GINATAANG KALABASA (SQUASH COOKED IN COCONUT MILK)

 GINATAANG KALABASA    (SQUASH COOKED IN COCONUT MILK)

ESTIMATED COOKING TIME: 1 HOUR

~INGREDIENTS


1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
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 glue (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

~METHODS


1.On a huge pan, heal oil. Saut garlic, onions until light brown then add ginger, chef until onions become translucent.

2.Add the tomatoes, squash, chicken stock, shrimp glue 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.

~FOR YOUR INFORMATION:


This ginataan recipe can be used upon any vegetable, combination of vegetables, fish or meat. You can also put crab or shrimp.