Yummy (Philippines) - - Everyday Recipes -

Serves 8 Prep Time 15 min­utes Cook­ing Time 40 min­utes

✔ 500 grams squash, peeled and cut

into 2-inch cubes (about 3 cups) ✔ 2 ta­ble­spoons veg­etable oil, di­vided ✔ salt and pep­per ✔ 5 medium egg­plants ✔ 1 cup diced red onions ✔ 1 head gar­lic, sliced, di­vided ✔ 3 ta­ble­spoons grated or finely

chopped ginger ✔ 2 to 3 bird’s eye chilies (sil­ing labuyo) ✔ 200 grams yard-long beans (sitaw), sliced into 3-inch pieces (about 2 cups) ✔ 1½ cups co­conut milk

(prefer­ably fresh)

1 Pre­heat oven to 425°F. 2 Toss squash with 1 ta­ble­spoon oil. Sea­son with pinches of salt and pep­per. Spread on a bak­ing sheet and roast for 30 min­utes or un­til golden brown. Set aside. 3 Prick egg­plants all over with a fork. Grill over coal or di­rectly on the flames of a gas stove, turn­ing oc­ca­sion­ally, un­til skin turns black. Set aside and let cool. Peel and cut into 1-inch cubes. 4 Heat re­main­ing oil in a pot over medium heat. Sauté onions with pinches of salt and pep­per un­til onions are translu­cent, about 5 min­utes. Add half the gar­lic, ginger, chilies; sea­son with salt and pep­per. Cook for 3 to 4 min­utes. 5 Add beans and ¼ cup wa­ter, scrap­ing the bot­tom of the pot. Cover and cook for about 3 min­utes or un­til beans turn vi­brant green. 6 Add eg­g­plant, squash, co­conut milk, and ¼ to ½ cup wa­ter. Bring to a sim­mer and sea­son with salt and pep­per. Stir in the rest of the gar­lic. Serve im­me­di­ately.

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