Recipes

Sweet Pumpkin Salad

Ingredients

  • ¼ sweet pumpkin
  • 1 tomato
  • 1 eggplant
  • 1 king oyster mushroom
  • ½ pumpkin
  • 5 asparagus spears
  • alfalfa

Sauce:

  • 5 tbsp balsamic vinegar
  • 2 tbsp diced onions

Method

  • Slice the sweet pumpkin into sizable portions with the rind still on, and cut the tomato into 6 pieces.
  • Cut the eggplant into bite size portions, and also slice the pumpkin into big pieces.
  • Cut the king oyster mushroom into thick slices, and parboil the asparagus spears.
  • When all the ingredients are prepared, broil them and place on a plate.
  • Drizzle with balsamic vinegar, and sprinkle an ample amount of alfalfa on top.

Sweet Pumpkin Patties

Ingredients

  • 300g sweet pumpkin
  • 3 big tsp flour
  • 2 big tsp black sesame seeds
  • crown daisy leaves
  • 1 small tsp pine nuts
  • 2 big tsp cooking oil
  • some water

Method

  • Cut the pumpkin into thin squares, and cook with steam until they become soft and crush them while they are still hot.
  • Add flour and black sesame seeds to the boiled and crushed pumpkin, and knead into slightly hard dough while drizzling with little water.
  • Overly wet dough offers less satisfying feeling of chewing, while hard dough may not be soft enough. Sweet pumpkin has high water content and the dough tends to become watery quite easily.
  • Add oil to a pre-heated frying pan, and put spoonfuls of the dough in the pan and shape them into round patties. Turn them over and press lightly to gently cook them thoroughly over weak heat.
  • Arrange the cooked patties neatly on a plate, and serve with 3~4 pine nuts placed on top.

Sweet Pumpkin Pie

Ingredients

  • 400g sweet pumpkin
  • 200g bamboo sprouts
  • 1 cup sea mussels
  • ½ cup Enoki mushrooms
  • 1/3 carrot
  • 10 ginkgo nuts
  • 1 leek root
  • 2 big tsp olive oil
  • 2 small tsp dark soy sauce
  • 1 big tsp sugar
  • 1 small tsp diced onions
  • some ginger juice
  • salt

Method

  • Peel the hard rind off from the sweet pumpkin and slice the sweet pumpkin into long, thin strips.
  • Boil the bamboo sprouts once in hot water to remove the odor, then dry them and cut into comb-line shaped slices.
  • Cut the leek into 3~4cm long pieces, and slice the carrot and Enoki mushroom into broad pieces of the same length.
  • Boil the sea mussel to remove the flesh from its shells.
  • Add olive oil to a hot frying pan, and saute the prepared sweet pumpkin, bamboo sprouts, sea mussels and carrot. Season with sugar, diced onions and ginger juice, then stir-fry together with the Enoki mushroom, ginkgo nuts and leek, and finally season with salt.

Sweet Pumpkin Soup

Ingredients

  • 1 sweet pumpkin
  • 1 onion
  • 10 asparagus spears
  • 3 big tsp butter
  • 2 cups white stock
  • 1 cup milk
  • salt
  • white pepper

Method

  • After cutting the sweet pumpkin in half to dig out the seeds, slice the flesh into 5 cm wide pieces and chop the onion.
  • Melt the butter in a pot, then add the chopped onion to saute for around 20 minutes on gentle heat so the colour doesn’t change. Add little more butter to the pot, put the sweet pumpkin pieces inside and cook briefly.
  • Add the white stock (or water) and boil on medium heat.
  • When the amount of water and solid ingredients in the pot are about equal, mix them in a blender. Add milk, boil for about 5 minutes on medium heat and season with salt and white pepper.
  • Chop the rear ends off from the asparagus spears, parboil them and stir-fry briefly with butter.
  • Serve the soup with 3~4 fried asparagus spears placed on top.

Sweet Pumpkin Baked with Cheese

Ingredients

  • ½ sweet pumpkin
  • 100g mozzarella cheese

Method

  • Wash the sweet pumpkin with the rind still on.
  • Slice into even sized pieces, and remove the seeds completely.
  • Sprinkle the diced mozzarella cheese on top of each pumpkin piece, and then place in a pre-heated oven and bake well.

Sweet Pumpkin and Beef in Marinade Sauce

Ingredients

  • 600g beef shank
  • ¼ sweet pumpkin
  • 10 dates
  • 10 ginkgo seeds
  • 10 chestnuts.

Marinate sauce:

  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp cooking wine
  • 4 tbsp diced scallions
  • 2 tbsp diced garlic
  • sesame salt, pepper
  • sesame oil

Method

  • Cut the beef shank into sizeable chunks, and crisscross the chunks with knife marks to make them tender.
  • Wash the sweet pumpkin in water and cut into big blocks with the rind still on.
  • Make the marinate sauce, and soak the beef chunks in the sauce until thoroughly marinated.
  • Put the marinated beef in a pot along with the peeled chestnuts, dates and water, and boil thoroughly. Then add the blocks of sweet pumpkin and continue to heat.
  • When it starts to boil, open the lid to boil down till the beef is done and looking lustrous. Garnish with ginkgo nuts and serve on a plate.

Sweet Pumpkin Doria

Ingredients

  • 1 bowl steamed rice
  • ¼ sweet pumpkin
  • 2 strips bacon
  • a little salt
  • white pepper

White sauce:

  • 1 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • a little mozzarella cheese
  • parsley powder

Method

  • Peel the rind off the sweet pumpkin, use a microwave to cook for a while and then cut into several pieces.
  • Fry the bacon to crisp and then chop into small pieces.
  • Make the white sauce. Add butter to a saucepan, add flour and cook right before it changes colour, and pour milk to increase volume. Season the sauce with salt and white pepper to finish.
  • Put the rice and sweet pumpkin pieces in a gratin container, sprinkle bacon evenly on top followed by the white sauce and cheese, and roast in an oven at 220 C until the cheese changes colour.

Sweet Pumpkin and Sausage Saute

Ingredients

  • ¼ sweet pumpkin
  • 10 small Vienna sausages
  • 2 tbsp olive oil

Tomato ketchup sauce:

  • ½ cup tomato ketchup
  • 1/3 cup Worcester sauce
  • 1 tbsp sugar
  • parsley powder

Method

  • Cut the sweet pumpkin into long, thin strips, and crisscross the Vienna sausages with knife marks.
  • Add olive oil to a frying pan, and when it gets hot, saute the hard pumpkin first, then add the sausages.
  • Make the tomato ketchup sauce, add to the above and mix well.
  • Place on a plate and sprinkle with parsley powder.

Steamed Sweet Pumpkin With Yoghurt

Ingredients

  • ½ sweet pumpkin
  • ½ cup yoghurt sauce

Method

  • 1. Cut the sweet pumpkin into sizable portions that are easy to eat, and place in a microwave container, cover with plastic wrap and cook for 20 minutes.
  • 2. Dress with yoghurt sauce and serve.

Hot Stone Pot Rice Mixed With Sweet Pumpkin and Vegetables

Ingredients

  • 2 cups rice
  • 2 cups water
  • 1 tsp soy sauce
  • 1.5 tbsp salt
  • 1 tbsp clear rice wine
  • ¼ sweet pumpkin
  • 50g chicken
  • ½ carrot
  • 2 shiitake mushrooms
  • 50g fish paste
  • tbsp peas
  • a little dried seaweed flakes

Method

  • 1. Wash the rice and soak in water for 30 minutes.
  • 2. Cut the sweet pumpkin into 2cm square blocks, and slice the chicken, carrot and fish paste into 1cm pieces.
  • 3. Pour the rice and water into a pot, season with soy sauce, salt and clear rice wine, and then cook the rice with the sweet pumpkin, chicken, fish paste and vegetables piled on top.
  • 4. Reduce the heat once it begins to boil, and add the peas and wait a while until the peas get cooked. Mix well and place inside a bowl, and serve with the dried seaweed flakes sprinkled on top.