“Targeting best in class and possibly build ROI. Funneling user stories so that as an end result, we create a better customer experience.”
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Pork Barbeque
- 1 .5 – 2 lbs kalavasa or butternut squash big cuts
- 1 lb shrimp cleaned
- 1 cup green beans or sitaw cut into 2” length
- 2 cups coconut milk
- 2 cups of water of more
- 1 medium onion sliced
- 2- inch ginger crushed
- 3 cloves garlic crushed
- 2 pcs finger chili peppers
- 2 pcs finger peppers
- Salt and pepper to taste
- 1 pc shrimp bouillon cube
- 2 tablespoons cooking oil
- Salt and pepper to taste
- 1 cup malunggay leaves / spinach
- Heat oil in a pan/pot over medium heat.
- Add the onions, ginger and garlic until soft and fragrant.
- Add coconut milk and squash, bouillon cube, bring to simmer approximately 4-5 minutes
- Add the water, continue to cook for another 3 minutes
- Add the grean beans or batong, shrimp and peppers. Cook for another 5 minutes
- Season with salt and pepper
- Turn off heat and add the spinach or malunggay.
- Serve with rice. Enjoy!
