Ginataang Kalabasa at Sitaw
Ginataang Kalabasa at Sitaw
Learn ginataang kalabasa at sitaw without meat—creamy gata, squash, sitaw, bagoong, and calamansi. Budget Filipino vegetable ulam.
Serves 4 · 45m total
The Story
This is ginataang gulay stripped to its sweetest pair: kalabasa and sitaw, nothing else fighting for attention. No shrimp, no pork—just aromatics, gata, and vegetables that know their job.
Kalabasa breaks down enough to turn the coconut milk pale orange and thick, while sitaw stays long and green on top. That contrast—creamy squash and crisp beans—is what the photo captures.
Filipino gata dishes almost always meet bagoong and calamansi at the table. The stew stays mild and coconut-rich; you add salty funk and citrus yourself, bite by bite.
Best paired with
Steamed white rice, bagoong alamang (shrimp paste), calamansi halves, and optional siling labuyo
Use it in these KusinaPH recipes
Lola's Tips
- ✦No shrimp, no pork—this version is intentionally vegetable-only, like the photo.
- ✦Large kalabasa chunks hold shape and release starch that thickens the gata naturally.
- ✦Cut sitaw long (about 3 inches) so they look elegant in the bowl and stay green.
- ✦Gentle simmer only—hard boiling splits coconut milk into oil and water.
- ✦Use the thickest part of canned gata for the finish; shake the can and spoon off the cream on top.
- ✦If the sauce is thin, simmer uncovered 2 extra minutes; if too thick, splash in 2 tbsp water.
- ✦A pinch of bagoong in the pot is enough—serve more on the side for people who like it stronger.
Substitutions
- fresh gata → 1 can (400 ml) coconut milk—use liquid first, thick cream last
- sitaw → Baguio beans or green beans
- bagoong alamang → patis and extra calamansi at the table
- vegetable-only → add 150 g small shrimp or pork belly strips when sautéing aromatics
Ingredients
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Instructions
- 1
Heat oil in a wide pot over medium heat. Sauté garlic, onion, and ginger until soft and fragrant—do not brown the garlic.
- 2
Add kalabasa chunks in a single layer if possible. Pour in thin coconut milk (first extraction). Bring to a gentle simmer, not a rolling boil.
- 3
Partially cover and cook 12–15 minutes, stirring once or twice, until squash is fork-tender and the gata turns pale orange and slightly thick.
- 4
Add sitaw. Stir, then pour in coconut cream (kakang gata). Simmer uncovered 5–6 minutes until beans are tender-crisp and the sauce coats the vegetables like the photo—thick and creamy, not soupy.
- 5
Season with 1 tsp bagoong, patis, and a crumbled Knorr vegetable cube if using. Taste: it should be mild and coconut-sweet in the pot; you will adjust salt at the table with more bagoong.
- 6
Serve in a shallow bowl with rice on the side. Pass extra bagoong and calamansi halves so each person can mix salty and sour into their spoonful.
Kitchen Timer · 15 min prep first
30:00
