The kabocha squash is available year-round but I like to cook this dish Gulay Sa Gata or vegetables in coconut milk during the colder season. There is something about the rich, thick coconut milk with hints of ginger, onions and garlic as the base that make this entree hard to resist. This is an Asian In AmericaMag recipe. Serves 2 to 4.
kabocha squash - 2 cups, cubed
vegetable oil - 2 Tablespoons
garlic - 2 cloves, peeled, minced
onion - 1 whole, chopped
fresh ginger - 1 knob, peeled, sliced thin in 1-inch slices, about 1/2 Tablespoon
tomatoes - 2 pieces, sliced
fresh shrimps - 1/2 pound, peeled, deveined
shrimp paste (bagoong) - 1 Tablespoon
organic vegetable broth - 1/2 cup
coconut milk - 1 cup (canned or from fresh coconut)
long green beans (sitaw) - 1 bundle, sliced into 2-inch long pieces, about 2 cups
sea salt - 1 teaspoon
freshly ground black pepper powder - 1 teaspoon
boiled rice - for serving
Par-boil the squash in a medium stock pot with water for about 15 minutes till it is slightly soft. Drain then set aside.
In a large skillet, over medium high heat, add the vegetable oil. Sauté the onions, garlic, ginger, tomatoes. Add the fresh shrimps. Continue cooking till shrimps turn pink for about 8 minutes.
Blend in the broth and the shrimp paste (bagoong). Add the pre-boiled kabocha squash and the long green beans. Cook for about 8 to 10 minutes more till squash cubes are soft.
Add the coconut milk at this last stage of cooking. Season with salt and pepper. When the liquid starts to boil and vegetables are just about cooked, turn off the heat. (Note: do not let the coconut milk boil too long or it will curdle).
Serve warm with boiled jasmine white rice.