Pumpkins are used in various cuisines, even in Chinese dishes such as the Pumpkin Treasure Chest. The pumpkin is served as an edible bowl with sauteed vegetables. This dish is nutritious, packed with flavours and easy to make.
This recipe is from Goo Chui Hoong’s Lite Malaysian Favourites cookbook which is available for sale at www.at19culinary.com and major bookstores in Malaysia and Singapore. Photo courtesy of Goo Chui Hoong.
- 120 g young lotus root (peeled and sliced)
- 100 g sugar snap peas
- 1 carrot,peeled and sliced,
- 100 g enoki mushroom
- 50 g cashew nuts (toasted)
- 1 tbsp cooking oil
- 2 cloves garlic
- 1 kg pumpkin (small)
- Cut off the top of the pumpkin. Scrape the seeds and inner membrane.
- Steam the pumpkin on a steamer rack in a deep stockpot for 15-20 minutes or until cooked. The cooking time may vary depending on the size of the pumpkin.
- Once cooked, put it aside to cool off.
- Remove the fibrous string that runs the length of the sides of the sugar snap peas.
- Peel and slice lotus root and carrots into 0.2 mm thick pieces.
- Cut off the root of the enoki mushroom and separate the bunch of mushrooms into single strands.
- Heat the oil in a pan.
- Add in the garlic and fry till fragrant.
- Add in the lotus roots, peas, carrots and mushroom and leave to cook in a covered pan for 2 minutes.
- Stir in the cashew nuts and turn off the heat.
- Serve the vegetables in the pumpkin bowl.