Gule Magalang
Ingredients
Scale
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 white onion, chopped
- 500g shrimp, shells removes and deveined
- 2 tbsp shrimp paste (bagoong)
- 2 cups water
- 2 cups squash, cut into cubes
- 2 patola, sliced lengthwise and sliced into bite size pieces
- 12 okra, halved
- 1 1/2 cup bunga ng malunggay
- 1 cup squash blossoms
- 1 bunch (around 4 cups) Sayote tops or talbos ng sayote
- 1 sachet Maggi Magic Sarap
- 2 tbsp patis (to taste)
Instructions
- Heat oil in a wok. Sauté garlic and onion until onion becomes translucent.
- Add the shrimps and cook until it turns pink.
- Add the shrimp paste and water. Mix Well.
- Add the squash ang patola and cook for about 4 minutes.
- Add the bunga ng malunggay and okra
- Season with patis and/or Maggi Magic Sarap
- Add the sayote tops and cook until wilted.
- Add the squash blossoms, simmer for 30 seconds.
- Turn off heat and transfer to your serving plate.
Find it online: https://www.thepeachkitchen.com/2021/04/gule-magalang-2/