• By: Chef Melissa Miranda from Musang
  • To ensure even cooking, cut the ingredients in uniform sizes such as the long beans in the same lengths.
  • Add the vegetables in the pot according to how long they cook. Sturdier ones such as kalabasa and sitaw go in first followed by eggplant and okra which take less time to soften.
  • Best served with a bowl of steaming white rice.


  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon shrimp paste
  • 2 Roma tomatoes, chopped
  • 2 cups water
  • 1/2 small kalabasa, peeled and cut into pieces
  • 8 okra, ends trimmed
  • 1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 large eggplant, ends trimmed and cut into 1-inch thick
  • salt and pepper to taste


  1. In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
  2. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
  3. Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
  4. Add water and squash and cook for about 2 minutes or until almost tender.
  5. Add long beans and continue to cook until tender-crisp.
  6. Add eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
  7. Season with salt and pepper to taste. Serve hot.