Try this Ginataang Hipon, Sitaw, at Kalabasa Recipe. Let me know what you think. Heat oil in a cooking pot. Saute the garlic and onion until the onion becomes soft. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil. Add the kalabasa.
Ginataang Hipon. In a pot, heat oil over medium heat. Add onions and garlic and cook, stirring regularly, until fragrant. Add fish sauce and continue to cook, stirring regularly, for about 1 minute. Add coconut milk and bring to a simmer. Lower heat and continue to cook for about 10 to 15 minutes or until coconut milk is reduced to half...
Ingredients 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths ½ lb large shrimps (about 7 to 8 pieces), tendrils trimmed 2 to 3 cloves garlic, peeled and minced 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 banana chili
In a wok, saute chopped onion and minced garlic in oil over a medium heat and cook until the onions are transluscent. Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and sitaw, then continue cooking for another 3 minutes before adding the fish sauce and pepper.