Instructions: Heat oil in a wok over medium-high heat. Stir-fry the chili, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.

This dish is better eaten with Lontong (Rice Rolls) or plain rice.

This recipe yields 6 servings, with other dishes.

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