Ginataang Kalabasa at Sitaw

Ingredients

Measure and prepare everything before you begin cooking.

• 500 g kalabasa or kabocha squash, cut into 3 cm pieces
• 250 g sitaw or yard-long beans, cut into 5 cm lengths
• 300 g raw shrimp, peeled and deveined
• 1 tbsp neutral cooking oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 20 g fresh ginger, cut into thin strips
• 400 ml coconut milk
• ½ cup water
• 1–2 tbsp fish sauce
• 1 long green chilli, optional
• ½ tsp fine salt, or to taste
• ¼ tsp freshly ground black pepper

Instructions

1. 1

   Pat the shrimp dry and season it lightly with a pinch each of salt and pepper. Cut the squash into even pieces and the sitaw into equal lengths so they cook consistently.

2. 2

   Heat the oil in a wide pot over medium heat. Cook the onion and ginger with a pinch of salt for 3 minutes, then add the garlic and stir for 30 seconds.

3. 3

   Pour in the coconut milk and water. Add 1 tablespoon fish sauce and the optional green chilli, then bring the mixture only to a gentle simmer; a hard boil can cause the coconut milk to split.

4. 4

   Add the squash, cover loosely and simmer for 8–10 minutes. Turn the pieces once, carefully, and stop before they become fully soft.

5. 5

   Add the sitaw and simmer uncovered for 4–5 minutes. The beans should be bright and tender-crisp while the squash should yield to a fork but keep its shape.

6. 6

   Add the shrimp and cook for 2–3 minutes, turning once, just until opaque and curled. Do not overcook them.

7. 7

   Taste the sauce before adding more fish sauce, salt or pepper. Remove the green chilli if desired and serve immediately with steamed rice.