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

Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines. Ginataang Kalabasa is a comforting Filipino stew with kabocha squash, green beans, shrimp, and spinach stewed in coconut cream. It's super quick to whip up at home! If you liked this recipe, please give a thumbs up and SUBSCRIBE for more Filipino and tropical inspired flavors!

It might have something to do with the fact that it's the most readily available vegetable in the Philippines that comes closest to resembling a sweet potato and a pumpkin. Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. You can cook Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines using 7 ingredients and 5 steps. Here is how you achieve that.

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

1. You need 1/4 of Kabocha squash.
2. Prepare 1/4 medium of Onion.
3. It's 1 clove of Garlic.
4. You need 200 ml of Coconut milk.
5. It's 1 of tablespoon, minced Sakura shrimp.
6. Prepare 1/2 tsp of Salt.
7. You need 1 of Vegetable oil.

Simmered Kabocha Squash is great for the bento box. This is the lunch I packed for Ro-Ri San this morning. The boys have a similar bento in their Zojirushi Mr. Bento I really like the taste and texture of kabocha squash.

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

I'd even eat it as a meal. Great choice to leave part of the skin on for colour. 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. We've garnished with fresh cilantro, but if cilantro isn't your thing you could easily skip it.