Winter Squash Simmered In Coconut Milk (Bi Do Ham Dua)

Categories: International | Vegetarian | Vietnam

Ingredients:

  • 1/2 cup raw peanuts
  • 3/4 pound banana squash, peeled and cut into 1-inch cubes
  • generous 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 cup coconut milk
  • 1 cup water
  • 1 small sweet potato (about 1/2 pound), peeled and cut into 1-inch cubes
  • 1 tbsp. chopped fresh cilantro.

Preparation:

  • to give the peanuts a head start in cooking, put them in a small saucepan with water to cover by 1 inch.
  • place over medium heat, bring to a boil, and boil for about 15 minutes, or until the nuts are chewy but crunchy and about half cooked.
  • bite into a nut to see if they are ready
  • meanwhile, put the squash cubes in a medium saucepan, add the salt and sugar, and toss the squash to coat.
  • when the peanuts are ready, drain and add to the squash.
  • add the coconut milk and water to the squash and peanuts and bring to a simmer over medium heat.
  • cook for 3 to 5 minutes, or until the squash has slightly softened.
  • add the sweet potato and stir gently to combine well.
  • the liquid should just cover the vegetables; if it doesn't add water as needed.
  • continue at what sounds like a loud simmer for 15 to 20 minutes, or until the squash and sweet potato are tender but not mushy.
  • test for doneness by poking a few pieces with a knife
  • you want the sweet potato and squash to retain some of their individuality, the peanuts to still have a bit of crunch, and the sauce to be a creamy yellow.
  • remove from the heat and let stand for a few minutes to allow the flavours to settle
  • during that time the sauce will thicken and deepen in color.
  • if you are not serving the stew right away, cover the pan.

Notes:

  • i just used a bag of unsalted peanuts
  • I used butternut squash instead of banana squash
First Made:
2010-11-30
Yield:
2 to 3 as a main dish, or 4 to 6 with 2 or 3 other dishes
Country:
Vietnam




http://rubby.ca/cookbook/recipe.php?id=580