Pumpkin Pie

My mum got this recipe from her colleague and I decided to give it a try. It tastes so good! Perfect for breakfast, tea break and even supper.

1. Dice 100g of pork belly into cubes and marinate with a pinch of salt and pepper. If you buy from a wet market, just ask for $3.00 of sliced pork belly; that’s the amount I used!

2. Dice 2 small shallots into tiny bits.

3. Soak at least 6 mushrooms (I use Japanese Shiitake Mushrooms) in water until they turn soft.

4. Cut away the mushroom stems and dice the mushrooms into cube-size.

5. Grab a handful of dried shrimps and rinse with water. Cut them into smaller pieces.

6. Stir-fry the diced shallots, dried shrimps, pork belly and mushrooms with a teaspoon of oil (preferably a healthier choice like olive oil).  

7. Add a small amount of light and dark soy sauce, and oyster sauce. Stir-fry till fragrant. Put aside the cooked ingredients; you will need it later! (You can increase the amount of condiments according to your preference.)

8. Cut away the skin of the pumpkin-500g. (I use Australian pumpkin because it tastes sweeter.)

9. Take away the seeds and cut the pumpkin into half.

10. Steam the pumpkin over medium fire, until reasonably soft for about 20 minutes.

11. Mash the pumpkin until well mashed.

12. Measure 100g of rice flour (preferably Erawan Brand from Thailand) and mix it with 200ml of water.

13. Pour the mixture in with the mashed pumpkin and mix well.

14. Stir-fry the mixture until it turns into dough under a very small fire. Make sure you keep stir-frying the mixture so that it does not stick to the wok.

15. Add in the cooked shallots, dried shrimps, pork belly and mushrooms into the dough and mix thoroughly.

16. Spread the final mixture into a steamer plate and steam for 45 minutes.

Let the steamed pumpkin pie cool down and then refrigerate it. You can steam it hot or pan fry before consumption. The only part that I find it difficult is where I need to stir-fry the mixture into dough. You cannot stop stir-frying, as it will stick to the wok very quickly. By the time the mixture turns into dough, my arm aches.       

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