After such a long hiatus, time to blog again.
Now focusing on food, that's what Malaysians do all the time.
Pumpkins are now cheap, only RM0.89 per kilo at the hypermarket here.
The recipe is Pumpkin Savory Cake or dessert.
You will need the following:
300 g pumpkin (flesh, cubed)
6 small shallots (sliced finely to be used as garnish)
2 Tbs dried prawns (diced)
2 Tbs pickled salty turnips ('poh choy', washed and soaked)
6/7 pieces dried mushrooms (soaked and diced)
pinch of salt
pepper to taste
a little water
250 g rice flour
400 cc water
1 tsp salt
The method to cook is as follows:
1. Fry the shallots until brown, and dish away the fried shallots leaving the oil.
2. Add dried prawns and the poh choy and fry till fragrant (takes 2-3 minutes).
3. Dish away half the dried prawns and poh choy to keep as garnish, if desired.
4. Add the diced pumpkin, a little water and stir until quite cooked. (about 5
minutes)
5. Meanwhile, mix the flour mixture slowly to a paste and keep aside.
6. Now, add the flour to the pan, and stir to mix the pumpkins with the flour
mixture. Cook under a small fire until the mixture hardens.
7. Cool the combined mixture.
8. Use a spatula and press onto a flat cooking pan. steam for 1 hour under a hot
fire.
9. Garnish when cooked. (Leftovers can be fried to get a better taste)
Only one third being use.
One third becomes 1 bowl of diced pumpkin
Dried mushrooms
Dried prawns
Blended Rice flour
Rice flour mixed with salt and water
The diced and sliced ingredients
Diced dried prawns
All mixed
After adding the flour mixture
Slowly thickening, the amount of pumpkin can
be cut down ifyou do not like so much of pumpkin
The combined mixture
Before steaming
The end result, with the shallots.
Easy to cook and worth a try, the taste is wonderful too. Happy cooking!
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