There is at least one or two pumpkins in my house everyday. I will either steam it, stir-fry it or make soup with it for our meals. However, there are other ways of eating pumpkin. It can be made into pumpkin kuih (just like yam kuih) for breakfast or tea time. It can also be made into pumpkin spread for bread.
One of my latest dishes is Pumpkin Braised with Spring Onion. It is a simple-to-cook dish and can be done in no time.
Ingredients:
- 300 g pumpkin
- 5 stalks of spring onion
- 3 tbsp Chinese cooking wine
- Light soy sauce
- Cooking oil
Method:
- Remove the pumpkin seeds and wash the skin thoroughly as we will be cooking the pumpkin with the skin on.
- Cut pumpkin into bite-size cubes.
- Wash the spring onions.
- Cut the spring onions into short pieces.
- Heat up a non-stick pan with cover with some cooking oil.
- Add 3/4 of the spring onion into the pan. Set aside the balance.
- When fragrant, add the cubed pumpkin.
- Stir-fry the pumpkin.
- Add the Chinese cooking wine and give the pumpkin a good stir.
- Cover the pan and stew the pumpkin slowly over very low heat.
- When the pumpkin is soft, season it with the light soy sauce (according to taste).
- Dish up the pumpkin and sprinkle the remaining spring onion on top.
- Serve with rice.
