Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

Name: Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)
Total time: 2400 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 100 g Butternut or Kabocha Squash peeled and cubed (about 1 inch); 100 g Yard Long Beans cut in 2-inch lengths; 250 g Pork cubed; 3 cloves garlic minced; 1 medium red onion minced; 1 can (13.5 oz) Coconut Milk or 1 sachet dissolved in 250ml water; 2 tablespoons oil; Half a cup or at least 3 tbsp of water; 1 tablespoon fish sauce; to taste Salt and pepper; 1 eggplant quartered/cut into 1-inch cubes

Missus C @cook_3444903

Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

Missus C @cook_3444903

Saved

Ingredients

30-40 mins

4-5 servings

100 gButternut or Kabocha Squash peeled and cubed (about 1 inch)
100 gYard Long Beans cut in 2-inch lengths
250 gPork cubed
3 clovesgarlic minced
1medium red onion minced
1 can (13.5 oz)Coconut Milk or 1 sachet dissolved in 250ml water
2 tablespoonsoil
Halfa cup or at least 3 tbsp of water
1 tablespoonfish sauce
to tasteSalt and pepper
1eggplant quartered/cut into 1-inch cubes

Saved

Steps

30-40 mins

1

Heat oil in pan and cook cubed pork for 15-20 minutes or until golden brown.
2

Add garlic and onions to the pan and cook until garlic is lightly toasted and onions are translucent. Set aside.
3

Using the same pan cook squash for about 10 minutes (add about 3 tablespoons of water) or until soft and tender. Add cooked pork, garlic, and onions. Add fish sauce.
4

Add eggplant and coconunt milk. Simmer for 5-10 minutes or until cooked. On the last 3-5 minutes of cooking time, add long beans. Season with salt and pepper.