Thursday, January 19, 2012

Steamead Teochew Pumpkin Cake

With the remaining half pumpkin after stir-frying it for dinner last night, I was contemplating on what to do with it. A few recipes came to mind, one of which was to do a pumpkin Q-yuen, much like those served at Taiwanese Dessert place, but I was low on glutinuous rice flour, so that experiment will have to wait.

Then out of curiosity, I decided to tweek this recent attempt by substituting the yam with pumpkin. This turned out good as well, but the texture was softer, my guess is that this might be due to higher water content of pumpkin as compared to yam. Just my 2-cents...


STEAMED TEOCHEW PUMPKIN CAKE
Yield:
6" round with 1" height
Source: "Yummy Street Fare" page 76
Ingredients:
1 tbsp oil
1/2 tbsp chopped shallot (2 pips)
1/4 tsp chopped garlic (1 pip)
2 tbsp dried prawns (weight is 20g)

400g pumpkin, shredded coarsely (weight with skin is 500g)
50g rice flour
1/4 tsp pepper
1/4 tsp fine salt

Method:
1/ Heat up oil, saute chopped shallot and garlic till aromatic, then add in dried prawns to stir-fry till well mixed. Dish up and set aside.
2/ Shred pumpkin into a mixing bowl, add in mixture from (1) above followed by the rice flour, pepper and salt.
3/ Mix well, then pour the pumpkin mixture into 6" square tray and press tight to compact it.
4/ Steam at high heat for 20 minutes or until cooked, then remove and leave to cool before cutting into serving-size pieces for consumption.

Notes:
+ Mixture was wetter compared to the one for yam, and the resulting cake was more moist.

Wednesday, January 18, 2012

Stir-Fry Pumpkin

We love pumpkin, do you?
Occassionally I will cook this but I didn't realise I have yet to post a recipe on it. So better to jot this down for future reference.
Good over steamed white rice, this beta-carotene packed dish is so full of oomph.



STIR-FRY PUMPKIN
Serves: 2 pax adult
Ingredients:
3 tbsp oil
2 pips of garlic (chopped)
1 onion (chopped)
2 tbsp dried shrimps (soaked and pounded) [equivalent to 20g]
450g pumpkin (cubed)
200ml water (top up the water used for soaking the dried shrimps to this amount)
1/4 tsp Maggi seasoning
1/2 tsp LKK light soya sauce

Method:
1/ Heat up oil over medium fire in a wok, then add the chopped garlic and onion to fry till fragrant.
2/ Add the dried shrimps and continue to sautee till dried shrimps turned golden
3/ Put in the cubed pumpkin and stir for awhile before adding in the water.
4/ Cover the wok and let pumpkin soften, stirring every now and then for even doneness.
5/ When liquid is reduced to half and gravy has thicken, add the seasoning and dish up.

Wednesday, January 4, 2012

Steamead Teochew Yam Cake

This recipe caught my attention as the method used is very unique. There was no liquid used in preparing this Steamed Teochew Yam Cake unlike conventional ones. So of course I was game for it. Preparation time was fast as well since there was no need to par-cook the batter compared to those recipes I have attempted previously.

I only did half a recipe to try out, and it was sufficient for our consumption.


Result was good, tasted so yummy yam-my!!

STEAMED TEOCHEW YAM CAKE
Yield: 7" square with 1" height
Source: "Yummy Street Fare" page 76
Ingredients:
1 tbsp oil
1/2 tbsp chopped shallot (2 pips)
1/4 tsp chopped garlic (1 pip)
2 tbsp dried prawns (weight is 20g)

400g yam, shredded coarsely (weight with skin is 450g)
50g rice flour
1/4 tsp pepper
1/4 tsp fine salt

Method:
1/ Heat up oil, saute chopped shallot and garlic till aromatic, then add in dried prawns to stir-fry till well mixed. Dish up and set aside.
2/ Shred yam into a mixing bowl, add in mixture from (1) above followed by the rice flour, pepper and salt.
3/ Mix well, then pour the yam mixture into 6" square tray and press tight to compact it.
4/ Steam at high heat for 20 minutes or until cooked, then remove and leave to cool before cutting into serving-size pieces for consumption.

Notes:
+ Mixture might look dry at step (2), but as it combines, yam will soften and wilt a bit, but this is ok.