Ginataang Kalabasa At Hipon Recipe


  • 1 tbsp oil
  • 1 medium onion, sliced
  • 3 cloves garlic, finely chopped
  • 1 green chilli, sliced
  • 2 tbsp bagoong alamang
  • 400ml coconut milk
  • 750g kalabasa (squash), diced into 2cm cubes
  • 12 sitaw, sliced
  • 15-20 unpeeled shrimp
  • 1 cup malunggay leaves
  • salt and pepper, to taste
Ginataang Kalabasa At Hipon Recipe


  1. Heat the oil in a large pan. Add the onion and garlic and cook for 3-4 minutes or until softened.
  2. Stir in the chilli and bagoong then cook for 2 minutes until fragrant.
  3. Pour in the coconut milk and bring to a simmer. Cook for about 5 minutes until it has thickened a little.
  4. Add the kalabasa, and cook for 6 minutes, or until it has softened slightly.
  5. Add the sitaw and cook for a further 5 minutes.
  6. Add the shrimp to the pan and mix, then cook for another 5 minutes. By this time the kalabasa should be soft and the shrimp will have changed colour, if not allow to cook for 2 minutes more.
  7. Add the malunggay leaves and season with salt and pepper. Cover the pan and leave for 3 minutes.
  8. Serve hot with rice!

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