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

Name: Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1/4 medium Onion; 1 clove Garlic; 200 ml Coconut milk; 1 tablespoon, minced Sakura shrimp; 1/2 tsp Salt; 1 Vegetable oil

cookpad.japan @cookpad_jp

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

This is "ginataang kalabasa," my favorite Filipino dish. It goes well with rice, but I recommend serving this with bread.

cookpad.japan @cookpad_jp

This is "ginataang kalabasa," my favorite Filipino dish. It goes well with rice, but I recommend serving this with bread.

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Ingredients

2 servings

1/4Kabocha squash
1/4 mediumOnion
1 cloveGarlic
200 mlCoconut milk
1tablespoon, minced Sakura shrimp
1/2 tspSalt
1Vegetable oil

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Steps

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.