Aromatic Pumpkin Kueh

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pumpkin kueh 5

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pumpkin kueh 1

pumpkin kue

Ingredients A
500 g pumpkin ( washed, skinned, grated 250 g and cut into thin shreds 250g)

Ingredients B
420 g rice flour, 50 g tapioca flour
2 eggs lightly beaten
1300 ml water

Ingredients C
150 g minced chicken meat
60 g minced dried shrimp (soaked till soft)
4 dried shitake mushroom (soaked in water till soft) diced
3 shallots – sliced thinly
5 dried scallops (soaked till soft and shredded) – optional
3 tbsp corn oil

Seasoning sauce
1 tbsp salt (adjust to your preference)
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp white pepper
1 cube chicken stock

Method
1) Combine ingredients B together and strain.
2) Heat up a wok with oil and saute shallots, dried shrimps, mushrooms, scallops and chicken meat till aromatic. Add in grated and cut into strips pumpkin. Stir to mix well and add in seasoning sauce.
3) Bring to a boil and simmer over heat for 2 minutes. Slowly pour in No. 1, cook till mixtures thickens, ladle into square baking tray/loaf pan lined with plastic sheet.
4) Steam over medium heat for 30-35 minutes, when skewer insert comes out clean, it’s cooked.
5) Let kueh cool completely before cutting into slices.

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Pumpkin Abalone

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Ingredients
8 slices of pumpkin
150 g minced chicken meat/pork
8 hard boiled quail egg – shelled

16 shreds black mushroom

Seasoning
1/4 tsp salt
1 tsp sesame oil
1 tsp light soy sauce
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
150 ml chicken stock/water
1 tbsp Abalone sauce
1 tsp light soy sauce

Method
1) Marinade minced meat with seasoning ingredients and set aside for 10 minutes.
2) Divide the minced meat to 8 portions and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions.
3) Sprinkle the pumpkin slice with a bit of corn flour and place the “abalone” on top. Pour the sauce ingredients over it and steamed over high heat for 10 minutes.
4) Drizzle with sesame oil and serve hot.

Chicken Rolls With Pumpkin Curry

Chicken Rolls With Pumpkin Curry

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Chicken Rolls ingredients

3 chicken legs – deboned and remove excess fat- using a mallet to flatten the meat
100 g minced chicken meat
50 g prawns – chopped coarsely
Aluminium foil

Seasoning Ingredients
1 tsp salt
1 tbsp Dancing Chef Yellow Curry Paste
1 tsp corn flour

Method
1) Rub boneless chicken legs with seasoning ingredients and marinade for about 15 minutes.
2) In a mixing bowl, marinade minced chicken meat and prawns with 1/2 tbsp Dancing Chef Yellow curry paste and 1 tsp corn flour for 30 minutes.
3) Use aluminium foil, some marinated chicken meat mixture on chicken leg and roll it up like a giant candy. Do the same to the rest. Steam over rapidly boiling water for about 25 minutes or till cooked through. Remove and set aside to cool first.
4) Remove the aluminum foil, baste the chicken with curry gravy and grilled in pre heated oven 250 C till golden brown. Gradually baste the chicken rolls with curry gravy and egg yoik.
4) Remove from oven and slice into pieces and place on serving plate with Pumpkin Curry. Serve hot with rice.

Chicken Pumpkin Curry

Ingredients
2 Kampong Chicken legs – cut into bite size
250 g pumpkin – cut into big chunks with skin

4 pieces – kaffir leave
1 tbsp tomato ketchup
Salt and sugar to taste
1/2 Chicken cube

3 stalks lemongrass – bruised
1 inch galangal – bruised
100 ml coconut milk
11/2 packet Dancing Chef Yellow Curry Paste
100 ml water

Method
1) Season chicken with some salt and corn flour and set aside for 20-30 minutes.
2) Heat 2 tbsp oil in a wok and saute Dancing Chef Yellow curry paste and tomato ketchup till fragrant over low heat.
3) Add kaffir leaves, chicken meat,  stir to mix evenly, add chicken cube, coconut milk and enough water to cover the chicken. Simmer over low medium heat till chicken is 1/2 cooked. Add pumpkin and continue to cook till chicken is cooked through and pumpkin is soft.
4) Season with salt, sugar and taste accordingly. Adjust to your preference. Add more water if you want more gravy but must Not be too watery or runny.
5) Serve hot with with Chicken Rolls and rice.

Ikan Billis Pumpkin Curry

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Ingredients
600-800 g pumpkin – remove seeds
100 g ikan billis – washed and drained
3 pieces kaffir leaves
1 tbsp tomato ketchup
Salt and sugar to taste
1 tsp Knorr Ikan Billis powder
100 ml water

Blended Ingredients
1 inch galangal
20 pieces dried chillies (soaked in hot water till soft)
1/2 inch turmeric
4 pieces candlenuts
1 medium red onion
8 shallots
4 cloves garlic
1/2 inch ginger
2 pieces kaffir leaves
50 ml water
1 tsp oil
3 stalks lemongrass

Method
1) Washed pumpkin and cut to your preferred sizes. Set aside.
2) Saute blended ingredients till almost dried, add in tomato ketchup and continue to saute till well mixed and colour changes to brown.
3) Add in ikan billis and stir to well mixed. Add in pumpkin and stir to well coated with the fried rempah. Add in water, ikan billis powder, kaffir leaves and bring to a boil. Lower heat and simmer till pumpkin is 1/2 cooked. Season with salt and sugar (optional), taste accordingly and adjust to your preference. Add more water if it is too dry.
4) Continue to simmer till pumpkin is just cooked.

Oatmeal Pumpkin Porridge

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Ingredients
40 g rice – washed and set aside
80 g pumpkin – peeled and cut into small cube
3 tbsp Kelloggs Instant Oatmeal
1/2 chicken cube
800 ml water
3 slices ginger – cut into strips
1 tbsp shredded carrot
1 stalk celery – cut into small pieces

Seasoning Ingredients
Salt to taste
1 tsp  light soy sauce
Dash of white pepper
1/2 tsp sesame oil

For Toppings
80  chicken breast meat – poached and shredded (optional)
1 tbsp crispy ikan billis (optional)
1 tbsp Kelloggs Instant Oatmeal – toasted
Coriander leave

Method
1)  In a claypot, add in rice, water, chicken cube and cook till 1/2 cook. Add in pumpkin, celery, carrot and continue to cook till pumpkin is soft.
2) Add in Instant Oatmeal, stir to mix evenly for a while. Add in seasoning ingredients, taste accordingly and adjust to your preference. Covered and bring to a slow simmer over low heat for 1 minute. (Add more water if it is too thick).
3) Ladle to a bowl and topped with shredded chicken meat, ikan billis, coriander leave  and sprinkle with some toasted oatmeal.

Pumpkin Chicken Curry With Ikan Billis

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Ingredients
3 Kampong Chicken legs – cut into bite size
300 g pumpkin – cut into big chunks with skin
50 g ikan billis – washed, drained and set aside
4 pieces – kaffir leave
1 tbsp tomato ketchup
Salt and sugar to taste
1/2 Chicken cube
Water

Blended Ingredients
15-20 dried chillies – soaked till soft
3 fresh red chillies
6 shallots
3 cloves garlic
3 stalks lemongrass
1 inch galangal
1 inch ginger
11/2 inch turmeric
4 candlenuts
50 ml water

Method
1) Season chicken with some salt and corn flour and set aside for 20-30 minutes.
2) Stir fry blended ingredients and tomato ketchup in a wok over low heat till fragrant and dried (no oil is needed). Its takes about 20-30 minutes, stirring occasionally.
3) Add kaffir leaves, ikan billis and chicken meat, stir to mix evenly, add chicken cube and enough water to cover the chicken. Simmer over low medium heat till chicken is 1/2 cooked. Add pumpkin and continue to cook till chicken is cooked through and pumpkin is soft.
4) Season with salt, sugar and taste accordingly. Adjust to your preference. Add more water if you want more gravy but must Not be too watery or runny.
5) Serve hot with rice or white bread.

Fried Chicken Rice With Pumpkin

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Ingredients (2-3 persons)
1 big bowl leftover chicken rice
6 small prawns
1 cup pumpkin – cut into big strips and steamed till cooked
1 tbsp baked green peas
3 french beans – sliced
2 shallots – sliced
1 egg
Salt & pepper to taste

Method
1) Heat oil in a wok and saute shallots till fragrant, add egg and scramble it, add prawns and  french beans. Stir fry for 1 minute. Add in chicken rice mixed evenly and toss briefly over high heat for 1-2 minutes.
2) Add in green peas and 1/2 of the pumpkin and stir to combine eveything together.Season with salt and pepper.
3) Transfer to serving plate and topped with remaining pumpkin.

Egg Tofu With Pumpkin Sauce

Egg Tofu With Pumpkin Sauce

Ingredients
3 rolls egg tofu – cut into 18 pieces (coated with corn flour and salt for 20 minutes).
60 g pumpkin – cut into small cube
120 g chicken meat – minced coarsely (marinade with a pinch of salt, pepper & corn flour for 20 minutes)
220 ml water
8 pieces french beans/snow peas – cut into small pieces
5 pieces baby corns – sliced
1/2 carrot – cut into small pieces
1 stalk spring onion – cut into small pieces
1 red chilli – sliced thinly

Pumpkin Sauce Ingredients
150-200 g pumpkin – skinned, cut into small pieces, steamed and mashed

Seasoning Ingredients
1/2 tsp salt sugar
Salt to taste
1/2 tsp mushroom/chicken granules
A pinch of pepper
1 tsp sesame oil

Method
1) Boil a pot of water (with a a bit of salt and oil) and blanch cut french beans, baby corns and carrot briefly for 2 seconds. Drained and set aside.
2) Heat oil in a wok and deep fried egg tofu till golden, drained and set aside. In the same wok, deep fried pumpkin cubes for 1-2 minutes, drained and set aside.
3) In the same wok, heat 1 tsp oil and saute minced chicken meat till opaque, drained and set aside. Using a clean wok, heat up 1 tsp oil and saute minced garlic till aromatic, add mashed pumpkin puree, water and stir constantly with a ladle and bring to a boil. Then add in the chicken meat and pumpkin cubes.
4) Add in fried tofu, mix well and add in seasoning ingredients. Lastly add in blanched french beans, baby corns and carrots. Bring to a simmering boil for 2-3 minutes.Sprinkle with a dash of sesame oil.
5) Dish up to serving plate and top with spring onions and chilli. Serve hot.

 

Pumpkin Soup

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Ingredients (Blended)
400 g pumpkin – sliced
1 potato -sliced
1 onion
2 cloves garlic
750 vegetable/Swenson chicken broth (1 Knorr Vegetable cube  & 800 ml water)
1 tsp black pepper
Salt to taste
2 tsp olive oil
Coriander leaf

Method
1) Heat oil in a sauce pan and pan fry onion, garlic, pumpkin and potato till soft and tender Once cooked, allowed to cool completely. Mash the pumpkin and potato with an hand mixer or processor.
2) Add all ingredients to the blender and blend until smooth.Adjust the consistency of the soup by adding more or less of the vegetable broth.
3) When you are ready to serve, bring the pumpkin soup to a quick boil and serve with a sprinkle of black pepper on top. Add coriander leaves for additional flavor.

Steamed Pumpkin Caked With Wolfberry

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Ingredients A
300 g pumpkin – steamed and mashed
200 g pumpkin – cut into cubes
200 ml water
15 g wolfberry (soak for 5 mins and drained)
10 g dried shrimps – soaked till soaked and chopped
1 stalk spring onions – chopped

Ingredients B
300 g rice flour
20 g tapioca flour
10 g flour
150 g water

Seasoning
1 tsp mushroom powder
1/2 tsp chicken powder
1/4 tsp salt, dash of sugar
Dash of pepper

Method
1) Steamed pumpkin till soft and blend into paste and set aside.
2) Mix ingredients B and add in seasoning. Mix well and set aside.
3) Heat some oil and saute dried shrimp till fragrant. Add minced garlics and spring onion. Stir fry till fragrant. Add in pumpkin cubes and toss well. Add in water and bring to a boil.
4) Add in mixed Ingredients B and mix well. Add in pumpkin paste and wolfberry. Mix and combine well. Pour into greased pan and steam for 45 minutes.

** Chill in fridge overnight to get a better texture.