Ginataang Kalabasa
From jegski 15 years ago
- 20 minutes to make
- Serves 1
This dish puts a vegetable spin on the old creamy favorite. Goes perfectly with steam rice. My family absolutely loves it!
Ingredients
- • 1 kilo squash, cut into cubes (1″x1″) shopping list
- • 1/4 kilo shrimp, shelled and deveined shopping list
- • 3 pieces tomatoes, diced shopping list
- • 2 onions, chopped shopping list
- • 1 head garlic, minced shopping list
- • 2 tablespoons of ginger root, crushed and minced shopping list
- • 4 tablespoons of cooking or olive oil shopping list
- • 2 pieces long chili peppers shopping list
- • 2 tablespoons of shrimp paste (bagoong) shopping list
- • 2 cups coconut milk shopping list
- • 1 cups coconut cream (katang gata) shopping list
- • 2 cups chicken stock shopping list
- • 2 tablespoons of fish sauce (patis) shopping list
How to make it
- Heat oil on a saucepan. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
- Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes. Wait until the liquid has reduced and the squash becomes tender.
- Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
- Serve hot with plain rice.
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