Name: Ginataang Gulay at Hipon
Ingredients: 1 can (400 ml) Jolly Coconut Cream; 2 tbsp oil; 1 onion, chopped; 4 cloves garlic, minced; 300g kalabasa, cut into chunks; 2 bunch sitaw, cut into 2-inch length; 2 tsp fish sauce; 1⁄4 tsp ground black pepper; 2 tsp liquid seasoning; 400g shrimp

Ginataang Gulay at Hipon

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Author: Peachy Adarne

Ingredients

Scale

1 can (400 ml) Jolly Coconut Cream
2 tbsp oil
1 onion, chopped
4 cloves garlic, minced
300g kalabasa, cut into chunks
2 bunch sitaw, cut into 2-inch length
2 tsp fish sauce
1⁄4 tsp ground black pepper
2 tsp liquid seasoning
400g shrimp

Instructions

Heat oil in a pan. Sauté onion and garlic until fragrant.
Add shrimp and cook until it turns orange.
Toss in kalabasa and sitaw. Saute for 3 mins.
Add Jolly Coconut Cream. Mix well and bring to a simmer and continue to cook until the kalabasa and sitaw are cooked.
Season with fish sauce, pepper and seasoning.

Find it online: https://www.thepeachkitchen.com/2022/12/ginataang-gulay-at-hipon/