Sharon found this recipe on Foodgawker and I finally made it today. It was very good, but I am a bit confused about the directions. After following the directions, the squash was floating in a soup. I wasn't sure if I was to serve with a slotted spoon, or what. I ended up draining off quite a bit of the liquid and roughly mashing the squash. Has anyone else made this yet?
Fug Tong Gang Buad Squash Cooked in Coconut Milk!
Serves 4
1/2 teaspoon salt
2 cups pumpkin, or other yellow meat squash
1/3 cup palm sugar
1/2 cup coconut milk
1 cup water
Peel the squash, chop into 1/2 in. dice. Add all ingredients to 3 qt saucepan and heat over medium until steam rises rapidly. Do not allow to boil, the coconut milk will curdle. Turn heat down to medium low, stirring occasionally. When it starts to simmer turn to low heat. Remove from heat when squash is tender, about 20-25 minutes. Serve immediately or cover with lid. Tastes equally good warm, room temp, or cold.
Fug Tong Gang Buad Squash Cooked in Coconut Milk!
Serves 4
1/2 teaspoon salt
2 cups pumpkin, or other yellow meat squash
1/3 cup palm sugar
1/2 cup coconut milk
1 cup water
Peel the squash, chop into 1/2 in. dice. Add all ingredients to 3 qt saucepan and heat over medium until steam rises rapidly. Do not allow to boil, the coconut milk will curdle. Turn heat down to medium low, stirring occasionally. When it starts to simmer turn to low heat. Remove from heat when squash is tender, about 20-25 minutes. Serve immediately or cover with lid. Tastes equally good warm, room temp, or cold.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!