Ginataang Kalabasa with Shrimp and Sitaw

Ginataang kalabasa is a comforting way to serve squash with rice. This version adds shrimp for a quick protein and sitaw for a fresh, crisp contrast. It makes about four servings.

Ingredients

Prepare 500 g kalabasa, peeled and cut into small cubes; 250 g cleaned shrimp; 150 g sitaw, cut into short pieces; 1 small onion, chopped; 3 garlic cloves, minced; 1 tablespoon cooking oil; 1 cup coconut milk; 1/2 cup water; 1 tablespoon fish sauce, or salt to taste; and black pepper. A sliced mild chili is optional.

Cook the dish

Warm the oil in a pan over medium heat. Cook the onion for about two minutes, then add the garlic and stir until fragrant. Add the squash and water, cover, and simmer for about seven minutes, checking that the pan does not dry out. Add the sitaw and coconut milk. Simmer gently for another five to seven minutes, stirring occasionally, until the squash is tender but still holds its shape. Add the shrimp and cook only until opaque and fully cooked, usually two to three minutes depending on size. Season with fish sauce and pepper. If the sauce is too thick, add a small splash of water; if too thin, simmer uncovered briefly. Serve hot with steamed rice. Refrigerate leftovers promptly and reheat until hot before serving.