Ginataang Kalabasa (Butternut Squash with Coconut Milk) is one of my fave of my mother's cooking!
I am from Manila where coconut abound and we use it in our dish! A lot.
When I arrive here I am always finding a way to cook the same meals. Some meals that I love are hard to re-create here as the ingredients are not available even on Asian Stores. But this is one of the easiest & simplest and a nice way to start of you want to try Filipino/Asian cuisine. I would want to open and prepare my own coconut milk but that would be very very hard in here. So I am just using the canned one. Not the same but good enough.
So lets start!
2 tablespoons sunflower oil
1 tablespoons garlic, minced
1 tablespoons onion, minced
1 can Coconut Milk
4 cups Squash, cubed
dash of salt & pepper
2 pieces finger peppers, chopped
5 pieces birds eye chillies, chopped
*I am cooking for a pre-schooler so I dont use the chillies. But if you want it spicy you can use peppers & chillies which believe me is so good when added to the dish.
- Heat oil, saute garlic & onion. Cook until onion is translucent and add the coconut milk. Simmer for 3-4 minutes and set aside.
- Blanch Squash in a pot of salted boiling water in about a minutes. Remove the bubbles forming on top of the boiling water as we dont want those. Then soak in an ice bath (or rinse with really cold water) to stop the cooking process. This will keep the texture and color of the squash.
- Reheat the coconut mixture and add the squash. Cook until the squash is tender and the coconut milk is reduced. (Add chillies if you are using them and let cook for a minutes more).
*You can also use string beans and aubergine in this recipe to replace the squash.
This is an entry to Tots100 and Betta Living Vegetarian Recipe Competition.