My Crab and Squash Tidbits

Here's a squash recipe I tweaked to fit into my newly designed wellness menu:

3 cups peeled and cut tidbit sized squash
green chilies
1 1/2 cups of coconut milk
4 regular sized blue crabs steamed, (Remove claws, and slice each crab in to two, set aside)
2 small dried bayleaf
1/2 tsp cumin
1 small onion quartered
5 cloves of pounded garlic
2 tbsps vegetable oil
5 cloves of pounded garlic

On low heat, saute garlic on vegetable oil, then add onions. Add the 3 cups of squash. When squash is half-cooked, add crabs. Stir often to avoid veggie burning. Add bayleaf, salt, cumin and coconut milk. Cook until coconut begins to oil and curdle. Add green chilies.

Serve hot.
Serves 4.

Popular posts from this blog

Tora Bika Cappuccino

MSG in most coffee blends?

Pininyahang Manok cooked Marikina style