Looks yummy right? This is my fams current favorite veggie and seafood meal. This is so easy to prepare except for the part when you have to peel the squash. Good thing hubby is here to do the peeling part. 😀
Shrimp Cubed squash String beans cut into two inches long 3 pieces green chili (siling haba) Malunggay leaves (moringa) Coconut milk Garlic Onion Salt Pepper Oil
Saute garlic and onion in a small amount of oil. Add in cubed squash. Once the squash starts to soften add in shrimp. Saute. When the shrimp turn a bit orange add in the coconut milk. Simmer. Add in the string beans. Simmer. Add in malunggay leaves and siling haba. Add salt and pepper to taste. Simmer for a few more minutes before you turn the heat off.
Sharing a story about my glass baking dish for posterity’s sake. You may have seen this anchor bake dish twice in this blog which is actually as old as my daughter.
This was given by then Health secretary Carmencita Reodica to health reporters as a Christmas present.
It was a sort of tradition for health beat reporters to hold a simple Christmas party. We had some food to feast on and prepared a little something for each one. The health chief would usually grace the salo-salo and greet everyone a Merry Christmas. Sometimes the token is given (before or) after the health secretary visits the press office.
Sec. Reodica was assigned at the DOH from April 1996 to June 1998, so this baking dish could be 22 to 23 years old already. It still looks brand new after all these years serving good food and desserts.
I hope to pass it on to my kids whoever wants to have it. 🙂