Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kabocha squash simmered in coconut milk - a taste of the phillipines. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
-HEALTH BENEFITS OF THIS MEAL- Currently, one of the biggest health benefits of winter squash, including Kabocha Squash, is that it is extremely vitamin-rich. I ALWAYS keep my kitchen stocked with at least half of the items on this list to ensure I have healthy options at home. Add squash and pour coconut milk.
Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook kabocha squash simmered in coconut milk - a taste of the phillipines using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:
- Make ready 1/4 Kabocha squash
- Take 1/4 medium Onion
- Take 1 clove Garlic
- Prepare 200 ml Coconut milk
- Take 1 tablespoon, minced Sakura shrimp
- Take 1/2 tsp Salt
- Make ready 1 Vegetable oil
If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. I love this Kabocha Squash Lentil Curry! A creamy and healthy way to serve your favorite curry. It might have something to do with the fact that it's the most readily available vegetable in the Philippines that comes closest to resembling a sweet potato and a pumpkin.
Instructions to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:
- 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.
- 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.
- 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.
- Cook until the kabocha squash is slightly firm when poked with a chopstick. Add the rest of the coconut milk and season with salt.
- 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.
Add solidified part of coconut milk and mix well. When kabocha is almost tender, add the liquid part of the coconut milk and bring to boil. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple The kabocha should have a chestnut-like texture. If there is too much liquid left in the bottom of the pan And it's very versatile - check out this quick coconut curry for another tasty way to prepare it: http. To me, kabocha squash tastes like a stick of butter when it has been roasted and mashed, and we all know how we all feel about butter.
So that’s going to wrap it up with this exceptional food kabocha squash simmered in coconut milk - a taste of the phillipines recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
