Longbeans and Squash cooked in coconut milk. This is plain “guinataan” unlike the spiced-up Squash Curry I previously made. Like the squash, I made this without any meats or shrimps. Normally, I’d put in some “alugbati” leaves but they’re unavailable where I am. I haven’t had alugbati in years…..ohhhh…what I’d give for another taste of that vegetable!
This was cooked the way my mother makes guinataan, with a little dash of vinegar at the simmering vegetables just before turning off the heat. I served it with some lechon kawali I got from the Filipino Sari-Sari Store which was a bit under done for my taste. The lechon came out just right after I broiled it in the oven for a few minutes.
The Longbeans and Squash wasn’t perfect. I’d prefer the sweetness of fresh coconut milk anyday…and the butternut squash I used was too pale, both in color and flavor. But Spouse loved it the way it was and didn’t even touch the lechon. I’ll bet he’ll like guinataan even more when we move back to the Philippines where ingredients like these can be had fresh.
This is easy to prepare. Just put the following in a wok: 2 mashed garlic cloves, 1 diced onion, 1 2 in. pc. peeleed and sliced ginger, a dash of red pepper flakes/small labuyo peppers to taste, 1/4 c. fish sauce or shrimp paste, cubed squash, bunch of longbeans cut in 1-in. lengths and a can of coconut milk. Bring it to a boil over medium high heat and simmer until the vegetables are done.
Bring it to a boil one last time and add a dash of vinegar. Correct seasonings and serve hot over steamed rice.