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Coconut Kabocha and Taro with Marungay leaves

Featured in the Honolulu Star-Advertiser on September 4, 2019.



Coconut Kabocha and Taro with Marungay leaves

  • 1 (14-ounce) can coconut milk
  • 1 (4-inch) piece fresh ginger, cut into slices
  • 1/2 medium kabocha (Japanese winter squash), skin and seed removed and cut into 2- to 3-inch pieces
  • 1 cup cooked taro, cubed
  • 1 1/2 cups marungay leaves (moringa), removed from stem
  • Patis (fish sauce) to taste (available in Asian section of grocery store)
  • Water as necessary


In a large pot on medium high heat, combine coconut milk and ginger and bring to a boil. Add kabocha, put on low heat and cook until tender. Add in taro and simmer for 5 minutes. Add marungay leaves and patis and simmer on medium heat for 7 minutes. Add water by 1/4 cup as necessary to ensure coconut milk does not evaporate completely. Serves 4.

Tip: Marungay, or moringa, is a locally grown food used often in Filipino dishes and is known to be a superfood. These leaves contain vitamins, minerals as well as protein and amino acids. The level of vitamin C is seven times more than that found in oranges.

Approximate Nutrient Analysis per serving (not including patis (fish sauce) to taste):
310 calories, 21 g fat, 19 g saturated fat, 0 mg cholesterol, 20 mg sodium, 28 g carbohydrate, 4 g fiber, 6 g sugar, 5 g protein


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