Ginataang Gulay recipe

Long weekend means family time at the dinner table. And when there is time, the family always requests for my cooking. Since we’ve been eating out a lot lately, I thought to try out a healthier dish: Ginataang Gulay for dinner. My toddler loves kalabasa, and my husband needs to learn how to appreciate vegetables, so this was the perfect dish.

Ginataang Hipon, Sitaw, at Kalabasa Recipe

(from Panlasang Pinoy)


  • 1 lb shrimp, cleaned
  • 10 strings beans (sitaw), cut into 2 1/2 inch length
  • 2 cups kalabasa (squash), cubed
  • 2 cups coconut milk
  • 1 medium yellow onion, sliced
  • 2 tablespoons bagoong alamang (shrimp paste)
  • 1 cup malunggay leaves
  • 3 cloves garlic, crushed
  • Salt and pepper to taste
  • 3 tablespoons cooking oil
  • Salt and pepper to taste

Cooking Procedure

  1. Heat oil in a cooking pot.
  2. Saute the garlic and onion until the onion becomes soft.
  3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
  4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
  5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
  6. Put the shrimp back in the pot. Stir and cook for a minute.
  7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
  8. Add salt and pepper to taste.
  9. Transfer to a serving plate. Serve.
  10. Share and enjoy!

We didn’t have malunggay at the time, but it was alright. The saltiness of the bagoong balanced the sweetness of the gata. The shrimps added more flavor to the vegetables. Very easy to prepare and cook.

Here is the finished product:


Here’s the husband’s quoted review: “had this for dinner! This is one for the books @gladysjpadilla … sarap grabe!! Sarap na healthy pa! ‪#‎sabawsagata‬ ‪#‎healthyfood‬ ‪#‎yummy‬

Thanks for the kind words, Ling. This inspires me to create more healthy meals for the family 🙂


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