Guinataan Sitar And Kalabasa String Beans And Squash Stew Food
INSTANT POT GINATAANG SITAW AT KALABASA
An Instant pot recipe for Filipino string beans and squash in coconut milk, or Instant Pot Ginataang Sitaw. The cooked kabocha squash makes a creamy soup.
Provided by Jeannie E. Celestial
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the Instant Pot on Sauté setting. When the inner pot is hot, pour in the coconut oil. When the oil is shimmering, add the garlic, onion, and ginger and sweat until aromatic and soft. Turn off Instant Pot.
- Add the bagoong and sauté for 1 to 2 minutes using residual heat. Add kalabasa, green beans, coconut milk, chicken broth, patis, and black pepper. Stir to combine.
- Turn and lock the lid into place, making sure the steam-release valve is in the sealed position. Select Manual and program for 7 minutes on High Pressure. When cooking is complete, quick release pressure manually.
- Unlock and carefully remove the lid. Add baby spinach and gently stir. Cook to desired texture using residual heat.
GUINATAAN SITAR AND KALABASA (STRING BEANS AND SQUASH STEW)
In this Filipino one-pot meal of string beans, squash, pork, and prawns, the coconut milk adds richness and flavor.
Provided by lola
Categories Pork Stew
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cut the pork into bite-sized pieces. Whisk the thin coconut milk and shrimp paste together in a bowl. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
- Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. Stir the thick coconut milk into the mixture. Add the prawns; reduce heat to medium, cover, and cook until nearly all the moisture is absorbed and prawns are pink, about 5 minutes. Serve hot.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 14.7 g, Cholesterol 85.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 22 g, Sodium 110.9 mg, Sugar 2.3 g
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- Prepare kabocha squash by roughly chopping it into (about 2-inch) cubes. If you are using a whole kabocha squash, cut the squash in half using a sharp knife. Deseed the half you will use and store the other seeded half covered for another time. Then chop into pieces. NOTE: You may peel the squash if you desire beforehand, but using kabocha sqush, I personally leave the skin on as it tenderizes when being cooked. Just make sure it is rinsed off thoroughly.
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