Ginataang Kangkong, Sitaw, Kalabasa at Hipon


Serves: 4

½ kilo shrimp, cleaned
1 bundle strings beans (sitaw), (5pcs)
1/8 slice kalabasa (squash), cubes
2 cups coconut cream or milk (1 large can)
1 medium white onion, sliced
3 tablespoons bagoong alamang (shrimp paste)
1 bundle kangkong (water spinach leaves)
4 cloves garlic, crushed
Salt and pepper to taste
3 tablespoons cooking oil
Salt and pepper to taste

Photo by Cenderella Moriizumi


In a large pan, heat oil over medium fire.
Saute garlic until lightly brown and add onion until the onion becomes transparent.

Toss in shrimp and saute for 1 to 2 minutes. Remove from pan and set aside. (So shrimp won’t over cooked and turn rubbery)

On the same pan, add bagoong alamang in sauteed garlic and onion, then pour coconut milk. Mix until incorporated and let it boil.

Add squash and cook for 8 to 12 minutes or until tender. Add the string beans (sitaw) and kangkong leaves. Cook for 2 to 3 minutes.

Add the shrimp back in the pan, season with salt and pepper to taste. Turn off heat.

Serve and enjoy!