Sunday, April 22, 2012



*1 kilo squash, cut into cubes (1”X 1”)
*1/4 kilo shrimp, shelled, and cleaned
*3 pcs. Tomatoes, diced
*2 onions, chopped
*1 head garlic, minced
*2 tablespoon of ginger root, crushed and minced
*4 tablespoons cooking oil
*2 pcs. Long chili pepper
*2 tablespoons of shrimp paste (bagoong)
*2 cups of coconut milk
*1 cup coconut cream (katang gata)
*2 cups of chicken stock
*2 tablespoons of fish sauce (patis)


*On a big pan, heat oil. Saute garlic, onions until light brown
Then add ginger, cook until onions become translucent.
*Add the tomatoes, squash, chicken stock, shrimp paste and the
coconut milk.
*Let boil and simmer for 10 to 15 minutes or until the squash become tender.
*Add the coconut cream, long chili pepper and shrimps.
*Bring again to boil and simmer for a few more minutes


*This ginataang recipe can be used on any vegetable.
*Combination of fish and meat is also great.

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