Recipe: Sambal & Coconut Braised Squash

Serve as a side-dish for Thanksgiving, or pair with steamed rice for an easy dinner!

Ingredients

2 C. CUBED PUMPKIN OR SQUASH - my #1 preference is Kabocha Squash!
1 ONION, julienned
1-2 TBSP SAMBAL
1 CAN COCONUT MILK
2-3 TBSP COOKING OIL, such as vegetable or canola oil
CILANTRO for garnish
FISH SAUCE - vegans, use salt!

Instructions

  1. In a large cold pan or wok, add the onion and 2-3 tablespoons of the oil. Place the pan over high heat and cook, stirring, until the onions are soft and translucent.

  2. Add the sambal to the pan (it will sizzle a bit!). Cook, stirring, until the sambal is fragrant and begins to caramelize with the onions.

  3. Add the squash and cook, stirring, until the mixture dries out (it’s OK if some of the mixture sticks to the bottom of the pan!).

  4. Pour in 1/2 the can of coconut milk to deglaze the pan.

  5. Cover the pan with the lid and reduce the heat to medium.

  6. Simmer until the squash is tender when pierced with a fork, 20-25 minutes. If the mixture is drying out at this stage and the squash is still firm, add a few tablespoons of water to help it soften.

  7. When stir-fry is almost done, add the fish sauce or salt to taste.

  8. Scatter hand torn cilantro leaves for garnishing just before serving.

  9. Enjoy!

Contributed by Holly Ong, co-founder of Singaporean food startup Sibeiho, with Pat Lau. Visit them in person or online, and shop their award-winning Sambal sauces!

740 NW 23rd Ave | Sibeiho.com

Brad Twiss