Ingredients with Measurements:
- 1 medium-sized squash, peeled and cubed
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup bagoong alamang (shrimp paste)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a pot, heat the cooking oil over medium heat.
b. Add the onions and garlic and sauté until fragrant.
c. Add the bagoong alamang and stir for a minute.
d. Add the cubed squash and stir for another minute.
e. Pour in the coconut milk and water.
f. Bring to a boil then lower the heat and let it simmer for 15-20 minutes or until the squash is tender.
g. Season with salt and pepper to taste.
h. Serve hot with steamed rice.
10-15 minutes preparation time, 20-25 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 17g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Squash can be substituted with sweet potato or pumpkin.
- Bagoong alamang can be substituted with fish sauce.
Variations:
- Add sliced pork or shrimp for a meatier version.
- Add chili for a spicy version.
Tips and tricks:
- Be careful not to overcook the squash as it can turn mushy.
- Adjust the amount of bagoong alamang according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Top with chopped green onions or cilantro.
Pairings:
- Serve with grilled or fried fish.
Suggested side dishes:
- Steamed rice
- Grilled or roasted vegetables
Troubleshooting advice:
- If the squash is still hard after simmering for 15-20 minutes, add more water and continue simmering until tender.
Food safety advice:
- Make sure to use fresh ingredients and cook thoroughly.
Food history:
- Ginataang kalabasa at bagoong alamang is a popular Filipino dish that originated in the southern part of the Philippines.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine