Ginataang Hipon with Kalabasa and Sitaw Recipe

Ginataang Hipon with Kalabasa and Sitaw Recipe


  • 2 cups kalabasa kabocha squash, pared, seeded and cut into 2-inch chunks
  • 2 cups sitaw long beans, ends trimmed and cut into 3-inch lengths
  • 1/2 lb large shrimps about 7 to 8 pieces, tendrils trimmed
  • 2 to 3 cloves garlic peeled and minced
  • 1 small onion peeled and thinly sliced
  • 2 cups coconut milk
  • 1 banana chili
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • salt to taste


  • In a pot, heat oil over medium heat. Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
  • Pour in coconut milk and add chili. Bring to a gentle boil and continue to cook for about 5 minutes.
  • Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimp and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. Season with salt to taste.


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