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Wednesday, October 22, 2014

Squash in Coconut Cream

Yup, another quick cooking for busy me, and perhaps for working guys and gals who do not have much time to cook. Vegetables are healthy but the tedious way of preparing them for cooking make us think of having meat instead. I promised myself of having healthy diet. The thought of slicing washing and preparing veggies for cooking at times makes me think otherwise. Oh, yes, it feels good to be lazy after work. Lie down on my red couch and watch the news. If I still have spare time before I go to sleep, I go online and read blogs.

It is good this veggie is easy to prepare. I would buy about a quarter slice of this squash at the supermarket. To prepare, wash thoroughly, peel off the skin like you are peeling off carrots or potatoes. Cut in smaller quarters, put in a pan, add thinly sliced onions, peeled clove of garlic, pepper corn and laurel leaf. Pour enough water bring to boil for about three minutes. Add a sachet of coconut cream add long green pepper. Stir with a spoon to remove the lump while pouring the coconut cream.  Let it simmer for another three minutes.  Be careful not to overcook as the squash could look like baby food if you do. Notice I did not write add salt. The coconut cream is already seasoned with salt.

How do you choose a good variety of squash? Well, chose one that has yellowish orange in color close to the color of an egg yolk.  Pale yellow does not taste very good. 

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