Suam na Kalabasa at Hipon, Kinalabasang Hipon

Suam na Kalabasa at Hipon, Kinalabasang Hipon. Suam is traditionally made a soupy dish made up of corn kernels with some leafy vegetables, with pork and/or some shrimps. I have a few similar post in the archives if you want to try them.

Suam na Mais, Pinoy Corn Soup
Ginulay na Mais, Gulay na Mais

Today I would like to share a version using squash. This is not the first time that I cooked suam using kalabasa or squash/pumpkin. I have some kalabasa soupy dish on the archives just click the links if you want to try them as well.

Suam nga Karabasa, Kalabasa Soup
Ginisang Kalabasa at Talong
Dinoydoy

The cooking method my second version Suam na Kalabasa at Hipon or Kinalabasang Hipon is basically the same with the usual Pinoy vegetable dish wich involved sautéing the meat or seafood with the the aromatic ingredients, For today’s dish I used large size shimps suited with the aromatics garlic and onions before adding the vegetables for this particular one kalabasa. The soupy dish consistency depends on one’s preference. I like my suam dish thicker and chunkier, just add more broth or water if you really want a runny soup dish that you can sip. Here is the recipe of my version of Suam na Kalabasa at Hipon, Kinalabasang Hipon.

Ingredients:

1/2 kilo medium size shrimps, pre-cooked
1/4 medium size squash, peeled, de-seeded, sliced
1 packet baby spinach
3-4 cloves garlic chopped
1 small size onion, chopped
1 small size tomato chopped
1/4 cup fish sauce
salt to taste
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, onion and tomato and stir in the sliced squash. Add in fish sauce and stir cook for a minute. Add in 3 to 4 cups of water and, bring to a boil and simmer for 15 to 20 minutes or until the squash start to disintegrate. Add in the shrimp and continue to cook for 2 to 3 minutes. Add in the spinach and continue to simmer for about 1 minute until the spinach are just cooked. Correct saltines if required and serve hot.