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

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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.