Chinese, Quick & Easy, Vegetable

Easy Braised Pumpkin

Pumpkin has never been included in my I-Eat-This list. I know I’m weird. Who doesn’t eat pumpkin right? Mushroom was another example. I only discovered the goodness of mushroom say maybe 10 years ago? Haha! My meeting with a heavenly dish called pumpkin with salted egg yolk changes all that. I eat pumpkin now. I like pumpkin now. It’s not near to love yet but hey at least I like it. Hehe

My dad on the other hand is a BIG fan of pumpkin. I’m pretty sure he has a big smile to boost, now that this daughter of his eats pumpkin. Tsk he’s been trying to convert me for a very long time without success. Haha This is my dad’s recipe. It involves very basic ingredients and is very easy.

Braised Pumpkin
Simple and hearty braised pumpkin. YUM!

Let’s start with slicing the pumpkin into about 4cm x 3cm sizes (1cm thickness) or you can simply cut ’em into cubes. Any way is okay.

Heat oil in wok.

Fry Garlic, Ginger, Dried Shrimp
Stir fry garlic, ginger and dried shrimp for about 1 minute. Then add sesame oil.

Next, turn the heat to high and add pumpkin. Stir fry for a minute or two.

Braised Pumpkin
Now add water and salt. Let the pumpkin boil over high heat for about 10 minutes.

Lower heat and stir occasionally for about 5 minutes. Add few dashes of white pepper. Once pumpkin is tender, it’s ready to be served.

Braised Pumpkin
This is braised pumpkin at its best. No additional ingredients, just the basic. The result is a sweet and savory dish. Perfect with rice and porridge.

My dad once told me “Just give me pumpkin with rice. I don’t need any other dish.”

Easy Braised Pumpkin

550g pumpkin (cut into 4cm x 3cm sizes; 1cm thickness or cube)
2-3 cloves garlic, roughly chopped
1 inch ginger, finely sliced
1 tablespoon dried shrimps, soaked and roughly chopped
1/2 teaspoon sesame oil
1/2 teaspoon salt (or to taste)
2 cups water
2 tablespoons oil
dash of white pepper

1. In medium heat, add oil in wok.

2. Stir fry garlic, ginger and dried shrimps for 1 minute.

3. Add sesame oil.

4. Turn to high heat, add pumpkin. Stir fry quickly for 1~2 minutes.

5. Add water and salt. Let the pumpkin boil over high heat for about 10 minutes. Cover wok (optional).

6. Lower heat after 10 minutes. Stir occasionally for about 5 minutes. Check pumpkin for tenderness. Time may vary.

7. Add dash of white pepper. Turn off heat.


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  • Reply smallkucing July 13, 2011 at 8:53 pm

    My husband loves this. Yumm

    • Reply Che-Cheh July 14, 2011 at 8:25 am

      What about your small boy. Does he like pumpkin?

  • Reply Nava Krishnan July 14, 2011 at 10:33 pm

    This is so simple and healthy Amy, my fav too, beautiful colors oozing with mild taste.

  • Reply Pierre July 20, 2011 at 6:49 pm

    Humble pumpkin is no stranger to my mum’s cooking. She seldomly made sweet pumpkin desserts for me. I love using pumpkin when working as a pastry chef, they’re cheap and people love them. (Keep it a low key for low price ay 😉

    Even cooked with simple ingredient and technique, they still taste hearty and morish.

    • Reply Che-Cheh July 21, 2011 at 12:08 pm

      You got that right. 🙂

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