Coco Milky Squash

>> April 14, 2010

This recipe kinda brings me back to my good old days with my roomate, a good friend, and an adopted sister, Iya (we adopted each other haha) when I was living with her. This is one of our many budget dishes she taught me, and so far one of our favorites. Making this dish made me miss her, and I never thought peeling and chopping the squash can be lonely without her - and ate. Well... we leave the squash to ate's hands since it's such a pain to peel and chop it. I definitely miss the chickahan while cooking, and her undisputed reputation - when you let her take the ladle for taste test, especially if she sprinkled a little bit of salt and pepper for minor adjustments - man, you just lost your dish. It's hers now haha.

Ok so here's how her yummy "pauso" goes :P

Coconut squash with pork and string beans.

- 1/4 medium size squash, peeled and chopped into chunks (depends how much squash you want in the dish).
- 6 strands of string beans, chopped about 2 1/2 inches long.
- Fresh squeezed coconut milk. You can also use UHT coconut milk that you can get from supermarket if you can't get freshly grated coconut.
- salt to taste.
- 1/4 kg of pork, cut into small chunks.
- 3 cloves of garlic, finely chopped.

1. Heat pot with a little bit of oil and saute the finely chopped garlic until it's golden brown.
2. Add the pork. Pour about 2-3 cups of water and bring to a boil. I usually just put enough covering the pork.
3. When the pork is a little bit soft, put the squash. It may take a while to softened the squash.
4. When the squash is a little bit soft, pour the coconut milk. Let it simmer until it is thickened quite a bit.
5. I like it when the squash is really soft that it kinda melts in the dish. And when this happens, that's the only time I put the string beans.
6. Add salt according to your taste.
7. You'll know the string beans is cooked when it turns to bright green. I like keeping it half cooked because I love crunchy veggie.

Serves 2.

Mark loved it. So cheers dear kesa!


john say,  April 15, 2010 at 8:33 PM  

mouth watering!

Keshpogi April 16, 2010 at 4:11 AM  

Sarap. My suggestion to improve it: Use butter *ay sobra!* hehe and use only the freshly squeezed coconut milk; use the second squeeze to simmer the meat and squash then use the first squeeze (kakang gata) to make it creamier.

Also, press/squeeze one or two chunks of squash to mix it with it with the sauce/soup of the dish.

Miss Yap April 16, 2010 at 5:17 PM  

Thanks kesh! Yeah, I aggree, i love the melted squash in the soup... mmmm! Kakang Gata is really the best, unfortunately i don't live close a fresh market. Kaya pag mabilisan lang, i use UHT coconut. Next time i'll use butter mmmm... nagutom tuloy ako.

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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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