Filipino stew with coconut and squash is Sarap

Also known as Japanese pumpkin, kabocha squash is a wonderfully versatile winter squash variety. This sweet and creamy, orange-fleshed squash has an edible skin and is an amazing addition to many dishes from salads to stews.

You will recognize it if you are a Japanese food fan as it is usually used in tempura.

This squash is also used in Filipino cuisine as a replacement for their traditional Kalabasa squash. One of my favourite dishes is a simple stew called Ginataang Kalabasa at Sitaw which translates to a coconut stew with squash and green beans.

The beans used in this dish and most Filipino dishes are yard long beans, also known as snake beans, asparagus beans or Chinese long beans – you get the gist, they are very long.

We have been able to find them sold locally at specialty stores like Oriental Market in Kelowna or sometimes Superstore. They taste similar to French string beans but have a slightly different, enjoyable texture.

Another key ingredient to this dish and many Filipino dishes is a condiment called Bagoong. Pronounced BA-GOH-ong, it is a fermented shrimp paste that adds that secret flavour called umami to dishes. It is similar to Thai fish sauce, and like fish sauce, when you smell it, you may not think you will like it but when accompanying food, it is a sensation! In the Philippines, you will find this condiment made from scratch at home and in restaurants and served fresh; there is even a famous bar snack featuring fresh green papaya slices served with bagoong to dip into. Sarap! (means delicious in Filipino).