Easiest Way to Prepare Perfect Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, kabocha squash simmered in coconut milk - a taste of the phillipines. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:

1. Take 1/4 Kabocha squash
2. Make ready 1/4 medium Onion
3. Make ready 1 clove Garlic
4. Take 200 ml Coconut milk
5. Make ready 1 tablespoon, minced Sakura shrimp
6. Get 1/2 tsp Salt
7. Make ready 1 Vegetable oil

Instructions 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 this up with this exceptional food kabocha squash simmered in coconut milk - a taste of the phillipines recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!