Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kabocha squash simmered in coconut milk - a taste of the phillipines. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something which I have loved my whole life.
-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.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:
- Prepare 1/4 Kabocha squash
- Take 1/4 medium Onion
- Get 1 clove Garlic
- Make ready 200 ml Coconut milk
- Prepare 1 tablespoon, minced Sakura shrimp
- Prepare 1/2 tsp Salt
- Take 1 Vegetable oil
When kabocha is almost tender, add the liquid part of the coconut milk and bring to boil. 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.
Steps 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.
Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple The kabocha should have a chestnut-like texture. Pepper and Himalayan salt Wash the Kabocha squash and pat dry. Place the squash into a cookie sheet ( lined with aluminum foil). Add the can of coconut milk and bring to a boil. Keep on stirring to keep it.
So that is going to wrap it up for this special food kabocha squash simmered in coconut milk - a taste of the phillipines recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
