Preparation info
  • Serves

    6 to 8

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This recipe was developed at Cendrillon using vegetables more commonly available in local markets. The principle is the same. Make sure the vegetables are not over-cooked. Vegetarians can skip the pork and bagoong and season with sea salt.


    • ¼ cup bagoong monamon [fish sauce] or alamang [small shrimp]
    • ½ medium kabocha squash, peeled, seeds removed, and cut into 2-inch chunks


    Combine the bagoong with 1 cup water and stir to break up any chunks. Pour the mixture into a large saucepan. Add the kabocha squash, spreading it out to make a bottom layer. Add the remaining ingredients and place the pot over medium-high heat. Bring to a boil, then reduce the heat, cover, and simmer without stirring until the vegetables have softened a bit, 10 to 15 minutes. Remove the cover