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Kabocha Squash Simmered In Coconut Milk - A Taste Of The Phillipines Recipe

Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines Recipe
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Serving : 2
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Prepare the ingredients before making Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines in your home. Then, follow these steps below to serve Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines for your family or friends.

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

  • 1/4 Kabocha squash
  • 1/4 medium Onion
  • 1 clove Garlic
  • 200 ml Coconut milk
  • 1 tablespoon, minced Sakura shrimp
  • 1/2 tsp Salt
  • 1 Vegetable oil

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

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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