Ginataang Kalabasa at Sitaw (Squash and Long Beans in Coconut Milk)

Ingredients

• 2 cups Squash (kalabasa)
• 1 cup Long beans (sitaw)
• 2 cups Coconut milk
• 1/2 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Fish sauce
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot over medium heat, which is about 175°C. Add the 1 tablespoon of vegetable oil.
2. 2Add the 2 cloves of garlic, 2.54 cm of ginger, and 1/2 medium onion to the pot. Cook, stirring often, for 1 to 2 minutes until you can smell their fragrance.
3. 3Add the 2 cups of squash and 1 cup of long beans to the pot. Cook for 3 minutes, stirring occasionally.
4. 4Pour in the 2 cups of coconut milk. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges.
5. 5Stir in the 1 tablespoon of fish sauce. Continue to cook at a simmer for 10 to 15 minutes, or until the squash and long beans are tender when poked with a fork. The squash should be easily pierced but not mushy.
6. 6Serve the Ginataang Kalabasa at Sitaw hot.

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