Ampalaya with Coconut Milk

- 2 coconuts
- 2 cups water
- 1/2 to 1 cup bagoong alamang (shrimp paste)
- 3 medium-sized ampalaya
- 2 cloves garlic, whole unpeeled

- Wash ampalaya well and slice into 3/4-inch squares after removing seeds. Do not wash after slicing.
- Extract milk from coconut, using the 2 cups water.
- Cook coconut milk with garlic cloves. As soon as it begins to coagulate, add bagoong. When oil begins to form, add the ampalaya and continue cooking without stirring, until ampalaya is just crisp-tender.

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