 12, 2018 at 9:54 pmGreat recipie! An ex boyfriend was a great cook and filipino and i miss his cooking! This recipe is easy to follow and turns out great.