Category : International Cuisine
Author : extremedzine
Hits : 3582
Date : 26/01/2003
1 x piece kabocha squash abt 1 lb2 tbl olive oil 2 x garlic cloves minced 1 x onion chopped 1 x Thai pepper see Note, minced 1 tbl minced ginger root 1 x tomato peeled, seeded, and diced 1 tbl Filipino shrimp paste ginisang bagoong see Note 1 tbl fish sauce patis, nam pla or nuoc nam 1 cup chicken stock 1 can coconut milk 13 oz 1/2 lb shelled small shrimp deveined
Peel and seed squash. Cut into 1-inch pieces. Set aside.Heat oil in 2-quart skillet over medium-high heat. Add garlic. Saute until it begins to turn light golden, 5 to 6 minutes. Add onion, pepper and ginger. Reduce heat. Cook until onion becomes translucent, 8 to 10 minutes.Add tomato, shrimp paste, fish sauce and squash. Saute over medium heat 5 minutes, taking care not to scorch vegetables. Turn heat to low if vegetables begin to brown too much.Add chicken stock and coconut milk. Bring to boil and simmer until squash is tender, 10 minutes. Add shrimp and cook another 3 minutes.This recipe yields 4 servings.
Good-quality pumpkin squash will be firm and heavy for its size. The coloring will be orange, although white varieties are available.
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