Delicious as an accompaniment to meat
dishes such as curries, or on its own with plenty of steamed rice.
Ingredients :
Serves 4
750 g
1
1/2 tablespoons
3
cloves
4
cm
6
1
tablespoon
125 ml
2
tablespoons
1
tablespoon
Pumpkin
Oil
Garlic, finely chopped
Fresh ginger, grated
Red Asian shallots, chopped
Soft brown sugar
Chicken stock
Nuoc cham sauce
Lime juice
Method :
Peel the pumpkin and cut it into large
chunks.
Heat the oil in a heavy based frying pan,
add the garlic, ginger and shallots. Cook over medium heat for 3
minutes. Stir regularly.
Add the pumpkin and sprinkle with sugar.
Cook for 7 to 8 minutes, turning the pieces regularly, until the pumpkin
is golden and just tender.
Add the chicken stock and nuoc cham sauce,
bring to boil. Reduce the heat and simmer until all the liquid has
evaporated, turning the pumpkin over regularly.
Sprinkle with lime juice, season to taste
with salt and pepper, and serve.
Tip : The sweeter pumpkins, such as
butternut and Japanese pumpkin, will produce a dish with a delicious
flavor and soft texture.
