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

1. 1

   Remove the fibrous parts out of the kabocha squash, peel, and cut into bite-sized pieces.

2. 2

   I weighed mine and it was 400 g. Thinly slice the onion, and roughly mince the garlic.

3. 3

   Put the vegetable oil, onion, garlic, and sakura shrimp into a frying pan and saute over heat.

4. 4

   Once the garlic is slightly browned, add the kabocha squash.

5. 5

   Stir fry lightly.

6. 6

   Once the surface of the kabocha squash becomes slightly translucent, add 2 tablespoons of coconut milk.

7. 7

   Cover the pan and cook for 5 minutes over low heat.

8. 8

   Cook until the kabocha squash is slightly firm when poked with a chopstick.

9. 9

   Add the rest of the coconut milk and season with salt.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.