Easiest Way to Make Super Quick Homemade Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Quick Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 begin with this particular recipe, we have to first prepare a few components. 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 Take 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

Steps 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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