Giving a zing to that ginataang kalabasa with sitaw
Ginataang kalabasa with sitaw, or squash and pole beans with coconut cream, is hit for our foreigner visitors.
If you think about it, it is easy to like. It’s creamy, healthy, and delicious. If you’re the one cooking, it’s easy and won’t even take you 30 minutes. Of course, it helps that we can now buy fresh coconut cream in wet markets.
It’s just a matter of sauteeing onions, garlic, and ginger and adding in the cut up squash and the pole beans. Season it with salt and let it cook for about five minutes before adding the coconut cream. Once you add the coconut cream, lower the heat and let it simmer for another five to 15 minutes. Then, it’s done and ready to serve.
When you substitute salt for the bagoong, it gets a bigger audience because it becomes vegan.
One of our guests sprinkled her guinataang kalabasa with minced fresh siling labuyo. Visually, it becomes more appetizing because the chilies give a splash of red to the orange creamy dish. The chilies also cuts through the cream and makes you want more.
Next time you make ginataang kalabasa, try it with siling labuyo. We hear chilies help speed up metabolism.