I am a fan of any “gata” or coconut milk recipe. May it be fish, pork, chicken, etc, name it and i’ll eat it! I remember when I used to work in Riyadh, KSA where pork is prohibited, it’s a day to day struggle with what to eat. My cousin used to cook this dish, and when he does, we eat with our hands and finished our plates dirt free, I swear!

The Squash or “kalabasa” adds an earthy flavor, and so with the sitaw or also known as string beans, gives a fresh and light crunch taste to the dish, complementing the taste of the shrimp.

This simple dish is loaded with healthy ingredients. Squash contains zinc, potassium, fiber, beta carotene, vitamins A & C, and alpha-hydroxy-acids which are mostly anti-oxidants and help reduces signs of aging.

Research shows that people who eat a diet rich in beta-carotene are less likely to develop certain cancers than those who fail to include beta-carotene-rich foods in their diet. 

 Ingredients:

• 1/2 small squash peeled and cut in bit sizes
• 1 bundle sitaw or string beans, cut in 3 inches long
• 1/ 4 kilo shrimp, devein
• 1-2 tbsp shrimp paste
• 5 cloves garlic, chopped
• 1 medium size onion, chopped
• 1 can coconut milk
• 1/2 cup water
• cooking oil
• Fish sauce and pepper to  taste

Procedures:

• Remove the head and shell of the shrimps and devein. Set the shrimp meat aside.
• In a wok over medium heat, Swirl in the cooking oil, then add the garlic and onion. Saute for 40 seconds.
• Add in the shrimp. Stir fry for a minute or until shrimp turned bright orange.
• Season with shrimp paste or fish sauce and stir in for a few minutes.
• Add the vegetables. Stir fry for about 30 seconds then cover for about 3 minutes.
• Add water. Simmer for about 10 minutes.
• Pour in coconut milk and bring to a boil. Continue to cover and simmer over low heat until vegetables are tender. Add more water if necessary.

Try a very simple yet delicious and nutritious vegetable recipe for your family

Happy Cooking ^_^