AuthorBiteSizedA squash soup with a crunchy vegetable side!
Place kalabasa, onions, and garlic in a piece of foil then season with oil, salt, and pepper.
Roast in the oven for 1 hour. Puree in a food processor until a smooth paste.
In a pan over medium heat, sauté bagoong in butter for a few minutes and add flour. Continue to cook for a few minutes.
Whisk in chicken stock, puree, and coconut cream. Cook on medium heat while stirring until thickened.
Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined. Set aside the batter.
Coat vegetables in flour seasoned with salt and pepper then dip in batter. Fry on high heat until golden, about a few minutes.
Serve with the soup.
Ingredients
Directions
Place kalabasa, onions, and garlic in a piece of foil then season with oil, salt, and pepper.
Roast in the oven for 1 hour. Puree in a food processor until a smooth paste.
In a pan over medium heat, sauté bagoong in butter for a few minutes and add flour. Continue to cook for a few minutes.
Whisk in chicken stock, puree, and coconut cream. Cook on medium heat while stirring until thickened.
Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined. Set aside the batter.
Coat vegetables in flour seasoned with salt and pepper then dip in batter. Fry on high heat until golden, about a few minutes.
Serve with the soup.
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