Compiled, edited, and ocassionally
tested by Kylene Nickerson
and Squash Coconut Milk Stew
(Ginataan sitawa kalabasa)
Cooking time: 1 hour
Adapted from a recipe from Fish Pond restaurant.
1 Tablespoon butter
1 piece (1-inch) fresh ginger, minced
1 clove garlic, minced
1 small onion, choppcd
8 oz. shrimp, peeled, de-veined
1 can (14 oz.) coconut milk
1 acorn squash, skin removed, cut in 1-inch cubes
8 oz. green beans or long beans, cut in 3-inch pieces
Salt, freshly ground.pepper to taste
Melt butter in large skillet over medium heat. Add ginger, garlic and onion. Cook, stirring frequently, until garlic begins to brown, about 5 minutes.
Stir in shrimp. Cook, stirring frequently, until pink and cooked through, 2 to 3 minutes. Add coconut milk; simmer until almost all milk is absorbed, 30 to 35 minutes.
Stir in squash and beans. Cook, stirring often until tender; about 20 minutes. Season to taste with salt and pepper.
Reprinted from the Chicago Tribune