OMG! Sambal® & Coconut Braised Squash

OMG! Sambal® & Coconut Braised Squash

recipe c/o Holly Ong


1 medium Onion, peeled and julienned

1 tbsps Vegetable oil

2 tbsps OMG! Sambal®

2 cups Squash, cubed

1/2 cans Coconut Milk, can substitute with other milk alternatives

1 drizzle Fish sauce


In a large, cold pan or wok, add the onion and 2-3 tablespoons of the oil. Place the pan over high heat and cook, stirring, until the onions are soft and translucent.

Add the OMG! Sambal® to the pan (it will sizzle a bit!). Cook, stirring, until the sambal is fragrant and begins to caramelize with the onions.

Add the squash and cook, stirring, until the mixture dries out. (It’s ok if some of the mixture sticks to the bottom of the pan!)

Pour in half of the can of coconut milk to deglaze the pan. Cover the pan with the lid and reduce the heat to medium.

Simmer until the squash is tender when pierced with a fork, 20-25 minutes. If the mixture is drying out at this stage and the squash is still firm, add a few tablespoons of water to help it soften.

When the stir-fry is almost done cooking, add the fish sauce to taste. We love serving this as a side dish at Thanksgiving, or pairing it with steamed rice for an easy dinner.

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OMG! Sambal® Fall Squash + Sambal 101

Catch Chef Holly Ong live on Kittch on October 25 at 4 p.m. PT as she introduces her signature Singapore sambals live. These spicy, umami-packed chili pastes are a revelation, and her stream shouldn’t be missed.

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