HOW TO PREPARE Ginataang Hipon with Kalabasa and Sitaw

INGREDIENTS:

2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
1/2 lb large shrimps (about 7 to 8 pieces), tendrils trimmed
2 to 3 cloves garlic, peeled and minced
1 small onion, peeled and thinly sliced
2 cups coconut milk
1 banana chili
1 tablespoon fish sauce
1 tablespoon vegetable oil
salt to taste

INSTRUCTIONS:

1. In a pot, heat oil over medium heat. Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
2. Pour in coconut milk and add chili. Bring to a gentle boil and continue to cook for about 5 minutes.
3. Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. Add shrimp and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. Season with salt to taste.