SINILIHAN
Ginataang Kalabasa at Hipon
Chef Amor "Mia" Orino
KamayanATL
Ingredients
- 2-3 tablespoon canola or coconut oil or any neutral oil
- 2 shallots peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon bagoong
- 1/2 tsp palm sugar
- 2 cups coconut cream
- 2 serrano or Thai chili peppers
- 2 long chili peppers(similar to what’s typically used for Sinigang)
- 2 1/2 cups cabocha squash, peeled, seeded and cut into about a couple of inches chunks
- 2 cups long beans/ sitaw ends trimmed and cut into 2 1/2-3” lengths
- 1 lb large shrimp, tendrils trimmed, deveined
- salt and freshly ground pepper to taste
Procedure/Instructions
- In a wide saute pan over medium heat, heat oil.
- Add garlic then shallots and saute until softened.
- Add bagoong/shrimp paste and continue to cook, stirring occasionally, for about 1 minute or so.
- Add coconut coconut cream, palm sugar and chili peppers.
- Bring to a simmer.
- Lower heat and continue to cook for about 3- 5 minutes until the sauce is slightly reduced.
- Add squash and cook for 5-8 minutes or until tender.
- Add shrimp and continue to cook for about 5 minutes or when color changes.
- Add the sitaw and cook until it’s tender-crisp.
- Season with salt and ground black pepper to taste.
- Serve with steamed rice.