Saturday, August 6, 2011

Coconut Pumpkin - 椰汁南瓜


Ingredients A:
1 1/2 tbsp oil
1/2 big onion, sliced
1/2 tsp chilli sauce
1/4 tsp black pepper powder
1 tbsp dried prawns, soaked

Ingredients B:
250g pumpkin, cut into big pieces
1/2 cup water

Ingredients C:
3/4 cup coconut milk
1/2 cube ikan bilis stock (or chicken cube stock)
1/4 tsp salt

Ingredients D:
1oo g prawns, shelled
1/2 stalk spring onion, cut into 2 cm length

1) Heat up oil, saute ingredients A till fragrant, add Ingredients B, cover and cook with medium heat till pumpkin is soft.

2) Pour in Ingredients C and bring to boil, add prawns and cook well, taste and dish onto a big serving bowl, sprinkle spring onion on top. Serve hot with rice.

1. Do not stir during cooking and use low heat to cook so that pumpkin will not break up.
2. Can use fresh milk to substitute coconut milk, but the flavour will not be the same.

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