INGREDIENTS:
1
kilo squash, cut into cubes (1"x1")
1/4
kilo shrimp, shelled and deveined
10 pcs. long green beans (sitaw), cut into 3" long
3
pieces tomatoes, diced
2
onions, chopped
1
head garlic, minced
2
tablespoons of ginger root, crushed and minced
4
tablespoons of cooking or olive oil
2
pieces long chili peppers
2
tablespoons of shrimp paste (bagoong)
2
cups coconut milk
1
cups coconut cream (kakang gata)
2
cups chicken stock
2
tablespoons of fish sauce (patis)
PROCEDURES:
1. On a
big pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook
until onions become translucent.
2. Add
the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let
boil then simmer for 10 to 15 minutes or until the liquid has reduced and the
squash becomes tender.
3. Add
the coconut cream, long chili peppers and the shrimps. Bring again to a boil
and simmer for a few more minutes.
4. Serve
hot with plain rice.
COOKING TIP:
This
ginataang recipe can be used on any
vegetable, combination of vegetables, fish or meat.
GINATAANG KALABASA (SQUASH COOKED IN COCONUT MILK)
●
Monday, August 27, 2012
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