New recipes

Filipino coconut stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole

This is a traditional Filipino dish, made by simmering together acorn squash with green beans, prawns and tofu in a seasoned coconut milk. Enjoy over freshly cooked rice.

27 people made this

IngredientsServes: 4

  • 15g butter
  • 1 (2.5cm) piece fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small onion, chopped
  • 1 acorn squash, peeled and cut into 2.5cm cubes
  • 1 (400ml) tin coconut milk
  • 225g green beans, cut into 7.5cm pieces
  • 225g cooked prawns, peeled and deveined
  • 1 (396g) block firm tofu, cut into 1.25cm cubes
  • salt and pepper to taste
  • 2 tablespoons caster sugar

MethodPrep:40min ›Cook:40min ›Ready in:1hr20min

  1. Melt butter in a large frying pan over medium heat. Add ginger, garlic and onion. Cook until garlic begins to brown, about 5 min.
  2. Add squash, coconut milk and green beans to frying pan. Bring to the boil over high heat, then reduce heat to medium, cover and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in prawns and tofu, then season to taste with salt, pepper and sugar.


If acorn squash is unavailable, substitute in butternut squash instead.

Recently viewed

Reviews & ratingsAverage global rating:(31)

Reviews in English (24)

by always_hungry

Wonderful!!! This is also known as "ginataang kalabasa". I am Filipino, and my mother and I recently made this together. Instead of acorn squash, we used kalabasa (Philippine squash) from my parents' yard.A fantastic substitute for the squash is sweet potatoes (peeled and cubed). I browned the tofu before I added the coconut milk. Don't worry if the tofu tastes bland, as it will absorb the flavor of the spices and coconut milk, esp. if you eat the leftovers the next day. I've made this with and without tofu, and I prefer it without. Also, I omit butter and sugar.**If you don't have shrimp, you can use chicken breast sliced into thin strips (stir-fry style). Saute the chicken with the garlic, onion, and ginger, then add the coconut milk. **-26 Jul 2008

by LW

Yum! I suggest DITCHING the SUGAR and instead slicing an apple and adding at the same time as the squash--was perfectly sweet that way, I found. Also, instead of tofu and shrimp, I modified by slicing my an already seared salmon steak up and adding just before serving (suggest one steak per serving for a filling meal). Was DELICIOUS. Tofu and shrimp would be good, too, but was fabulous with salmon.-19 Feb 2009

by ket

The whole family enjoyed this, including the 3 year old and the baby. We did tweak it a bit based on what was in the pantry and for our dairy-free house. Used butternut squash for acorn, olive oil for butter, and omitted shrimp (just didn't have any). Kept the spices the same. Served over brown rice. I appreciated how easy it was, how quickly it came together, and how adaptable it was for our needs. Would make again!-04 Oct 2010

Recipe Summary

  • 1 tablespoon butter
  • 1 (1 inch) piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1 acorn squash, peeled and cut into 1-inch cubes
  • 1 (14 ounce) can coconut milk
  • 8 ounces green beans, cut into 3-inch pieces
  • 8 ounces cooked shrimp, peeled and deveined
  • 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons white sugar

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

Filipino Coconut Beef Adobo

Filipino Coconut Beef Adobo is a classic dish from this country. Adobo can be made with or without without coconut, and also without meat (see Aubergine Adobo recipe). You can easily turn this recipe into Chicken Coconut Adobo, too, by simply substituting chunks of chicken for the beef.

(Photo Attributed to Author: Rezwalker)

Filipino Coconut Beef Adobo Recipe-

  • 3 lbs. stewing beef (chuck roast is good), cut into 1-1/2” cubes
  • 3 ⁄4 cup white vinegar
  • 1 whole bulb of garlic, cloves peeled and crushed
  • 1 ⁄2 cup ginger flavored soy sauce (important ingredient)
  • 4 bay leaves
  • 1-1/2 tbsp. whole black peppercorns
  • 1 tbsp. freshly ground black peppercorns
  • 1 tbsp. sugar
  • 4 tbsp. vegetable oil
  • 1 tbsp. patis (Philippine fish sauce), or more, to taste (important ingredient)
  • 12 oz. coconut milk
  1. Using a large cooking pot, put in the beef cubes, garlic, soy sauce, vinegar, bay leaves, sugar, ground pepper and whole peppercorns. Stir and blend all the ingredients together well.
  2. Allow the mixture to stand for 2 hours at room temperature and marinate. You can put it in the fridge, but the traditional Filipino way is at room temperature.
  3. After the marinating period, put the pot on the burner, turn the heat up high and bring the mixture to a vigorous boil, then reduce the heat to where the mixture is at a mild simmer, and cook for about an hour, or until the meat is well tenderized.
  4. Put the oil in a large skillet and raise the burner up to medium high temperature. Use a slotted spoon to take out the garlic from beef mixture, transfer the garlic to this skillet, and sauté until well browned. Use the slotted spoon to next add the beef to the skillet with the garlic, and continue to sauté, stirring, until the meat cubes are nicely browned on all sides.
  5. Now add in the patis, to taste, and the coconut milk, stir and blend together well.
  6. Lastly, add the sauce from the pot that the beef simmered in, stir well to make sure the cubes are equally distributed and coated, and cook for 5 to 6 more minutes.
  7. Serve Filipino Coconut Beef Adobo piping hot, with rice.

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)

How to Make Coconut Mung Bean Stew

I know you guys hate doing the dishes as much as I do so we’re keeping things simple by cooking everything in just one pot! Hallelujah.

  1. The base vegetables get cooked in warm coconut oil with salt and ground cumin for about 5- 10 minutes, just until they are tender.
  2. Next we add the soaked and rinsed mung bean along with the coconut milk and vegetable broth. Bring to a boil, reduce to a simmer, and cook for about 15-20 minutes, until the mung beans are softened.
  3. To finish we squeeze in fresh citrus juice, garnish with cilantro (totally optional for the cilantro haters out there) then serve warm and enjoy!

This mung bean stew is perfect for the lingering cool days we have left of spring. I hope you enjoy it as much as we do!

Vegan Munggo Stew

When veganizing Filipino dishes, you could also use beans, mung beans to be exact. Filipinos eat a lot of mung beans or “munggo“. We put them in both savory and sweet dishes like soups (Ginataang Totong), stews (Munggo Guisado), and desserts (Ice candy, Halo-halo).

Munggo Stew is probably one of the (if not the) easiest Filipino dishes to veganize because the main component of the dish is not the meat but the beans. And it traditionally has tofu! Although almost vegan, Munggo stew still has small pieces of fried pork or fish. To veganize, simply omit the meat or fish (mind-blowing, I know). The omission of meat or fish will not affect the flavor You still have that traditional hearty stew that Filipinos love so much. Munggo stew could be enjoyed as is or with rice.

Get the vegan Munggo Stew recipe here.

Vegan Mechado

Mechado is the Philippine’s meat and potato stew. (Yes, meat and potato stews are possible to veganize!) You could use your preferred vegan “meat” – seitan, tofu, tempeh, mushrooms, etc. Just make sure you cut them into big chunks so they have a bite. The flavor depends on the sauce so make sure it’s savory with a hint of umami sweetness. Mechado has to be paired with rice or else it wouldn’t be a complete dish.

Get the Vegan Mechado recipe here.

Vegan Champorado Soup

This is for the chocolate lovers. Just imagine a warm bowl of liquid chocolate with a mild nutty flavor from the rice, then drizzled on top with creamy nut milk. The weather in the Philippines may be scorching hot but it won’t stop Filipinos from enjoying a warm bowl of this chocolate-y goodness.

Traditionally Champorado calls for regular milk but that’s about the only non-vegan part of the recipe. After all, this dish requires only five ingredients. The ingredients are also easy to find at the store so the recipe works for both newbie and advanced cooks alike.

Get the Vegan Champorado recipe here.

Vegan Ginataang Bilo-Bilo

Ginataang Bilo-Bilo is sweet coconut milk soup with chewy rice balls we Filipinos call “bilo-bilo“. The chewy rice balls are made of rice flour so it’s completely (and traditionally) gluten-free. And get this, it’s traditionally vegan too!

For some people, sweet coconut milk soup may be a hard concept to grasp. But just think of how coconut milk goes well in delicious vegan ice creams and flans. Now imagine it warm and comforting in a form of soup. I think it’s the perfect dish to end a lovely meal this fall season.

Get the Ginataang Bilo Bilo recipe here.

Vegan Lugaw Porridge

Filipino folk legend has it that if a pregnant woman strongly craves for a particular food all the time, her child will inherit the qualities and characteristics of that food. In Tagalog we call that “pinaglihi“. For example, my mother would crave for jicama all the time when she was pregnant with my sister, which why people thought my sister has a pale skin. If the child does not have any similar physical attributes with the food, we’ll go with personality. My youngest sister was pinaglihi from grapefruit, which what made my sister a sweet person (or sour depending who you ask). My mom would always crave for Lugaw or Filipino rice porridge when she was pregnant with me. People did not know what to think of it and simply said, “No wonder she’s…shy”. If you come up with a good explanation, let me know.

Lugaw is mainly composed of rice porridge seasoned with garlic, ginger, onions, and chicken or beef broth. For the vegan version, use a good vegetable broth.

The key to a good vegan Lugaw is never skipping the sauteed seasonings and look for the best vegetable broth you could find. I prefer vegetable broth found at Asian markets because they’re usually more flavorful. You could also make your own by using equal parts of nutritional yeast and potato flour and a pinch of kala namak (black salt), onion powder, and garlic powder.

If you decide to head to the Asian market, might as well grab a package of snow fungus -a kind of mushroom that mimics the texture of tripe. Goto (“goh-toh), a kind of Lugaw, uses tripe. Snow Fungus will provide great texture minus all the bad stuff.

Get the Vegan Lugaw recipe here.

Squash and Long Beans in Coconut Milk

Another easily veganizable Filipino dish is Ginataang Sitaw at Kalabasa or Squash and Long Beans in Coconut Milk. In fact, if you serve a vegan version of this in the Philippines, there won’t be any qualms about it being vegan because it’s still very much traditional.

Not only it’s easy to veganize, it’s just easy to make. But the ease of its cooking process will not undermine the flavors. You will still have an enjoyable meal from an incredibly easy dish. Nothing says fall than squash and coconut milk! I highly recommended to pair it with garlic fried rice.

Get the Squash and Long Beans in Coconut Milk recipe here.

Patola Soup with Tempeh

If you want noodles in your soup, I recommend Patola Soup with Tempeh. Traditionally, it calls for ground beef and really soft, mushy wheat noodles called misua. I find misua a little too mushy sometimes so I would use bean noodle threads instead of misua noodles. You could find these two kinds of noodles at most Asian and Filipino grocery stores. And while you’re at it, feel free to add tempeh and patola or sponge gourd to your grocery list. Most likely you’ll find them all at one place.

Get the Patola Soup with Tempeh recipe here.

Vegan Kare-kare

Kare-kare is a widely popular Filipino dish served at special occasions especially during town fiestas. It’s a Filipino peanut stew that is creamy, nutty, savory, and hearty. Along with vegetables, it traditionally has ox tail, beef, and tripe. For the vegan version, use trumpet mushrooms and snow fungus, or simply skip adding meat substitutes and stick with just vegetables.

Kare-kare could take several steps to make so some people use peanut butter as a short cut. Personally, I prefer making the sauce the old school way -by roasting and grinding the peanuts and rice. Doing so provides a complex taste and mouthfeel. Not peanut-buttery. But if you must, use peanut butter that is mostly if not purely made of peanuts.

Get the Vegan Kare-kare recipe here.

Vegan Tinola

Admittedly, I did not like Tinola growing up. Perhaps it was the essence of ginger that I didn’t like. But now that my palate has opened up to spices, even ginger, I couldn’t get enough of its taste! Traditionally, Tinola has chicken, green papaya, and malunggay leaves, seasoned with garlic, onions, ginger, and rice washing. Yes, rice washing, which gives the broth its mildly sweet and nutty flavor.

To veganize Tinola, use your favorite meat substitute. I prefer tofu and mushrooms for the texture and good vegetable broth for the flavor. Serve with a side of rice or enjoy as is if you want to keep it light.

Get the Vegan Tinola recipe here.

Vegan Pochero

Pochero is also one of my favorites growing up (as you could tell I have many!). Traditionally, it has all kinds of sweet and hearty vegetables -cabbage, potatoes, saba bananas, plus the fattiness of fried pork. The vegan version still captures the essence of the dish minus the pork. Simply use seitan to replace the pork and refined coconut oil to replace the fat, and you’ll have yourself an authentic-tasting, comforting meal. Like many Filipino dishes, Pochero is also paired with rice. If you are watching your sugar intake, feel free to use quinoa instead of rice.

Get the Vegan Pochero recipe here.

I hope you give at least one if not all of them a try. If you do, I think you’ll understand why I’m such a stew kind of person. And who knows, maybe you’ll become a stew person too. In the upcoming fall, I could see it as a very convincing possibility! Kain na, let’s eat!

Beef stew is both a favorite Filipino and American recipe.

This Beef Stew Recipe is comforting. It is simple yet all the flavors work in harmony.Beef Stew is made by simmering beef in liquid until it becomes tender. This process makes the beef tender while releasing all its natural flavor. The liquid can be water, beef stock or broth, or even wine. This recipe makes use of beef broth, which is readily available in any grocery store.

The vegetables in this Beef Stew Recipe does not only contribute to the nutrition of this dish, it also adds flavor and aroma. The carrots, for example, gives a sweet flavor to the dish. The celery ribs, which is also called celery stalks, provides nice flavors and aroma.

I consider this dish as a comfort food. During cold seasons, eating beef stew makes me feel warm and pampered. This can be eaten as is or with steamed rice. You can also have this with bread.

The best of Asia for recipes like this

Recipes like this and Achar

Indian pickles are a combination of sesame oil and a variety of pickled fruit and vegetables. This has brine and vinegar along with other spices.

Recipes like this and Chili Oil

This is very popular in China, Japan, and the Philippines. Mostly, it is a dip for almost every savory Asian Pica Snacks. It is vegetable oil, or annatto oil infuses with chili peppers.

Recipes like this and Gochujang

This spice originated from Korea and is also known as red chili paste. It is a combination of chili powder, glutinous rice, meju powder, yeot gireum, and salt in Korea.

Recipes like this and Nam Phrik

This Thai spice is trendy in its originating region for the heat that it can give. The savory aftertaste came from the combination of shallots, Garlic, dried chilis, lime juice, and sometimes some kind of fish or shrimp paste.

Recipes like this and Sambal

Sambal is a Malaysian spice made from a mixture of shallots, chili peppers, ginger, garlic, shrimp paste, scallion, palm sugar, and lime juice. Malaysians consider sambal as their all-purpose condiment. They add to every dish they eat, like soups, stews, meat, rice, and even a plain egg. In this case, it is safe to add this spice to dishes like this.

Recipes like this and Sriracha

This Thai originated spice is famous worldwide. Furthermore, it is made of chili pepper paste, distilled vinegar, garlic, sugar, and salt.

Ginataang Manok Recipe

Ginataang Manok is translated as chicken stewed in coconut milk. This is a simple Filipino dish wherein chicken is sautéed in garlic, onion, and ginger then stewed in coconut milk. It is also one of my favorite simple ginataan recipes.

A more traditional approach requires native hen (usually grown in the backyard). It is much tastier compared to broiler chickens and adds more flavor to the dish. As many might have noticed, coconut milk plays a huge part in Filipino cuisine — like in this Ginataang Manok recipe, for example. Different Filipino recipes require the use of coconut milk and coconut juice. I think that this is a good thing because we are making the most out of what is abundant to us but let’s keep in mind that there are some people that still need to develop their taste buds for these types of dishes.

Don’t be afraid to try if you are one of those people. It just takes a few baby steps to get there it’s time to experience the great taste that you are missing. I enjoy eating the outcome of this ginataang manok recipe because it really tastes good. No matter how I control myself, it did not help me from scooping additional servings of rice.

Try this Ginataang Manok recipe and send us your feedback.

Filipino coconut stew recipe - Recipes

Dubbed as the “Pearl of the Orient”, the Philippines, an archipelago of more than 7,000 islands offers you and its locals a wide variety of menus that will surely satisfy your cravings. From its world-famous chicken and pork adobo to a simple “bibingka” (rice cake), this wonderful country offers you nothing but the best.

As colorful as the nation’s history, Filipino Cuisine caters a rich blend of oriental and western influences. Early cooking methods like boiling, steaming and roasting evolved to stir frying and making savory soup bases when Chinese traders came to the country as early as 960 BC. The traders also introduced new ingredients like toyo (soy sauce) and patis (fish sauce). Trade with other neighboring Asian countries like Malaya and Java also accounts for their contributions to the “molding” of Filipino Cuisine. One of their important contributions is the adding of coconut milk to some food dishes which gives it a savory and delightful aftertaste that makes you crave for more.

A typical example is Ginataang Manok (chicken stewed in coconut milk). Years of colonization by Spain also shaped Filipino Cuisine. The Spanish colonists introduced spices like onion, garlic and chili peppers. They also introduced a new method of sautéing garlic and onions which has become one of the first steps of preparing most Filipino dishes today.

Follow Us

Stay updated with new recipes by following us!

Like It? Show It!

If you like, like us on Facebook. Click the Like button on the right.

Got Recipe?

Submit your recipe for the world to taste.

Traditional Filipino Dishes

Virginia Woolf (author of A Room of One’s Own) said, “One cannot think well, love well, sleep well, if one has not dined well.” I believe that is true. Having tackled a brief summary of Filipino Cuisine’s history let’s now go to the part that both you and I love – food. Surrounded by a vast array of natural resources, traditional and common Filipino dishes involve a variety of meat, fish and vegetable products.

Traditional Filipino dishes includes the famous Crispy Pata (from the Spanish word “Pata” which means pork feet), made from fried pork legs and is widely known for its crispiness and delicious taste. The dish is perfect with vinegar and soy sauce dip. A celebration won’t be complete without a Lechon on the table. This traditional dish is truly a worldwide symbol of Filipino celebration. Adapted from Spanish colonizers, Lechon is made by roasting a whole suckling pig but nowadays medium-sized pigs are also used.

If you ask a Filipino what is the country’s national dish, he would typically say adobo. This famous and traditional dish is made from pork, chicken or a combination of both marinated in vinegar, soy sauce and garlic, browned in oil and simmered in the marinade. A very delightful dish that everyone yearns for. For those who are looking for savory fish dishes, Escabeche is perfect for you. This traditional dish is made from fried meaty fish, simmered in vinegar and soy sauce, sweetened by sugar and enhanced by a variety of spices like ginger, onion and garlic and vegetables like carrots.

Typical Filipino Dishes

A meal in a typical Filipino home will usually include fried (fish, pork or chicken), grilled and soup based dishes. Tinolang Manok (chicken ginger stew) is a common soup based dish made from boiling chicken while sauteed in ginger and adding vegetables and spices. It is usually served during lunch and dinner. Another common dish is Sinigang na Bangus (milkfish in sour broth), a soup made from fish (typically bangus but other fishes will do) and vegetables. This dish is characterized by its sour taste. Its pork counterpart is Sinigang na Baboy. For those who prefer hot and spicy dishes, Bicol Express is highly recommended. It is a stew made from, coconut milk, chilies, onion, pork, shrimp paste or stockfish, and garlic.

Noodle based dishes also adorn most of the Filipino dinner tables. Common dishes include Pancit Lomi (characterized by a thick, quarter-inch diameter egg noodle), Pancit Canton (the noodles are made from flour) and Palabok (noodles are made from rice served with spring rolls, chicharon and calamansi). Noodle dishes are also best for merienda (snacks). Grilled dishes (pork, fish or chicken) are another typical menu for every Filipino and are best eaten using your hands.

I always remember my mom telling me that love is the number one ingredient of every dish she makes. That is true for every Filipino. What lies in the core of Filipino Cuisine is the love that comes from the hands who prepared it. It is love that makes it unique. Love for the food and love for the people. So what are you waiting for? Come and try out our collections of Filipino Recipes.

Vegan Diet Recommendations:

Vegan Diet Recommendations Full List: Be sure to check out the full list of vegan lifestyle and cooking must haves! From most used kitchen tools, to books, weight loss guides, meal planning tools, and seasoning. Head over to check it out.

The vegan quick start guide: This guide will give you easy recipes under 30 minutes to start a vegan diet without feeling overwhelmed. All recipes are low fat and budget friendly. The guide contains a example meal plan with a rundown of the nutritional value plus many health and weight loss/muscle gain tips.

From A to Vegan: If you want to go all in, I highly recommend this comprehensive vegan starter kit to learn everything about a healthy, balanced vegan diet. It will help you with weight loss, more energy, and all around better health. It comes with recipes, meal plans, printables, tracking sheets, and more. You can head over to get more information here.

Vegan weight loss guide: Based on scientific methods that reverse and prevent common diseases, this guide will help you lose weight and find a healthy lifestyle in a non-restricting way. It provides vegan recipes that fuel and fill you, promote weight loss, without counting calories or starving. See what&rsquos all included here.

Watch the video: Κουνέλι στιφάδο και πώς να καθαρίσετε κρεμμυδάκια χωρίς κλάματα! - Rabbit stifado (November 2021).