Ikan Billis Pumpkin Curry

Ikan Billis Pumpkin Curry.jpg

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

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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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

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

Pumpkin Chicken Curry With Ikan Billis.jpg

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

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

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

Fried Chicken Rice with Pumpkin.jpg

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

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

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

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

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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pumpkin cake 1
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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

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

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.

Fried Pumpkin Beehoon

Pumpkin beehoon.jpg
Fried Pumpkin Beehoon.jpg

400 g beehoon
3 shallots – sliced thinly
2 cloves garlics – minced
500 g pumpkin – shredded
120 g baby beans – head & tail remove and halves
4 dried shitake mushrooms – soaked till soft and sliced
3 tau kua – halved and deep fry, drained and/ sliced into strips
200 g bean sprouts
1/2 carrot – shredded
50 g cabbage – shredded
Spring onion for garnishing
Fried crispy onion
2 tbsp Benefit Coco Premium Coconut cooking oil

Sauce Ingredients
1/2 Knorr Vegetable cube
3 tbsp light soy sauce
1 tbsp kicap manis
1 tsp sesame oil
1 tsp pepper
2 tbsp mushroom sauce
250 ml water

1) Soaked beehoon in warm water for 25 minutes , drained and set aside.
2) Heat oil in a wok, saute onion and garlics till fragrant, add mushroom, tau kwa, baby beans, cabbage, carrots and 300 g pumpkin. Stir fry for 2 minutes until soft and fragrant. Add sauce ingredients and  bring to a boil. Add the beehoon, stir with a pair of chopstick to combine well with all the ingredients. Continue to stir fry till beehoon is cooked through and soaked up the sauce. Add bean sprouts and mix evenly for 2 minutes.
3) Dish out and serve immediately. Garnish with remaining shtedded pumpkin and fried onions. Add fry eggs and chicken luncheon meat as side dish.

Vegetarian Cereal Pumpkin


Vegetarian Cereal Pumpkin.jpg

Vegetarian Cereal Pumpkin

500 g pumpkin

Dried Ingredients
4 -5 tbsp nestum cereal/oats
1/2 tsp Gingen Ginger Powder
11/2 tbsp milk powder
(mixed cereal, ginger powder and milk powder together)
3 chilli padi – cut
3 tbsp margarine/butter
3 sprigs curry leaves
1/2 tbsp sugar
2 tbsp olive oil

Marinade Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

1) Remove pumpkin skin and cut into bite size (your prefer size). Washed, drained and season with marinade ingredients for 20 minutes.
2) Heat olive oil in a saucepan and pan fried the pumpkins till crisp and golden on both side. Drained and set aside.
3) In the same pan, add margarine/butter on low heat, add curry leaves and chilli padi, stir fry till curry leaves is a bit crispy, add in cereal/oats mixture, stir to mix evenly and continue to stir-fry till fragrant. Season with sugar, add in the fried pumpkin and toss until well mixed.
4) Transfer to a serving dish and serve hot.