Recipe of Award-winning Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines.

Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, kabocha squash simmered in coconut milk - a taste of the phillipines. One of my favorites. This time, 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 well liked of current trending meals in the world. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we must 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 that.

The ingredients needed to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:

  1. {Make ready of Kabocha squash.
  2. {Make ready of Onion.
  3. {Take of Garlic.
  4. {Take of Coconut milk.
  5. {Get of tablespoon, minced Sakura shrimp.
  6. {Make ready of Salt.
  7. {Get of Vegetable oil.

Steps 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..

So that's going to wrap it up for this exceptional food kabocha squash simmered in coconut milk - a taste of the phillipines recipe. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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