Easiest Way to Prepare Ultimate Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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 recipe, we have to first prepare a few components. You can cook Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines using 7 ingredients and 5 steps. Here is how you cook it.

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 is going to wrap this up with this special food Simple Way to Make Award-winning Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!