If you’re going to ask me for that one vegetable that made a good impression back when I was a child, I would immediately tell you that it’s Squash. I could still remember like it was yesterday, my nanay telling me to eat squash because it’s good for my eyes.
Whether it’s in a bowl of Nilaga, Pinakbet or Ginataan, her dialogue was “Kumain ka ng Kalabasa at pampalinaw yan ng mata.”
And I, as a kid who loves vegetables would eat more Squash than the other vegetables on my plate, thinking I would have X-Ray vision later.
Thanks to Isabel of My Expat Mommy and Kai of Bucaio for coming up with a healthy July Challenge for KCC. The Theme for July is Pang-Habang-Buhay. Something that is pampahaba ng buhay or promotes longevity and that should be a part of our cooking menu habang buhay {for the rest of our lives}.
This theme is quite timely too because as you all know, I’m in a month-long weight loss challenge.
I chose to make Kinalabasang Hipon/ Shrimp Cooked in Squash Pureé because I have fallen in love with it when we ordered it last month at the Isdaan Floating Restaurant in Laguna. I was pretty confident I could make something similar to it.
I think I got the taste right but the texture of the squash soup is different. I used an immersion blender to pureé the squash resulting into a pumpkin-soup-like consistency. Now that I’ve thought about it, I think I should’ve just let the squash simmer for quite a longer period of time to soften it and then just mashed it with a fork.
I just love that it’s perfect for a rainy day like what we have today….
Kinalabasang Hipon is something like a Pinoy version of Shrimp Bisque but it’s chunkier and it’s eaten with steamed rice.
♥note: Did you notice Ykaie’s reflection on the spoon?
- 500g shrimp, cleaned
- 300g squash, peeled and cut into pieces
- 1 white onion, chopped
- 2 tbsp canola oil
- a bunch of kangkong leaves
- 3 cups stock or 1 chicken cube + 3 cups water
- 2 tbsp fish sauce
- 1 tbsp sugar
- Heat oil in a small pot and sauté onion until it becomes translucent.
- Add squash and stock.
- Simmer until squash are soft. Use fork to mash it or if you prefer a smoother consistency, use an immersion blender.
- Simmer for 5 more minutes.
- Add in shrimp and simmer for 10 minutes to let the flavors get married. If it gets too thick, add more water or stock to thin it out.
- Stir in sugar and fish sauce to taste.
- Add kangkong leaves and simmer for another minute.
- Serve with steamed rice.
This is my entry for 
July Challenge.
The dish looks hearty !!!
I just have to see your post about this when I saw the link in my FB news feed. Madali lang pala. I love squash! I will do this. 🙂
Oh and yes, I can see someone’s reflection ln the spoon. Lol. 🙂
I can imagine sipping this warm bowl of creamy squash and savoring the succulent shrimps!
Galing ng shot on the spoon! 🙂
yeah i saw the reflection and that kinda made me smile… it’s those little things that make me smile haha.
i would like to have a bowl of white rice please? yes definitely a favorite!
o boy this looks HEAVENLY!
Ahhh… sarap niyan sis. Nakakamiss.
Yes – this is perfect for a rainy day, now if we could just have one! It’s been weeks since it has rained here. This is a very unique dish and sounds quite interesting. Definitely a perfect dish for you new eating habits – healthy and I sure very, very tasty! It certainly looks delicious!
This is one hearty meal! Pampalinaw ng mata talaga, mga dialogue ng mga nanay 🙂 Funny how I sometimes say the same things to my boy haha!
That looks delicious, clicks are so beautiful love the curled shrimp in there.
This would be good in Kamayan style dinner, Sarap!
I might not be able to pronounce any of this but it looks fabulous!
I never had shrimps prepared this way…look so tasty…beautiful pictures!
Thanks for the recipe and hope you are having a nice week 🙂
“Kumain ka ng Kalabasa at pampalinaw yan ng mata.” — I frequently heard that from my mom and aunts, too, while growing up and served kalabasa 🙂 And like you, I love kalabasa simply because it’s kinda sweet.
That kalabasang hipon surely looks scrumptious, but I’d need more than four pieces 🙂
Incidentally, here in Bohol, there are squash loaf breads, squash sorbet, squash muffins, and etc. You can buy them at Bohol Bee Farm and Bohol Coco Farm.
Cheers!
This looks delicious! I’m kind of half-allergic to shrimp (unsmiley face), but I wish I wasn’t so I could make this. Beautiful photos, as always!
I really miss Filipino food!!!
This is a great dish, healthy and looks yummy too.
I love the colors in this dish! Looks very very good.
Kalabasa was one of my favorite veggies when I was little…up to now actually. I guess that’s why I don’t have vision problems. 🙂
I love hipon with kalabasa especially the ginataan version. I haven’t tried this Kinalabasang Hipon but it sure looks very apperizing to me! Have to try this soon!
I love the way that you arranged the prawns! it looks so beautiful
This is the perfect dish for me. I love prawns, squash and kangkong. That looks so delicious.
Can almost taste the sweetness of the squash and the prawns..yum yum
ooh, i think am going to love this, too! bookmarked! 🙂
thanks so much for sharing and linking over at Food Friday, Peach
This soup sounds delightful. Two of my favorite things squash and shrimp. I see why this is one of your favorites.
This is so tasty and perfect for cold weather!