Squash and long beans in coconut milk/ginataang kalabasa at sitaw

Ingredients:

• 3 tablespoons coconut oil (unrefined)
• 8 garlic cloves, peeled, crushed, and minced
• 2 yellow onions, chopped
• large can coconut milk (the REALLY large can, 105 oz)
• 3 peeled, deseeded, and chopped kabocha squash
• 4 cups cut long beans (about 2-inch lengths, ends discarded)
• One pound super firm tofu, cut into 1/2 inch cubes
• sea salt to taste
• 1 tablespoon chili paste (or more if you want extra spicy)

Instructions:

1. Heat coconut oil, garlic, chili paste and onion in a large pot over medium high heat.
2. When onion is translucent and garlic is aromatized, add coconut milk and squash. Simmer until squash is soft enough to mash, about 30-45 minutes.
3. Using a potato masher, mash some of the squash, leaving plenty of larger chunks of squash unmashed for texture.
4. Stir in long beans and tofu.
5. Season with sea salt and more chili pepper to taste.
6. Bring to a boil then reduce heat to simmer. Serve hot, with rice or garlic fried rice on the side.

Notes

Long beans from the Asian market are not the same as American green beans. Long beans stay crisp when cooked and have a peppery flavor.
Kabocha squash is sold at most Asian grocery stores. To prepare,  cut squash in half, deseed, then place two halves, face down, in a few spoonfuls of water on a microwave safe plate. Microwave for about 4 minutes, softening them just enough to cut into chunks and remove skin with a sharp, sturdy knife.