Jun Belen is author of Junblog, a journal of Filipino home cooking. https://blog.junbelen.com/2013/12/11/how-to-make-ginataang-kalabasa-at-sitaw-butternut-squash-and-yardlong-beans-in-coconut-milk/
Serves 6
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1 small onion, chopped finely
- 1/4 pound shrimp, shelled and deveined
- 1 pound butternut or kabocha squash, peeled and cut into 1-inch cubes, about 2 to 3 cups
- 1 13.5-ounce can coconut milk
- sea salt and freshly ground black pepper to taste
- 1 bunch yard long beans, cut into 1 to 2-inch lengths (substitute green beans, fresh or canned)
Directions
- Heat vegetable oil in a pan over medium to high heat. Add garlic and stir fry until lightly browned. Add onions and stir fry until fragrant and soft.
- Add squash and coconut milk. Add sea salt and freshly ground black pepper to taste. Bring to a boil, then simmer with the lid on, over low to medium heat, until squash is tender, about 10 to 15 minutes. Add beans and continue to simmer until just cooked, about 10 minutes.
- Add shrimp and heat just until it turns pink; remove from heat immediately
- Adjust taste with sea salt and black pepper. Notes: Bagoong, or shrimp paste, adds another layer of flavor to the sweet stew. In place of butternut, kabocha or delicata squash can be used.