Ginataang Hipon, Sitaw at Kalabasa (shrimp, string beans, squash)

by Joost Nusselder | Updated:  September 2, 2020
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A tropical country like the Philippines will never be in want of coconut trees, as it is literally everywhere in the archipelago.

So, it is not really surprising that we have several dishes with coconut milk or “gata” as its main ingredient.

Though gata is commonly associated with the Bicol region as coconut palm trees are abundant in the area, a lot of Filipinos also use gata in their recipes regardless of their region.

Ginataang Hipon, Sitaw at Kalabasa (Shrimp, String beans and squash in coconut milk stew) is another one of those recipes that use coconut milk in its list of ingredients.

Ginataang Hipon, Sitaw at Kalabasa Recipe

A one-pot dish, this ginataang hipon, sitaw, and kalabasa recipe is pretty straightforward once you’re done squeezing the milk from the coconut.

Speaking of the gata, if you are from the provinces, this is especially easy to acquire.

However, for those of you in the cities, you can either get coconut milk from the wet market (ask the vendor to squeeze out the milk from the shredded coconut meat for you or you can do it yourself if you have a “pangkayod” or shredder) or buy it from the supermarket.

Ginataang Hipon, Sitaw at Kalabasa Preparation Tip


Ginataang Hipon, Sitaw at Kalabasa Recipe

Ginataang Hipon, Sitaw at Kalabasa(Shrimp, String beans and squash in coconut milk stew) is another one of those recipes that uses coconut milk in its list of ingredients.
Course Main Course
Cuisine Filipino
Keyword seafood
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Calories 371kcal
Author Joost Nusselder
Cost $8


  • 1 tbsp vegetable oil
  • 1 cup chopped onion
  • 3 tbsp minced garlic
  • 3 pcs green chili
  • 1 lb shrimp peeled and deveined
  • 3 cups peeled and cubed squash (kalabasa)
  • 2 cups string beans (sitaw) cut into 2 1/2″ length
  • 1 tbsp maggi magic sarap
  • cups coconut milk
  • 2 tbsp fish sauce
  • ½ tsp ground black pepper


  • In a skillet saute chopped onion and minced garlic in oil over a medium heat and stir frequently until the onions are browned and the garlic is fragrant.
  • Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and sitaw, then continue cooking for another 3 minutes adding fish sauce, pepper, and Maggi magic sarap.
  • Pour in the coconut milk into the skillet, bring it to a boil and then add the green chili. Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thick.
  • Served hot with steamed rice. Share & enjoy!


Aside from Hipon, you can also add more ingredients like Alimasag. The same process when adding the Shrimp on the Recipe.

In this recipe:

[lasso ref=”maggi-magic-sarap-all-in-one-seasoning” id=”7316″ link_id=”63262″]

[lasso ref=”seranno-peppers-long-green-chili” id=”8708″ link_id=”63263″]

[lasso ref=”365-everyday-value-organic-coconut-milk” id=”8667″ link_id=”63264″]

[lasso ref=”datu-puti-patis-regular-fish-sauce” id=”7149″ link_id=”63265″]

Ginataang Hipon Sitaw Kalabasa


For More Ginataan recipes, please click this link.


Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.