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

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

Potatoes, Octopus, and Kabocha Squash. This coconut milk-simmered kabocha dish is very tasty.

Ingredients: 2-3 servings

Kabocha squash
1/4 medium
1 clove
Coconut milk
200 ml
Sakura shrimp
1 tablespoon, minced
1/2 teaspoon
Vegetable oil
as needed


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.

Story Behind this Recipe

This is "ginataang kalabasa," my favorite Filipino dish. It goes well with rice, but I recommend serving this with bread.