Anyway, here’s my version of our mama’s ginataang kalabasa at sitaw.
Shrimps – 200 g.
Squash, cut into bite sizes – 1/4 of a whole
String beans, cut into 2″ long – 10 strings
Kara coconut cream – 100 ml
Garlic, crushed and chopped – 5 cloves
Onion, diced – 1 medium size
Ripe Tomato, diced – 1 large
Water – 1/2 cup
Vegetable Oil – 1 tbsp
Salt and ground pepper to taste
note : you can use fish sauce of bagoong alamang (shrimp paste) instead of just plain salt.
1) In a wok, heat oil then sauté garlic in it until it is aromatic. Add the onion and fry it until it is translucent.
2) Stir in the shrimps and the squash. Continue stirring for a minute then add the water. Let it simmer. Scoop out the shrimp and set aside.
3) Pour the coconut cream, season with salt and pepper, and let it simmer. Add more water as need, a little amount only (around 1/4 cup)
4) When the squash is soft, add the string beans, Let it simmer then stir in the shrimp. Remove from fire and serve immediately.
Do not over cook the shrimp as it will become rubbery. Now I have to deal with these rashes 🙁