By Jennifer Doria
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
1 medium karabasa (Filipino pumpkin) or kabocha, peeled, deseeded and cubed
2 Sayote squash, peeled, deseeded and cubed
Long beans cut in 3” length (prepare about 1 cup)
1 large yellow or sweet onion, cubed
½ cup vegan shrimp, thawed
2-3 cloves garlic, sliced
2 T refined coconut or avocado oil
Salt and vegan patis (fish sauce) to taste
Preparing the pumpkins are the most difficult part of this dish.
Clean the karabasa or kabocha in a vinegar wash before cutting to remove any dirt and debris. Cut the karabasa into 4 manageable sections, peel and deseed. Cut the sections smaller so that they are about 1” thick, then cut the karabasa into 1” cubes. Do the same for the sayote and prepare the rest of the vegetables as instructed.
Sautee the garlic in oil in a medium pot over medium heat until fragrant, then add the vegan shrimp and onions, making sure the garlic does not brown. Add the rest of the ingredients, cover and cook over medium heat, salting and adding vegan patis to taste. Cook until the squash is completely cooked. Serve over warm rice.
"Ginisang" means to sautee in Tagalog, and "Karabasa" simply means pumpkin in Ilocano.
If you cannot find vegan shrimp, you can use fried tofu, fried "chicken" or just omit it completely from the ingredients. I sometimes just sautee the karabasa with onions, vegan patis and shoyu (soy sauce), eat it on a bed of hot white rice, and I am a happy camper.
There are a few stores on O'ahu, Hawaii that carry vegan patis (or fish sauce). The patis I use is labeled "vegetarian," but is vegan and can be found in an Asian food store in Waipahu. There are other vegetarian stores on O'ahu that do carry vegan patis. Please message me for the store location. If you are in a bind and cannot find it in the store, you can use a dried shiitake mushroom broth to help flavor your dish. Just be sure ti reduce the broth so that it is concentrated to your liking.