This is one of my favorite veggie dish, I’d like to share this because not only is this so delicious, it is also very simple and easy to cook..as most of my favorite dishes are. You can have this with fish or any meat- fried, broiled, grilled or steamed. You only need a few ingredients which you may already have in stock or can be easily found in any supermarket or grocery store.
We call this dish ginataan calabasa in Filipino. Ginataan actually means cooked in coconut milk; mostly anything, whether sweet or savory that is cooked in or with coconut milk is called ginataan, you can add just about anything as a main ingredient like in this dish squash is used, you could try adding prawns or crab and some green chilies to this and it’s one of the most delicious thing you’ve ever tasted. If only my husband’s not allergic to seafood, I would have included it.
For vegetarians, you may also want to try adding okra and eggplant or make this dish with eggplant alone, it’s just as delicious especially if you like eggplant. I hope that you’ll give this recipe a try, I have a feeling you’ll like it 😉
saute garlic, onion, ginger and squash, add coconut milk..simmer
add the pure coconut milk and chilli leaves..cook for a few more minutes and you’re done!
RECIPE FOR SQUASH in COCONUT MILK
2 cups of squash, cut into chunks
1 medium red onion, minced
1 teaspoon minced ginger root
2 cloves garlic, minced
1 red chilli pepper or (2 pcs green chillies, whole with tip cut off), optional
1 bunch chilli leaves, optional or use other greens
fish sauce, to taste, optional; but I recommend using it if you have it in stock
2-21/2 cups coconut milk
1/2 cup pure coconut milk
note: if using canned coconut milk, you need about 2 cans, reserve 1/2 cup of coconut milk then dilute the rest with water to make 2 1/2 cups.
In a pan or saucepan, heat about a tablespoon of oil; when ready saute garlic, onion and ginger, cook for about a minute then add squash, season with salt and pepper. Saute for about 2 minutes then pour in about coconut milk (diluted), season with fish sauce, add in the red chilli pepper and bring to a boil, lower heat to simmer. Cook until the squash is tender and 3/4 of the liquid has evaporated, then add the pure coconut milk, cook on low heat for about 5 minutes, then add the chilli leaves if using, taste it, adjust the seasoning if necessary.
That’s all..serve with rice and meat, fish or chicken. YUm!