Finally, yes …. I am on vacation! so guess what! I have time to romance my blog. It is always a pure joy for me to click away on the keyboard and someone on the receiving end gets to cook something heart-warmingly wholesome for their family.
Since my son has been enjoying his pumpkin puree or pumpkin ala rice cereal, there is still a lot of pumpkin left so we have also been eating pumpkin ala this and that. I have a very tasty pumpkin recipe that I want to share with you. I can just indulge in this dish just like some people with mashed potatoes. This recipe calls for very few ingredients.
Ingredients
700 – 800gm Japanese pumpkin or butternut
3 large fresh red chili
3 bird eye chili
50gm dried shrimps (hae bee)
olive oil
dark soya sauce
sea salt
Method
- Cut pumpkin into 2, remove seeds. Cut into thick slices and remove the hard skin. Cut the pumpkin into 3cm cubes.
- Remove seeds from the chilies and pound using a mortar and pestle. Scoop out and set aside.
- Soak the dried shrimps for 10 minutes, drain and pound like the above.
- Heat up the wok and drizzle in a generous amount of olive oil. Put in all the pounded ingredients and stir till fragrant.
- Add pumpkin cubes and continue to fry. Add a little water if its too dry. Lower heat and continue to stir till pumpkin in soft and has absorbed all the flavours of this dish.
- A dash of dark soy sauce for colouring and sea salt to taste.
