Saturday, 27 April 2013

Suam na Kalabasa, Dahon ng Ampalaya, at Hipon





My Mama often cook this dish but I was not aware that this kind of dish is called SUAM.  All we know is that it is a sauted dish like any other cooked the same way.

Suam is how soup dishes are called in Filipino.  This suam recipe of mine is made of almost mashed squash, two handfulls of bittergourd leaves, and a bunch of small shrimps flavored with the usual Filipino spices like ginger, onions, garlic, fish sauce, and those black pepper powder. The amount of soup depends on how soupy you want your dish to be ;-)

Here's my recipe.  Thanks to Janice for the free dahon ng ampalaya :-)


SUAM NA KALABASA, DAHON NG AMPALAYA, 
AT HIPON
(www.myfresha-licious.com)

Ingredients :

Hipon (Shrimps), small sized
Kalabasa (Squash), sliced into small sizes
Dahon ng Ampalaya (Bittergourd leaves)
Ripe Tomatoes, diced - 1 medium
Onions, diced - 1 medium
Garlic, chopped - 3 cloves
Ginger, diced - 2 slices
Fish Sauce - 3 tbsp
Salt to taste
Black Pepper Powder
Water
Vegetable oil

Cooking Procedure :

1.In a pan, heat oil and saute garlic, ginger, onions, shrimp, and tomatoes.  Stir until the tomatoes soften.
2.  Add the squash and stir for a minute.
3.  Pour water, amount of water depends on how soupy you want the dish to be.  Season with the fish sauce and black pepper powder.  Bring to a boil and simmer under medium fire until the squash softens and starts to break down.
4.  Toss in the ampalaya leaves and continue to simmer for another 2 to 3 minutes until the leaves are cooked.  Adjust taste by adding more salt as needed.

Serve with rice :-)





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1 comment:

  1. Thanks for the recipe. I only know 1 recipe with bitter gourd leaves (munggo). Now I know another one. :) Like na Like!

    ReplyDelete