Kinalabasang Sugpo

Kinalabasang Sugpo is a Filipino dish made with squash, prawns and malunggay leaves usually cooked with stock or coconut milk. A common household dish that is served with freshly cooked jasmine rice and best consumed kamayan style since the prawns are usually prepared with shell on. Typically, the shells of the prawns are removed while eating, starting from the head the juices (fat/aligue) are squeezed into the rice, or some prefer it to be sucked out as this is the tastiest part of the dish. It is a messy dish just imagine all of that juices and sauce on your hands but we don’t care because it’s the best way of fully enjoying this dish.

Kinalabasang Sugpo
Prep time
Cook time
Total time
Serves: 4
  • 500 g medium size prawn
  • ¼ medium size butternut squash, sliced into cubes
  • 1 tightly packed cup malunggay leaves or baby spinach (optional)
  • 400 ml coconut milk
  • ½ cup chicken stock
  • 3 pcs green long chillies
  • 6 cloves garlic, minced
  • 1 red onion, chopped
  • fish sauce
  • oil
  1. In a wok heat oil then sauté garlic and onions.
  2. Add the squash, gently pan fry squash for 5 minutes. Pour the chicken stock and add the green long chillies, cover the wok then bring to a boil, simmer for 5 minutes in high heat.
  3. Add the prawns, malunggay leaves and coconut milk, give it a good mix then simmer for 10 minutes in medium heat.
  4. Season with fish sauce and freshly ground black pepper.
  5. Serve while hot.



2 Responses

  1. suituapui says:

    Pumpkin! We have so many ways of cooking it – this is different. Bet it’s good – can’t go wrong with prawns. Yum yummm!!!

  2. mjskitchen says:

    Never would have thought to add winter squash to shrimp, but this looks quite good.

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: