GINATAANG KALABASA (SIMMERED SQUASH IN COCONUT MILK)
Prep time: 20 minutes
Cooking time: 15 minutes
Yields: 4 servings with steamed rice
1/2 lb boneless, skinless chicken breasts, cut into small pieces
2 tbsp cornstarch
salt and pepper
1/2 cup cooking oil
1 large onion, peeled and chopped
2 oz ginger, peeled and sliced thinly
5 cloves garlic, minced
1 can coconut milk
2 tbsp shrimp paste (cooked)
1 1/2 lbs squash, peeled and cut into large chunks
1 lb large “shelled” shrimp
pepper leaves for garnish
Note: I used breaded chicken instead of pork.
Combine chicken and cornstarch with salt and pepper.
Pre heat oil and fry chicken for 5 minutes or until fully cooked.
Remove oil from the pan leaving 2 tbsp only.
Saute onions and ginger for 2 minutes.
Then add garlic and cook for 30 seconds.
Add coconut milk and shrimp paste and cook for 3 minutes.
Add squash, reduce heat to medium, cover and cook for 8 minutes.
Add shrimp, reduce heat to low.
Add pepper leaves.
Cover and cook for a minute.
Uncover, add chicken.
Serve with steamed rice.
cookware purchase: https://www.heritagesteel.us/pages/chefron?ref=chefron