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Tuesday, November 02, 2010

Squash With Coconut Milk

1/4 regular sized squash
2 cups thick coconut milk
1/2 onion, sliced
4 cloves garlic
2 teaspoons salt
3 tablespoons oil
Salt to taste
1/2 teaspoon vetsin

Pare the squash and cut into cubes. Grate the coconut and extract 1 cup thick coconut milk. Extract again another cup for cooking. Saute the garlic and onions. Add the squash and the second coconut milk. Cook until done. When almost dry add the thick coconut milk and stir. Let it simmer and take it from fire.

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