Long Beans and Squash in Coconut Cream (Ginataang Sitaw at Kalabasa)

Long Beans and Squash in Coconut Cream, Moonglow Cooks

Long Beans and Squash in Coconut Cream, Moonglow Cooks

Ingredients

  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 1 jalapeno pepper, diced (you may omit or add more)
  • prawns shelled and heads reserved (you may use pork instead or make the dish vegetarian)
  • 1 cup of water
  • squash, cubed
  • long beans, cut in 3″ pieces
  • 1 can coconut cream or milk depending on how rich you want the dish
  • salt and pepper to taste

Directions

  1. To make shrimp stock, process reserved prawn heads and water in a blender.  Strain liquid and discard shells.  Set stock aside.
  2. In a wok or skillet, heat oil and saute garlic until golden brown, adding onions to the saute until translucent, then the jalapeno until fragrant.
  3. Add prawns and continue sauteing until they turn pink.
  4. Add reserved stock and bring to a boil.
  5. Add squash and continue cooking for five minutes covered.
  6. Add coconut milk, and once simmering, add long beans and cook for 3 more minutes.  You may cook your veggies longer depending on desired doneness.
  7. Season with salt (or patis) and pepper.
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