Coconut Cream@Kulinarya

For today's Kulinarya Club theme of Gata (Coconut Cream), I made Guinataang Sitaw at Kalabasa (Prawns, Long Beans and Butternut Squash in Coconut Cream) with a twist, inspired by my brother-in-law in Vancouver. His addition of lemon grass adds another level of fragrance to the dish, and using grated fresh coconut with its juice naturally sweetens the broth.

Now for my twist within a twist (blame it on my watching Inception yesterday, which was about a dream within a dream within a dream), I marinated the prawns in garlic and cilantro, added some crisp-fried pork belly lardons, and baked the dish with a browned topping of ground peanuts and bread crumbs.

I usually make this guinataang gulay with a thick coconut cream sauce, and sometimes it can get cloying. This version was pleasantly light, and very flavorful.

As an option, I would add one or two long green chillies while cooking the vegetables for a spicier dish.

Masarap, Arnel. Salamat!

Guinataang Sitaw at Kalabasa

Prawns, Long Beans and Butternut Squash in Coconut Cream

1 small onion, diced

1 garlic clove, minced

1 inch piece ginger, grated

1/2 stalk lemon grass, halved lengthwise

1 fresh coconut, meat grated, juice set aside

1 slice pork belly, boiled to soften, then diced
and fried crisp

500g prawns, peeled and deveined, marinated

in minced garlic and cilantro

1/4 piece butternut squash, peeled and diced

1 bunch long beans, cut into 3 inch pieces

200 ml coconut cream

1 tablespoon fish sauce

1/4 teaspoon salt

freshly ground pepper

handful of peanuts, ground

panko bread crumbs

peanut oil

Sautee onion, garlic and ginger in oil over medium heat.

Add prawns and crispy pork. Sautee until prawns just turn pink. Add grated coconut, coconut water and cream. Place lemon grass stalks into liquid. Bring to a boil.

Immediately add long beans and squash, fish sauce, salt and pepper. Mix well, cover and simmer on low heat until vegetables are soft, about 20 minutes.

When vegetables are done, remove lemon grass stalks, and transfer to a baking dish. Prepare crumb topping by combining ground peanuts, bread crumbs and a tablespoon of oil to bind. Sprinkle mixture over vegetables and brown under a broiler (watch carefully so you don't burn the topping).

Serve with steamed white rice and a slice of lime or calamansi.