Squash and Malunggay in Coco Milk

Locally known as "latik" or "lutik," this vegetable viand is a staple every time squash abounds. Usually, this is served hot and paired with rice. Here is how to make one for your table.



2 T canola oil
1 medium red onion, chopped
3 cloves garlic, crushed and chopped
3 medium ripe tomatoes (may be omitted)
1 medium squash, sliced, seeded and cubed
coconut milk (1st squeeze and 2nd squeeze)
1 T curry powder
Salt and pepper to taste


To prepare the first squeezed milk (about a cup, put about two table spoon water and squeeze the coconut milk out of the grated flesh. Reserve the milk.
To make the second squeeze of milk, put 2 cups water in the coco milk and squeeze and reserve the milk (about two cups) and then discard the flesh.

To cook, saute onion in a large skillet until translucent, add garlic until browned and fragrant. Add the ripe tomatoes and stir fry until the flesh is crushed and soupy. Add the cubed squash and add the second coco milk. Cover and stir occasionally until the squash is tender (about 5 minutes). Season with curry, salt and pepper according to taste.

Mash half of the solid squash in order to blend as soup. Add malunggay and the first squeezed coco milk. Let stay in fire for 1 minute and remove from fire.