Ginataang Kalabasa With Hipon

By: Vicente Perez

 

VICENTE PEREZ is a seasoned concert promoter, director and producer of some of the biggest Filipino live performances all over the US.
He is also the creative director for Philippine Times of Southern Nevada and food enthusiast.He is a new local in Las Vegas after residing several decades in Southern California.
Lately , he has discovered a new passion – cooking Filipino dishes. Here in Via Times, he wants to share this new-found passion with his delightful recipes.

This is a staple gulay dish which is very familiar and everybody’s favorite. This is usually paired with pritong isda and goes well with piping hot steamed white rice.
It’s so easy to cook The prep work of cutting the kalabasa is the most tedious procedure but once done, everything is easy peasy.
OK try this in the kitchen and enjoy!

INGREDIENTS
1. 2 cups of kalabasa ( squash) cut in 1 inch cubes
2. 1 cup of green string beans
3. 1 cup of shrimps
4.half an onion, minced
5. 5 cloves of garlic
6. 1 1/4 cup of coconut milk
7. 2 TBSP Bagoong or shrimp paste
8. 2TBSP Lard

RECIPE:
1. Cut the squash. Scoop the seeds with a spoon and slice into 1-inch cubes. Peel the skin.
2. Cut the green beans 2 inches long.
3. Wash shrimps then trim the tendrils and rinse.
4. In a wok heat lard and add minced onion ,cloves of minced garlic then sautee.
5. Add string beans and kalabasa. Sautee for 5 minutes.
6. Add coconut milk.
Bring to a simmer and then lower heat and continue to cook until slightly reduced.
Add bagoong then cook kalabasa and green beans for 6 to 10 minutes .
7. Add shrimp and continue to cook for another 2 to 3 minutes or until color changes. Don’t cook the shrimp too long because it becomes rubbery if cooked for a whiles.
Email me at: vic@philtimes.net for more questions.