Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, kabocha squash simmered in coconut milk - a taste of the phillipines. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seasoned with ginger, coconut milk, + red Thai curry paste for the win! Its super easy to make. -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.
Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines is something that I’ve loved my entire life.
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 cook that.
The ingredients needed to make Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:
- Prepare 1/4 Kabocha squash
- Take 1/4 medium Onion
- Take 1 clove Garlic
- Prepare 200 ml Coconut milk
- Take 1 tablespoon, minced Sakura shrimp
- Take 1/2 tsp Salt
- Prepare 1 Vegetable oil
Simmer for five minutes or until squash is soft, stirring occasionally Kabocha squash can be found at Asian grocery stores and some farmers markets. Most notably, Nuco sources its coconuts from the Philippines and are sustainably-grown, organic. 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. Simmered Kabocha Squash (Kabocha Nimono)La Fuji Mama. kombu, dashi, soy sauce, mirin, kabocha squash.
Steps 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.
Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. A splash of lime juice when ready to serve helps balance the natural sweetness of the squash. Pepper and Himalayan salt Wash the Kabocha squash and pat dry. Place the squash into a cookie sheet ( lined with aluminum foil). Add the can of coconut milk and bring to a boil.
So that is going to wrap it up with this exceptional food kabocha squash simmered in coconut milk - a taste of the phillipines recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
