Cook Long Beans and Squash in Coconut Milk

Edited by mahalia jovita b. bugasto, Anonymous, Robbi, Lynn and 1 other

2 Parts:
Sitaw.jpg

Ginataang Sitaw and Kalabasa is a favorite dish in the Philippines, which translates to "long beans and squash in coconut milk". This is a Filipino delicacy that has been passed down from generation to generation.

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Filipinos are natural experimentalists, and this concoction has been tested and proven for years. This is a dish that can be seen in millions of households in the Philippines. It can be served for almusal (breakfast), tanghalian (lunch), and hapunan (dinner) partnered with fried fish or smoked fish. Surely your taste buds will explode with its delicious goodness. My mom is a working mom and she is seldom at home, but I make it a point that whenever she is around, I ask her to cook for us this specialty dish. It is always a treat for everyone in the family .That is why I want to share with everyone the recipe for Ginataang sitaw at Kalabasa. Here's how to cook this very scrumptious meal.

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Steps

This meal will serve 3-4 people

Ingredients:

  1. 1
    2 bundles of long beans (sitaw) cut into 3 inches long.
    Sitaw2.jpg
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  2. 2
    1/4 kg of squash (Kalabasa), peeled and cut into squares.
    Kalabasa.jpg
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  3. 3
    1/2 clove of garlic, peeled and minced
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  4. 4
    1 whole medium sized onion, sliced thinly
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  5. 5
    Yellow ginger about 2 inches in length, minced
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  6. 6
    1/4 of a pack of dried fish (anchovies) cut into pieces.
    Dried fish.jpg
    If not available, you can use ¼ kg pork belly, cut into strips
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  7. 7
    1 can instant coconut milk or you can buy raw shredded coconut meat (Niyog)
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  8. 8
    3 pieces siling sigang (the green ones), sliced into three.
    Siling sigang.jpg
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  9. 9
    Salt or fish sauce for flavor
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Method for coconut milk:

  1. 1
    For the Gata or coconut milk – if instant coconut milk is not available
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  2. 2
    Shredded coconut meat (Niyog)
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  3. 3
    2 cups hot water.
    Gata1.jpg
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  4. 4
    A large basin
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  5. 5
    A medium basin for the coconut milk
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  6. 6
    A fine stranded strainer
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  7. 7
    A set of strong hands.
    Gata3.jpg
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Procedure for raw coconut milk:

  1. 1
    In the basin, submerge the coconut meat or Niyog in hot water.
    Let it settle for about 5 minutes.
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  2. 2
    Wash your hands; test the water if it is cool enough for you to hold.
    If not, then wait for at least another 3 minutes. If yes, then scoop the coconut meat from the water and squeeze the milk from the meat into another basin. Do this until you have squeezed all available coconut meat.
    Gata2.jpg
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  3. 3
    Strain the coconut milk for any large pieces, set aside.
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Procedure for cooking the dish:

  1. 1
    In a wok, add about 3 tablespoons full of cooking oil and when the pan is hot, saute the garlic until it is golden brown.
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  2. 2
    Add the onions and saute until onions are translucent.
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  3. 3
    Once the onions have caramelized, add the pork belly and stir for 2 minutes.
    Then add a cup of water, and bring it to a boil for 3 minutes.
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  4. 4
    Add the squash, and after about 2 minutes, add the long beans.
    Bring to a boil again.
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  5. 5
    When the vegetables are tender of half cooked, add the coconut milk.
    Once boiling, add the dried fish as well.
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  6. 6
    Add salt or fish sauce and flavor to taste.
    Boil for about a minute or two.
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  7. 7
    You will know the dish is cooked once the stew is thick.
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  8. 8
    These simple procedures will harness a very flavorful, delicious and scrumptious meal for the whole family to enjoy!
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Article Info

Categories : Cooking | Ethnic Foods

Recent edits by: Lynn, Robbi, Anonymous

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