Kinalabasang Sugpo is a creamy coconut prawn dish where squash softens into the sauce and chilies add gentle heat.
45 minutes · Serves 4
Ingredients for Kinalabasang Sugpo
500 g medium prawns
1/4 medium butternut squash, cut into cubes
1 tightly packed cup malunggay leaves or baby spinach, optional
400 ml coconut milk
1/2 cup chicken stock
3 green long chilies
6 cloves garlic, minced
1 red onion, chopped
Fish sauce, to taste
Oil, as needed
How to cook Kinalabasang Sugpo
1.Heat oil in a wok over medium heat, then saute the garlic and red onion until fragrant and softened.
2.Add the cubed squash and pan-fry gently for 5 minutes, turning carefully so the pieces begin to soften without breaking apart.
3.Pour in the chicken stock and add the green long chilies. Cover, bring to a boil, and simmer over high heat for 5 minutes.
4.Add the prawns, malunggay leaves or baby spinach if using, and coconut milk. Stir gently and simmer over medium heat for 10 minutes, until the prawns are cooked and the squash is tender.
5.Season with fish sauce and black pepper to taste, then serve hot.
