Ginataang Kalabasa At Sitaw

• 1 squash small, peeled and cubed
• 12 pieces string beans cut into 2 1/2 inch length
• 1 1/4 cups coconut cream /kakang gata, I used 1 can coconut cream.
• 1/2 pound pork liempo, sliced into 1 1/2 inch strips
• 1/4 pound shrimps peeled& deveined
• 1 onion small, sliced thinly
• 5 cloves garlic minced
• 1 inch ginger 1 thumb-size, cut into strips, optional
• 1 tablespoon shrimp paste sauteed, I used Barrio Fiesta's bottled Sauteed Shrimp Paste.
• 2 tablespoons fish sauce
• salt
• pepper

1. In a wok or large pan, over low heat, cook the pork (stirring frequently) in its own juice with little salt until it renders fat and the meat is light brown. Push the cooked meat to one side of the pan and saute the garlic using pork fat until light brown.
2. Add ginger and onion. Saute until onion is translucent.
3. Add the squash and shrimp paste. Saute for 2 minutes then add in the coconut milk. Bring to boil. Make sure to stir this occasionally to avoid curdling. Simmer until squash is half cooked, that is about 5 minutes.
4. Add the string beans and fish sauce. Simmer until string beans are almost cooked, then add the shrimps. Add salt & pepper to suit your taste. Simmer for a minute or two.
5. Serve with rice.

string beans, coconut cream, pork liempo, onion, garlic, ginger, shrimp, fish sauce, salt, pepper

Taken from www.yummly.com/recipe/Ginataang-Kalabasa-At-Sitaw-1659824 (may not work)