Why You’ll Love This Recipe
Ginataang Kalabasa is the kind of dish that feels both simple and special. The coconut milk creates a silky, flavorful sauce that pairs beautifully with the natural sweetness of the squash. The beef adds a rich, savory depth, while string beans bring freshness and texture.
You will also love how filling and balanced this recipe is. It has protein, vegetables, and a luscious sauce that is especially good with steamed rice. Even better, it uses familiar ingredients and straightforward cooking steps, making it a dependable choice for both everyday meals and weekend cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 lbs. kalabasa, cubed
- 18 pieces string beans, cut into 2-inch pieces
- 1 ½ lbs. beef, diced
- 24 ounces coconut milk
- 2 tablespoons shrimp paste
- 1 onion, chopped
- 3 thumbs ginger, julienned
- 8 cloves garlic
- 8 grams Maggi Magic Sarap
- 1 cup water
Directions
- Heat a wok over medium heat.
- Sear the beef until it begins to brown and release its juices.
- Move the meat to the side of the wok and sauté the garlic, onion, and ginger.
- Cook until the onion softens and becomes fragrant.
- Pour in the coconut milk.
- Cover and simmer for 45 to 55 minutes or until the beef becomes tender.
- Add the shrimp paste and water, then let the mixture boil.
- Add the cubed kalabasa.
- Cover the wok and cook for 8 minutes.
- Add the string beans and stir gently.
- Continue cooking for 5 minutes.
- Season with Maggi Magic Sarap.
- Serve hot and enjoy.
Servings and timing
This recipe makes 6 servings.
The total cooking time is about 1 hour and 5 minutes. Most of the time allows the beef to become tender and absorb the rich coconut flavors.
Variations
You can customize this dish depending on your preference. Try using chicken for a lighter option, or seafood like shrimp for a coastal twist.
For extra heat, add sliced chili peppers during cooking. You can also include additional vegetables such as eggplant, spinach, or malunggay leaves to enhance both flavor and nutrition.
Storage/Reheating
Store leftover Ginataang Kalabasa in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a pan over low to medium heat, stirring occasionally. Add a bit of water or coconut milk if the sauce thickens too much. You can also use a microwave, reheating in short intervals and stirring in between.
FAQs
Can I use other cuts of beef?
Yes, cuts like beef chuck or stew meat work well because they become tender when simmered.
What is Ginataang Kalabasa?
It is a Filipino dish made with squash cooked in coconut milk along with meat and vegetables.
Can I make this recipe vegetarian?
Yes, simply replace the meat with tofu or more vegetables and omit the shrimp paste or use a plant-based alternative.
What can I use instead of shrimp paste?
Fish sauce can be used as a substitute, though the flavor will be slightly different.
How do I keep the squash from getting mushy?
Add it later in the cooking process and avoid overcooking. Stir gently to keep the pieces intact.
Can I use canned coconut milk?
Yes, canned coconut milk works perfectly and provides a rich, creamy texture.
What should I serve with this dish?
It pairs best with steamed rice, which balances the creamy sauce.
Can I freeze leftovers?
You can freeze it, but the squash may become softer after thawing.
Is this dish spicy?
No, but you can add chili peppers if you prefer some heat.
Can I add more vegetables?
Absolutely, vegetables like eggplant, leafy greens, or even bell peppers work well.
Conclusion
Ginataang Kalabasa remains a comforting and flavorful dish with this beef variation. The combination of tender meat, sweet squash, crisp vegetables, and creamy coconut sauce makes it a satisfying meal for any occasion. It is easy to prepare, adaptable, and always a crowd-pleaser.
