Ginataang Kalabasa Recipe

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  • 1 tablespoon oil
  • 1 small onion, peeled and thinly sliced
  • 2 to 3 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 2 cups coconut milk
  • 4 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
  • ½ lb small shrimps, tendrils trimmed
  • salt to taste


  1. In a pot over medium heat, heat oil. Saute onions and garlic until cooked and fragrant.
  2. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
  3. Pour in coconut milk and let it simmer. Lower heat and continue to cook for about 5 to 6 minutes or until slightly reduced.
  4. Add squash and cook for about 3 to 5 minutes. Add shrimps and continue to cook for about 4 to 5 minutes or until squash is softened and shrimps have changed color.
  5. Season with salt or patis to taste.

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