Recipe of Award-winning Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines using 7 ingredients and 5 steps. Here is how you can achieve that.

This is "ginataang kalabasa," my favorite Filipino dish. It goes well with rice, but I recommend serving this with bread. You can really enjoy the good combination of kabocha squash and coconut milk. If you cook it too much, the kabocha squash will become syrupy and melt away. So, make sure to cook so that the kabocha squash is slightly firm and not falling apart. Recipe by Hoink

Ingredients and spices that need to be Prepare to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:

1. 1/4 Kabocha squash
2. 1/4 medium Onion
3. 1 clove Garlic
4. 200 ml Coconut milk
5. 1 tablespoon, minced Sakura shrimp
6. 1/2 tsp Salt
7. 1 Vegetable oil

Instructions to make to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

1. Remove the fibrous parts out of the kabocha squash, peel, and cut into bite-sized pieces. I weighed mine and it was 400 g. Thinly slice the onion, and roughly mince the garlic.
2. Put the vegetable oil, onion, garlic, and sakura shrimp into a frying pan and sauté over heat. Once the garlic is slightly browned, add the kabocha squash.
3. Stir fry lightly. Once the surface of the kabocha squash becomes slightly translucent, add 2 tablespoons of coconut milk. Cover the pan and cook for 5 minutes over low heat.
4. Cook until the kabocha squash is slightly firm when poked with a chopstick. Add the rest of the coconut milk and season with salt.
5. Cover the pan again, and cook for 5 more minutes to finish ♪ Ideally, the kabocha squash should be firm enough so that it won't fall apart when you flip them over.

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So that's going to wrap this up for this special food Simple Way to Make Homemade Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!