Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 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 bit unique. This will be really delicious.
Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something which I have loved my whole life. They’re fine and they look fantastic.
-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 get started with this particular recipe, we must 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.
The ingredients needed to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:
- Prepare 1/4 Kabocha squash
- Make ready 1/4 medium Onion
- Make ready 1 clove Garlic
- Get 200 ml Coconut milk
- Get 1 tablespoon, minced Sakura shrimp
- Get 1/2 tsp Salt
- Prepare 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. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
