Steps to Prepare Speedy Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Great recipe for Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. This is "ginataang kalabasa," my favorite Filipino dish.

Here is the best “Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines” recipe we have found so far. This will be really delicious.

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

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

I make this tasty dish whenever I can buy the squash at the grocery store.It can be eaten cold and is a good side dish for the bento box.Be careful when slicing the kabocha squash as the skin is very hard.However, it can be eaten and it cooks easily.

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

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..

This is the lunch I packed for Ro-Ri San this morning.The boys have a similar bento in their Zojirushi Mr.Here is how you cook it.

Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk.This is my "macaroni and cheese," with rice and tender kabocha squash assuming the roles of pasta and cheddar.Cut Kabocha Squash into Equal Size.Do not underestimate this simple tip.To make sure all the squash pieces are evenly cooked, you want to cut the kabocha squash in similar sizes.