Subj : Filipino Ginataang Kalabasa (Shrimp Stirfry On Rice)
To   : All
From : Ben Collver
Date : Thu Jan 23 2025 10:28:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ginataang Kalabasa
 Categories: Filipino
      Yield: 6 Servings

      1 tb Vegetable oil
      2 c  Onions; chopped
      6 cl Garlic; minced
      2 ts Fresh ginger; grated
      4 c  Turban or kabocha squash;
           - peeled, cubed
     27 oz Coconut milk (2 cans)
      2    Phillipine green finger
           - peppers or banana peppers
           - (optional)
      2 tb Fish sauce
      1 lb Long beans or slender green
           - beans; trimmed,
           - cut into 3" pieces
      1 lb Large head-on shrimp;
           - peeled, deveined
      3 c  Cooked jasmine rice; hot
           Fried Garlic (optional)

  Total time: 30 minutes

  For a vegetarian version, omit the shrimp and swap soy sauce for the
  fish sauce. Look for long beans in any Asian market.

  In a 5 to 6 qt Dutch oven heat oil over medium. Add onions, garlic,
  and ginger and cook until softened, about 3 minutes. Stir in squash,
  coconut milk, peppers (if using), and fish sauce. Bring to a simmer.
  Simmer just until squash is tender, about 8 minutes. Add beans and
  shrimp; cook until shrimp turn opaque, about 5 minutes. Stir in 1/4
  ts salt. Serve over rice. If you like, top with Fried Garlic.

  Tip:

  Head-on shrimp give an added depth of flavor to this stew, but you
  can use regular peeled and deveined shrimp.

  Fried Garlic:

  In a small skillet heat 1 tb neutral cooking oil over medium-high.
  Add 1 or 2 cloves garlic, thinly sliced. Cook and stir until golden
  brown. Using a slotted spoon, remove garlic from oil and drain on
  paper-towels. (Save oil for another use.)

  Recipe by Better Homes & Gardens, Oct, 2023

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