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.
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.
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.
Cook until the kabocha squash is slightly firm when poked with a chopstick. Add the rest of the coconut milk and season with salt.
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.
You can really enjoy the good combination of kabocha squash and coconut milk. If you cook it too much, the kabocha squash will become syrupy and melt away. So, make sure to cook so that the kabocha squash is slightly firm and not falling apart.