- 1 pound of medium sized shrimp, rostum and antennae removed
- 1 bundle of long beans (sitaw), ends trimmed and cut into 2 inch long pieces
- 2 cups of squash (kalabasa), cut into cubes
- 1 thumb-size piece of ginger, peeled and sliced
- 1 small onion, sliced
- 3 cloves of garlic, peeled and chopped
- 2 cups of coconut milk
- fish sauce to taste
- freshly ground black pepper to taste
- shrimp paste (bagoong alamang) to taste
- cooking oil
- Heat a large pan over medium-high heat.
- First add cooking oil to the preheated pan.
- Add the garlic to the pan and saute until the garlic turns slightly brown.
- Next add the onion to the pan.
- Continue to stir and cook until the onions become translucent.
- Now add the ginger, cook until that softens and becomes fragrant.
- Pour the coconut milk into the pan.
- Bring this to a boil then reduce the heat to low.
- Add the squash to the pan and let this simmer for a few minutes or until only partially cooked.
- Next add the string beans to the pan and continue to simmer for a few more minutes.
- Add the shrimp to the pan and continue to cook until the shrimp changes color to bright orange or pink.
- Season this with fish sauce and pepper to taste.
- Stir until well blended then cover the pan and let this simmer for a couple more minutes.
- Remove the pan from the heat and transfer this to a serving dish.
- Serve with shrimp paste (bagoong alamang) on the side and enjoy.
Tips: Pumpkin can be used in place of the squash if you want to change things up or use something that’s more readily available. If you or anyone being served is sensitive to salt, skip the shrimp paste and fish sauce as these have high sodium content.