| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 26g | 16g | 15g |
| sugars | fibre | protein | salt |
| 3g | 3g | 30g | 0.6g |
Why I Love Filipino Squash and Long Beans in Coconut Milk
There’s something incredibly heartwarming about a dish that can transport you to another part of the world, and this is just the case with the Filipino Squash and Long Beans in Coconut Milk. While I grew up on a hearty mix of traditional Italian-American favorites, I’ve always been intrigued by globally-infused recipes that embody the soul of different cultures. And this particular dish, with its rich blend of textures and flavors, does precisely that.
A Filipino Treasure
What I love about this recipe is how each ingredient works harmoniously together to form a delightful dish. The succulent chunks of squash, the crisp long beans, and the juicy shrimps all simmered in a luscious coconut milk broth yield a comfort food that is truly a treasure of the Filipino cuisine. There’s something wildly satisfying about how the sweetness of the squash, the creaminess of coconut milk, and the natural saltiness of shrimp comes together in a nourishing, flavorful medley.
Flavors That Bring a Sense of Adventure
The Squash and Long Beans in Coconut Milk doesn’t just mimic the food you find in Manila’s bustling markets, it virtually transports you there. Inspired by the Filipino culinary wizard Claude Tayag, this recipe pays homage to the comforting hot pots found across the Philippine Islands. I love this recipe because it holds the essence of a land I’ve never physically traveled to but have come to appreciate through the flavors their cuisine offers.
As with traditional Italian meals, this recipe seamlessly makes way for accompaniments. It tastes delightful when paired with white rice or even garlic-fried rice (aka Sinangag in the Philippines). Looking for a further eastern thrill? Serve it alongside Pancit, a classic Filipino noodle dish, for a hearty, satisfying meal.
While my home kitchen in New Jersey may be miles away from the Philippines, the Squash and Long Beans in Coconut Milk bridges that gap by allowing us to taste an authentic piece of Filipino culture. This, in essence, is why I love this recipe; it opens our palate to global flavors and reaffirms that good food has the power to transport, connect and invoke memories – or create new ones.
What You’ll Need
Method
Step One
Presoak the long beans in cold water for about 15-20 minutes. Drain and set aside.
Step Two
Heat the cooking oil in a large pan over medium heat. Add the garlic and onion, sauté until the onion becomes translucent and the garlic becomes aromatic. Add the tomato and sauté until it becomes soft.
Step Three
Add the shrimp to the pan and cook until it turns pink. Remove the shrimp from the pan and set aside.
Step Four
Add the squash cubes to the pan. Cook for a few minutes until the squash starts to soften. Add the long beans and cook for another minutes.
Step Five
Pour the coconut milk over the vegetables, make sure they are fully submerged. Simmer for about 15-20 minutes, until the vegetables are cooked but still firm.
Step Six
Return the shrimp to the pan and add the coconut cream. Stir well to combine.
Step Seven
Season with salt and pepper to taste. Simmer on low heat for another 10 minutes to allow the flavors to combine.
Step Eight
Remove the pan from the heat and serve the dish hot with rice on the side. Enjoy your Squash and Long Beans in Coconut Milk!
