← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, sliced
• 3 cloves Garlic, minced
• 2 cm piece Ginger, cut into strips (optional)
• 1 tbsp shrimp paste (bagoong alamang)
• 600 g kabocha squash or pumpkin, peeled and cut into 2.5 cm cubes
• 400 ml Coconut milk
• 200 ml Water
• 200 g long beans (sitaw), cut into 5 cm lengths
• 250 g Prawns (shrimp), peeled and deveined
• 1 long green chilli, sliced (optional)
• Salt

Method

1. Heat the oil in a pan over medium heat and fry the onion, garlic and ginger (if using) for 2–3 min until soft. Stir in the shrimp paste for 1 minute.
2. Add the squash and stir to coat, then pour in the coconut milk and water. Cover and simmer for 10–12 min until the squash is nearly tender.
3. Add the long beans and simmer uncovered for 4–5 min.
4. Add the prawns and chilli (if using) and cook for 2–3 min until the prawns are pink. Taste for salt and serve with rice.

Tips

• For a vegetarian version, skip the prawns and shrimp paste and season with salt and a little soy sauce.
• Some of the squash will break down and thicken the sauce, which is exactly what you want.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy