Ginataang Sitaw, Kalabasa, at Hipon
Ingredients
Scale
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 1/2 cups coconut cream/milk
- 3–4 cups squash, cut into pieces
- 3 cups sitaw (1 bunch) cut into 2-inch pieces
- 500g shrimp, peeled and deveined
- 1 shrimp cube (optional)
- 1 tbsp patis (to taste)
Instructions
- Heat cooking oil in a pan.
- Add the garlic and onion. Cook until translucent.
- Pour in the coconut milk/cream.
- Add the squash (kalabasa) and cook until tender.
- Add the shrimp cube, if using, and stir.
- If the squash is already tender, add the sitaw and cook until cooked but still crisp.
- Add the shrimp and cook until pink.
- Season with patis and taste. Adjust the seasoning as necessary.
- Serve with steamed rice.