Ginataang Sitaw at Kalabasa (Squash and String Beans in Coconut Cream Sauce)
A quick and easy Filipino recipe which is really good and tasty! I don’t know where it originated but most probably in the Bicol region in the Philippines (that’s in the Southern part of the Luzon Island) due to the fact that I always had this dish when I was a child and most of my relatives came from the said region, another fact is that most of the Bicol dishes uses coconut milk and chillies as that’s their primary produce in the said province.
It’s so simple to prepare, there are only 4 main ingredients in this dish which are pork, buttercup (you can also use butternut or squash, I like buttercup as it’s a bit on the sweet side), string beans and coconut milk. It is then flavoured with fish bagoong (A fermented salted fish sauce). It is also best taken with newly cooked steamed jasmine rice.
- 400g Pork belly, sliced into small cubes
- ½ medium sized butternut, cubed
- 1 bunch string beans, sliced into 2 inch pcs
- 2 cups coconut milk
- 3 tbsp bagoong monamon
- 5 cloves garlic, minced
- 1 small red onion, chopped
- 3 pcs finger chillies, chopped
- In a wok, heat up oil and brown pork pieces.
- Now add garlic, onion and chillies then sauté for a minute.
- Add butternut and string beans and stir fry until there’s a little bit of browning on the butternut.
- Add coconut milk, bring to a boil and simmer for 10 minutes.
- Add bagoong monamon and simmer for additional 2 minutes.
- Season with freshly ground black pepper.
You can buy Bagoong Monamon in Amazon
- Salted Thick Fish (Bagoong Monamon) By Tropics Pack of Three 12 Oz Per Pack
- Tropics Round Cad Fish Sauce (Bagoong) Pack of Three 12 Oz Per Bottle