Ginataang Hipon at Kalabasa

I guess you have seen variations of these in my site as this Squash and String beans in Coconut Cream sauce is a popular base for different types of meat in the Philippines specially seafood such as Shrimps and Crabs.  Also if you have noticed most of the Philippine dishes originated on different bases like Sinigang, Adobo and Afritada to name some, and from these base different meats is used to create a different dish.  This now shows how Filipino dishes are flexible in terms of ingredients used as we can swap different meats as well as the vegetables from the base dish; I guess it’s made that way because of how seasonal the vegetables can be.  Making it in that way you can still enjoy the same meal even you don’t have the original ingredients.

So for this dish we will be using the Squash and String Beans in Coconut Cream Sauce base and use shrimps instead, on my past posts we used the same base but used crabs and pork instead.  If you like creamy dishes and you love seafood then this should be a must try.  And don’t forget you need to use your hands when you eat this dish, thats why the shrimps shell is still in tact, and if you dont know how to use then here is a good guide to let you know.

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Ginataang Hipon at Kalabasa 2

Ginataang Hipon at Kalabasa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Filipino


  • 400g Shrimps
  • 1/2 medium sized butternut, cubed
  • 1 bunch string beans, sliced into 2 inch pcs
  • 2 cups coconut milk
  • 5 cloves garlic, minced
  • 1 small red onion, chopped
  • 3 pcs finger chillies, chopped
  • fish sauce
  • pepper
  • oil


  1. In a wok, heat up oil and sauté garlic, onion and chillies.
  2. Add butternut and string beans and stir fry until there is a little bit of browning on the butternut.
  3. Add coconut milk, bring to a boil and simmer for 5 minutes.
  4. Add shrimps and flavour with fish sauce. Simmer for additional 2 minutes.
  5. Season with freshly ground black pepper.



16 Responses

  1. This sounds like a must make dish – I have never thought of pudding butternut with shrimps before. I am looking forward to making this soon.
    When you mention the cream, is this coconut cream?
    🙂 Mandy

  2. For us, we call it more of pumpkin then butternut.

  3. What a delicious looking dish and colors are so vibrant. Nice photo. I just had dim sum this weekend in China Town in L.A. and when the prawns came with faces, my daughter and I ‘s eyes grew wide. We are such whimps! I see yours has faces as well. Maybe we need to toughen up a bit. 😉

  4. I hope you are not based in Christchurch, terrible disaster.

  5. Christin@purplebirdblog says:

    I think this is my favorite dish of yours of all time… butternut, shrimp, coconut cream, and green beans are all some of my favorites!

  6. Babygirl says:

    You, my friend, come up with the most inventive, satisfying meals on your blog. I simply love it! Love this blog. So you know I am going to be trying this recipe out right? lol.

  7. Yin says:

    Well, this dish definitely ang sarap as your blog name. Just drooling by looking at those prawns! Yummy! 🙂

  8. Looks yummy!

    I love your blog! Everything look delicious but easy to do! I`ll try them soon!

  9. marica says:

    Mmmm, this looks AMAZING!!! I love mushroom risotto : )

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