Tuesday, February 21, 2012
Chinese Style Stir Fry Pumpkin with Dried Shrimps
Over here, we can find abundance of local pumpkins selling at the market. Though i have used pumpkin in my bakes and kuih, i've never tried cooking it as a dish . I remember i used to ask the lady seller how do they normally cook them and she told me just a simple stir fry with dried prawns, very tasty. I was not really convinced until i happened to see this dish at a local rice stall here selling this. The way they cook it is really nice and whenever i need to pack rice from that stall, i will sure pick this dish. You know lah, sometimes when we like one dish so much we also want to try replicating that at home. That was like last year. I'm quite happy the way it turned out, the taste is quite close to theirs and have cooked this several times.
The first time i made this i actually roasted the pumpkin for about 30-40 minutes to get it tender but now, i normally just shallow fry it in the wok to save time. You can choose to roast it in the oven if you want it healthier or fry it as long as after doing it, the flesh is soft and tender. Not necesssary to peel off the skin, just eat them.
300gms pumpkin, cut into bite size with skin on
3 cloves garlic
20gm dried shrimps, minced
1/2 tbsp oyster sauce
1/2 tsp- 1tsp brown sugar, to taste
1. Pour some cooking oil into your wok and fry them till soft on medium high heat.. This will take around 10-15 minutes, you can use your spatula or fork , prick it into the pumpkin to test if the flesh is tender. Remove from wok and run under water to get rid of the excess oil.
2. Leaving 1 tbsp of oil in the wok, put in the dried shrimps, saute them till fragrant and add in the garlic and shallots . Fry them for about 20 seconds, return the pumpkins into your wok and stir fry them. Add in the oyster sauce and brown sugar. Add in a little water if you find them a little dry, cover them with wok cover for about a minute. If you still prefer it a little softer, you can add in more water and taste again.
Will be sharing this dish with the Muhibbah Malaysian Monday event hosted by Suresh of 3 hungry tummies