AuthorChef Chad Datu
For the veggies: Cut the ampalaya into thin slices, cut the squash into chunks, okra in halves, eggplant cut into 1/2" round cuts. Tomatoes cut into quarters. Mince onion, garlic, and ginger.
Sauté onion, garlic in a pan, then add ginger and continue to cook until the onion softens.
Add peeled shrimp. Saute for 1 minute.
Pour 1 cup of water and add tomatoes and bagoong alamang. Boil in medium high heat, covered for 5 minutes.
Put the kalabasa nto the pot. Cook for 3 minutes then add okra, ampalaya, and eggplant . Stir and Cover the pot to cook for 5 minutes.
Season with ground black pepper and cook for another minute.Tranfer to a serving plate. Serve with steamed rice and enjoy.
Ingredients
Directions
For the veggies: Cut the ampalaya into thin slices, cut the squash into chunks, okra in halves, eggplant cut into 1/2" round cuts. Tomatoes cut into quarters. Mince onion, garlic, and ginger.
Sauté onion, garlic in a pan, then add ginger and continue to cook until the onion softens.
Add peeled shrimp. Saute for 1 minute.
Pour 1 cup of water and add tomatoes and bagoong alamang. Boil in medium high heat, covered for 5 minutes.
Put the kalabasa nto the pot. Cook for 3 minutes then add okra, ampalaya, and eggplant . Stir and Cover the pot to cook for 5 minutes.
Season with ground black pepper and cook for another minute.Tranfer to a serving plate. Serve with steamed rice and enjoy.