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

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

Country:
vietnam

Prepared: 2010-11-30

Categories: International | Vegetarian

Makes: 2 to 3 as a main dish, or
4 to 6 with 2 or 3 other dishes

Recipe Source: "Into the vietnamese kitchen" by andrea nguyen