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Ginataang Hipon, Sitaw, at Kalabasa

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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.

ginataang hipon, sitaw, at kalabasa
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.

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5 from 2 votes

Ginataang Hipon, Sitaw, at Kalabasa

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Vanjo Merano

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!

Nutrition

Serving: 4g

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Comments

  1. thank 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 🙂

    Reply

  4. Just 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!

    Reply

  6. Thank 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.

    Reply

  7. I’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!

    Reply

    • Hi 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.

      Reply

  9. Thanks 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.

    Reply

  10. As 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…

    Reply

    • Continue 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…

      Reply

  12. Thank 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.

    Reply

  15. Cooking 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.

    Reply

  16. im 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

    Reply

  17. Go 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.

    Reply

  19. i 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..

    Reply

  20. Thanks 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.

    Reply

  21. Iam 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!!!

    Reply

  24. Thanks 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?

    Reply

  26. OMG!!!! 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.

    Reply


  28. Is 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.

    Reply

  29. When 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.

    Reply

  30. Thank 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!!!

    Reply

  31. Great 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.

    Reply

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