![]() Spoon some creamy Kabocha squash and coconut sauce on top. Add Kabocha squash and cook on medium-low for 8-10 minutes, until just tender. Meanwhile, heat 1 ½ cups coconut milk, remaining palm sugar, and salt in a small saucepan on medium heat. Turn heat off, and let sit 10 minutes longer. Bring to a boil, lower heat to a simmer, and cook, covered for 30 minutes. Place rice in a saucepan with ginger slices,½ the palm sugar, and water. This recipe uses a medium sized squash, about 1lb. Acorn squash can vary in size from 8oz to about 1 lbs. Rinse thoroughly and drain, removing any small stones. Ingredients and Variations Acorn Squash: A whole acorn squash should be dark on the outside and feel heavy in your hands without any soft spots. Soak black sweet rice in water overnight,covering the rice with 2” of water. The water will have a purplish color. Soaking black sweet rice (water will turn purple color) Here’s how I was taught to prepare winter squash, along with recipes for Creamy Kabocha Squash Soup with Lemongrass, Japanese Style Kabocha with Meat Sauce, and Thai Black Sweet Rice with Kabocha Cream.ġ cup black sweet rice (the rice is not actually sweet, but it has a stickier consistency than regular rice)ġ disk palm sugar, or more to taste, cut into slivers with a sharp knifeġ cup Kabocha squash, peel and seeds removed, and cut into ½” pieces Recently, I put together a dinner from soup to dessert using Kabocha squash.You can substitute buttercup or butternut squash if you wish (Kabocha is a little sweeter than these other two varieties). I’ve used Kabocha, buttercup and butternut squash interchangeably in recipes. Like other winter squash, kabocha can be roasted, steamed, baked or pan-fried. Its orange flesh is dense, sweet and creamy, almost like a mix between pumpkin and sweet potato. The sailors called it Cambodia abobora, and the Japanese named it kabocha. Kabocha squash, one of my favorites, is similar in taste and texture to buttercup and butternut squash. Winter squashes are excellent sources of vitamin A, vitamin C, potassium, fiber and manganese. ![]() Now I feel comfortable preparing almost any variety of winter squash I find. However, after taking a Japanese cooking class four years ago, not only was I introduced to Kabocha squash, but my instructor, a petite, sweet woman, also taught our class a few tricks that I was able to use right away.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |