This squash vegetable made in coconut milk is not a stranger dish to me. Although, it’s my first time to make this popular Filipino recipe, I grew up with our mom making it every now and then. This viand is rich of nutritions, (vitamins, minerals and fiber) which comes particularly from the squash itself, and all other substances being combined in this palett. Aside from being creamy and delicious, kabocha squash is also a low-carb and has a very low calories stuff. And it could be served during lunch or dinner with hot steamed white rice.
Philippines is populated with tons of coconut farm lands. A lot of times, when you see one you’ll see all kinds of vegetables mushrooming around. Thus, typically includes trellises of squash and string beans. So having the abundance of coconuts and squash all over the country, I’m not surprised if this dish is one of the many’s favorites.
After going through the ingredients, you’ll notice some additions to the list. Yes, that’s me. When making food, I tend to tweak the recipe by adding some new “guys” to it. And a little twist often produce delicate and wonderful dish. So, with all these facts, aren’t you hungry yet? 😉
- 3 tablespoons unsalted butter
- 4 cloves garlic, chopped
- medium size ginger, thinly sliced
- 1 lb large shrimp, deveined and heads on
- 3 tablespoons olive oil
- 1 medium red onion, chopped
- 3 ripe tomatoes, sliced
- ½ pound pork belly, sliced
- 1 tablespoon fish sauce
- 2 cups coconut milk
- 1 cup coconut cream
- 10 string beans, cut into 3-inch length
- ½ pound kabocha squash, skinned and cubed
- 4 serrano red/green chili peppers
- 5 sprig fresh chives, knotted
- 8-10 fresh basil leaves
- Salt and black pepper to taste
Heat butter in a skillet or deep pan over high heat. Sauté the garlic, and ginger for 2-3 minutes. Add the shrimp and cook for 2 minutes. Remove from the pan, transfer to a clean bowl and set aside. On the same pan, add the oil, onion, tomatoes and pork. Sauté for 2-3 minutes. Add the fish sauce and pour in the coconut milk and cream. Cook for 5-8 minutes. Add the beans and cook for another 5 minutes. Add the squash, chile peppers and chives, and cook for another 5 minutes (Do not over cook the beans and squash). Put the shrimp back in the pan and the basil, season with salt and pepper to taste. Simmer for 1 minute and then remove from the heat. Transfer to a serving plate. Serve hot over plain white rice.
Prep: 30 minutes | Cook: 25 mins | Yield: 4-5 servings | Level: Easy