- 1 tbsp oil
- 1 medium onion, sliced
- 3 cloves garlic, finely chopped
- 1 green chilli, sliced
- 2 tbsp bagoong alamang
- 400ml coconut milk
- 750g kalabasa (squash), diced into 2cm cubes
- 12 sitaw, sliced
- 15-20 unpeeled shrimp
- 1 cup malunggay leaves
- salt and pepper, to taste
- Heat the oil in a large pan. Add the onion and garlic and cook for 3-4 minutes or until softened.
- Stir in the chilli and bagoong then cook for 2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer. Cook for about 5 minutes until it has thickened a little.
- Add the kalabasa, and cook for 6 minutes, or until it has softened slightly.
- Add the sitaw and cook for a further 5 minutes.
- Add the shrimp to the pan and mix, then cook for another 5 minutes. By this time the kalabasa should be soft and the shrimp will have changed colour, if not allow to cook for 2 minutes more.
- Add the malunggay leaves and season with salt and pepper. Cover the pan and leave for 3 minutes.
- Serve hot with rice!
Source: It's More yum In The Philippines
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