Coconut Cream and Shrimp Stew (Ginataang Sitaw at Hipon)


  • 1 kg shrimp, washed and deveined 
  • ¼ kg pork cubes 
  • 1 tbsp. shrimp paste 
  • 2 cups squash, cubed 
  • 15 Pieces string beans cut into 2 inch pieces 
  • 4 cups Coconut Cream 
  • 3 pieces long green chili pepper (optional) 
  • 1 medium onion, minced 
  • 2 thumbs ginger, minced 
  • 5 cloves garlic, minced 
  • 2 tablespoons fish sauce 
  • ¼ teaspoon ground black pepper 


  • Combine coconut milk, garlic, onion, and ginger in a cooking pot. Apply heat and let it boil. 
  • Add shrimp paste. Stir. Cover and cook in medium heat for 15 minutes. 
  • Add squash and long green pepper. Cook for 5 minutes. 
  • Add the shrimp. Stir and let it boil. 
  • Add string beans (sitaw). Stir. Continue to cook for 5 minutes. 
  • Pour fish sauce into the pot and season with ground black pepper. Stir. Cook for 1 to 2 minutes.

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