SQUASH & STRINGBEANS in COCONUT MILK

Pleasant day Uloggers, this day I am going to cook a very common menu in our country. This type of recipe is influenced by the Bicolanos. Knowing our place Malabon we have the what we call Pondohan, selling different variety of seafoods (Malabon Fishport) so we went there and buy shrimp and other ingredients for our recipe, except for the squash because my cousin from the province brought me a one whole big squash.

INREDIENTS

Squash
Stringbeans 2 bundles
Coconut Milk 3 cups
Finger Chili 3pcs.
Shrimp 1/2kilo
1 onion
garlic
salt or shrimp paste
cooking oil
water

PREPARATION

Clean and cut the squash into medium cube size.
Clean the string beans and remove the tip and roll them like a rope.
Mince the garlic and onions.

PROCEDURE

Get a clean pot, turn on the stove into medium fire then put the pot and pour the cooking oil.
Start sauteeing the garlic until golden brown, then the onions.
After that, put the 2 cups of coconut milk. Then simmer it for 5 minutes until the oil from the coconut came out.
Put the squash and rolled stringbeans. Add 2 cups of water. Simmer it until the squash and stringbeans is cook.
When the stringbeans and squash is tender put the shrimp and finger chili.
Put the remaining coconut milk.
Add salt according to your taste but in my case I used shrimp pastw to add saltiness to my menu.
Simmer it for another 2minutes.
Serve it while its hot.