Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kabocha squash simmered in coconut milk - a taste of the phillipines. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Ginataang Kalabasa is a comforting Filipino stew with kabocha squash, green beans, shrimp, and spinach stewed in coconut cream. It's super quick to whip up at home! If you liked this recipe, please give a thumbs up and SUBSCRIBE for more Filipino and tropical inspired flavors! -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.
Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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 it.
The ingredients needed to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:
- Take 1/4 Kabocha squash
- Take 1/4 medium Onion
- Get 1 clove Garlic
- Make ready 200 ml Coconut milk
- Take 1 tablespoon, minced Sakura shrimp
- Prepare 1/2 tsp Salt
- Get 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. Simmered Kabocha Squash is great for the bento box. This is the lunch I packed for Ro-Ri San this morning. The boys have a similar bento in their Zojirushi Mr.
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.
Bento I really like the taste and texture of kabocha squash. I'd even eat it as a meal. Great choice to leave part of the skin on for colour. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. A splash of lime juice when ready to serve helps balance the natural sweetness of the squash.
So that’s going to wrap this up for this special food kabocha squash simmered in coconut milk - a taste of the phillipines recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at 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!
