Chili Pumpkin with Dried Shrimps

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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.


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


  1. Cut pumpkin into 2, remove seeds. Cut into thick slices and remove the hard skin. Cut the pumpkin into 3cm cubes.
  2. Remove seeds from the chilies and pound using a mortar and pestle. Scoop out and set aside.
  3. Soak the dried shrimps for 10 minutes, drain and pound like the above.
  4. Heat up the wok and drizzle in a generous amount of olive oil. Put in all the pounded ingredients and stir till fragrant.
  5. 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.
  6. A dash of dark soy sauce for colouring and sea salt to taste.

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