Pumpkin dish? I guess a lot of people include myself had tried to avoid pumpkin cause do not know what to do with it. It is hard outside and can also be hard inside if it is not ripe. I cannot resist this pumpkin cause I was so attracted to the colour, golden yellow. In Malaysia, we do a lot of frying in our dishes from fruits such as bananas to vegetables such as yams. So I decided to slow fried the slices pumpkin till there are cooked.
While waiting for the pumpkin to cook, I prepare the sauce to top the cooked pumpkin. Here I use fresh crab meat, slice mushroom and sticks of carrot. Heat up the wok with one tablespoon of cooking oil, fry some garlic then add the carrot, mushroom and crab meat.
Add a pinch of salt and white pepper, a tablespoon of oyster sauce, a teaspoon of dark soya sauce, a tablespoon of chinese wine and 4-5 tablespoon of water. Once boiled, add 1 tablespoon tapioca water to concerntrate the sauce.
Once the pumpkins are cooked, place them on a serving plate and top it with the cooked crab meat sauce.
Ingredients:
350g Yellow Pumpkin
100g Cooked Crab Meat
20g Sliced Mushroom
10g Carrot Sticks
1Tspn Oyster Sauce
1tspn Dark Soya Sauce
1tspn Chinese Wine
4-5 Tspn Water
1 tablespoon Tapioca Water
a pinch of salt and pepper
This recipe also can also be view with video at : Eat First Think Later
Yours Steven Cheng
5 comments:
Mmm, pumpkin. I'm going to have to figure out how to bring together a pumpkin pie without an oven. I'm going to have to be quite creative to feed this craving.
That looks so good. Especially with such generous amount of crab meat!
Nice combo. I eat pumpkin but am not a big fan of it.
That looks delicious and a great combination!
I love this pumpkin crab man... enjoyed it even when my tummy is sick
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