electrolux137
Well-known member
~
~
Arlee's friend Ronnie from Nashville sent him a big Filipino squash called "upo." He told me to cook it. I asked how and he said to stir-fry it. Well, that sounded too mundane a treatment for such an exotic squash, so I decided to do something a bit more elaborate with it.
I diced it into large chunks along with half a large red onion. Into a three-quart sauce pan it went, along with a cup and a half of coconut milk, a half-cup of dried chopped coconut meat and a quarter-cup dried sliced garlic. I seasoned it with coconut palm sugar, salt, cinnamon, nutmeg and allspice. I brought it to a gentle boil and let it bubble for a few minutes.
Then I reduced the heat a bit and added a tablespoon of cornstarch mixed into about a quarter-cup of milk. I added the cornstarch and stirred with a wooden fork until the sauce thickened up nicely. I added a teaspoon of vanilla extract and let it continue cooking for just a couple more minutes.
Meanwhile, I had had some boneless cross-ribeye steaks dry-rub marinating in the refrigerator. I put the steaks into the broiler. Then I made sliced garlic toast from a hard roll, using butter and large slices of dried garlic, toasting it in toaster oven just until barely golden-brown and crisp.
I served the upo in small soup dishes and plated the steak and toast on dinner plates. A spring each of fresh oregano and thyme made a lovely presentation, and I served it with chilled water with orange slices.[this post was last edited: 10/6/2014-01:06]
~
Arlee's friend Ronnie from Nashville sent him a big Filipino squash called "upo." He told me to cook it. I asked how and he said to stir-fry it. Well, that sounded too mundane a treatment for such an exotic squash, so I decided to do something a bit more elaborate with it.
I diced it into large chunks along with half a large red onion. Into a three-quart sauce pan it went, along with a cup and a half of coconut milk, a half-cup of dried chopped coconut meat and a quarter-cup dried sliced garlic. I seasoned it with coconut palm sugar, salt, cinnamon, nutmeg and allspice. I brought it to a gentle boil and let it bubble for a few minutes.
Then I reduced the heat a bit and added a tablespoon of cornstarch mixed into about a quarter-cup of milk. I added the cornstarch and stirred with a wooden fork until the sauce thickened up nicely. I added a teaspoon of vanilla extract and let it continue cooking for just a couple more minutes.
Meanwhile, I had had some boneless cross-ribeye steaks dry-rub marinating in the refrigerator. I put the steaks into the broiler. Then I made sliced garlic toast from a hard roll, using butter and large slices of dried garlic, toasting it in toaster oven just until barely golden-brown and crisp.
I served the upo in small soup dishes and plated the steak and toast on dinner plates. A spring each of fresh oregano and thyme made a lovely presentation, and I served it with chilled water with orange slices.[this post was last edited: 10/6/2014-01:06]
