Gangan, a tropical vegetable

Ingredients

• Young bamboo shoots, also known as “humbut” (referring specifically to the young shoots)
• 100 g of butternut squash
• 3 green beans
• Attaching katuk leaves
• 1 can of thick coconut milk
• 1-2 cups of thick coconut milk
• 1/2 cup of salt
• 1/2 cup of sugar
• 5 cloves of Allium sativum (garlic)
• 5 cashew nuts
• 2 pieces of ginger
• 1/2 cm of turmeric

Clean the tubers and chop them finely, then wash them thoroughly.

Prepare the finely ground spices.

Boil the rebonge roots and yellow squash in diluted coconut milk until they are cooked through.

Add the chopped spices, mix well, then add the green beans and katuk leaves.

Let it simmer until the vegetables are half-cooked.

Once cooked, add heavy cream and simmer, stirring constantly to prevent the cream from separating.

Add salt and sugar, then adjust the seasoning to your liking.

Once cooked, they are then removed from the heat and served.