PUMPKIN BARLEY DRINK

I had this drink [warm] at a Kopitiam somewhere near Jalan Ipoh during my recent trip to KL. It was so good that I fell in love with it. We asked whether they serve this drink daily but was told ‘It depends’. There is a brewed drink daily but they can’t  tell us what exactly and the schedule. Looks like we have to visit this Kopitiam every day which was what we did after our morning exercise at the Metropolitan park nearby. Too bad, we didn’t manage to have another mug of this drink before we left KL cos’ they prepared other drinks like sugar cane and various herbal teas etc during the next few days.

I had started looking for the recipe and saw one by HK Choo [Jottings of Life] which look quite similar but hers is like dessert. 

The first time I prepared this drink the consistency was not like the one I had in KL probably because I added too little pumpkin. This time I added more pumpkin puree and it is almost similar to what I had but less sweet.  Now, I’m happy to share the recipe here but you can reduce or add water depending on whether you like to serve it as a drink or thick dessert.   I add more water cos' I like it as a drink.

Ingredients

[serves 5-6]

500 gm pumpkin 

100 gm pearl barley - rinsed

2-3 blades pandan leaves [knotted]

1.2 litres water

150 gm sugar to taste [I used brown sugar]

1. Steam pumpkin with skin till soft [about 40 minutes] and scrap out the flesh. Mash it into puree and set aside.
2. Bring water to boil in a pot, add in barley and pandan leaves. Boil barley till soft, add in pumpkin puree and simmer for about 20 minutes.
3. Add in sugar to taste.
4. Serve warm or chilled.
   
   
    

I'm submitting this post to the Best Recipes for Everyone
July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom 
and co-hosted by Rachel

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BLACK BEANS SPARE RIBS IN PUMPKIN BOWL

Recently, I bought a pumpkin [about 1.3kg] to cook this dish and a dessert/drink [Pumpkin Barley Drink - tomorrow's post]. Both turned out lovely. I cut the pumpkin into half to get the pumpkin bowl and the other half was steamed and mashed into puree to cook the dessert.

The pork ribs are tasty, aromatic, savoury and not spicy eventhough red chilli is added. Overall taste blends well with the sweet pumpkin flesh. Nice dish to serve with rice. I served this dish with Tea Leaf Rice [see previous post].

It is best to cook the pork ribs until soft before transferring to the pumpkin bowl so that the flavours are well absorbed by the pork ribs when the pumpkin is steamed.

Recipe adapted from the book Festive Temptations 

Ingredients

[serves 3-4]

½ pumpkin [about 400-500 gm] – seeds removed

300 gm pork ribs – cut bite size pieces

1 tbsp each of chopped ginger, garlic and fermented black beans

1 red chilli – chopped [I add some chopped dried red chillies]

1 tbsp oil

Seasoning

1 tbsp fermented soy bean paste [taucheong]

1 tbsp each of cooking wine and light soy sauce

1 tsp each of sesame soil and sugar

¼ tsp pepper

100 ml water

1. Heat oil in a non-stick pan, sauté chopped ingredients until aromatic.
2. Add pork ribs and stir fry until well mixed with the ingredients.
3. Add seasoning, stir fry to mix then add water.
4. Bring to boil, then cover to simmer for 40 minutes or until pork ribs are tender.
5. Thicken sauce with some cornstarch water.
6. Transfer pork ribs and sauce mixture into pumpkin bowl.
7. Steam over medium heat for 45 minutes or until pumpkin is cooked.
8. Garnish with spring onions and chopped red chillies. Serve immediately with rice.
   
   
   

I'm submitting this post to the Best Recipes for Everyone

July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom 
and co-hosted by Rachel

I'm also submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours

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EZCR#17 - PUMPKIN AND PORK RIBS SOUP

This is a homey pumpkin soup that is very easy to cook and which I have been cooking whenever I have pumpkins at home.

The combination of ingredients can be according to one’s preference. You can add or omit some ingredients like red dates and dried cuttlefish or replace pork ribs with pork belly or pork tenderloin. Pork ribs and pork belly will need a longer time to cook compared to pork tenderloin.  So the cooking time differs with the different meats that you used.

Anyway, I used all the 4 ingredients in this soup and it is tasty and delicious.

Ingredients

[serves 3-4]

200 gm pork ribs 

200 gm pumpkin – peeled and cut wedges

5-6 red dates

1 small piece of dried cuttlefish – rinsed [optional]

3 cloves garlic with skin

700 ml water

½ tsp salt to taste

¼ tsp msg to taste

1. Blanch pork ribs with boiling water for several minutes. Rinse with running tap water to remove the scums.
2. Bring water to boil in a soup pot [I used claypot]. Add in pork ribs, garlic and dried cuttlefish. Bring to boil and simmer for 30 minutes until pork ribs are tender.
3. Add in red dates [you can add it in step 2], pumpkin wedges and seasoning to taste. Continue to boil/simmer for another 10-15 minutes until pumpkin is tender.
4. Dish up to serve hot.
   
   

I'm submitting this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom

and co-hosted by Rachel

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PUMPKIN AND RAISIN CAKE

I have prepared several desserts with pumpkin early this month but didn't realise that Best Recipes event for this month is on 'Pumpkin'.

Anyway, with still some pumpkins left, I baked this cake using my latest acquired non-stick muffin tray. Got it rather cheap at the hypermart. The original recipe is a cake baked in 8 inch square pan.  It's a good thing, I used my new muffin tray cos' I managed to get 6 mini cakes which I can give my neighbours.

This cake is moist and dense but tasted good with the aroma of cinnamon.  It is not that sweet even with raisins in it as I have reduced the sugar to this amount.

Recipe adapted from Yum Yum Magazine

Ingredients

[ 8 inch square pan – baked 45 minutes]

[ large size muffin pan – baked 30 minutes]

250 gm butter – room temperature

180 gm soft brown sugar [I used 150 gm]

4 large eggs

2 tbsp milk

270 gm plain flour + 1 tsp baking powder – sifted together

½ tsp mixed spices + ½ tsp cinnamon powder

200 gm pumpkin – peeled and shredded

50 gm raisins – soaked for 10 minutes and drained

1. Beat butter and sugar until light and creamy.
2. Add in eggs one at a time and beat well after each addition. 
3. Fold in sifted flour and spice powders and milk in batches until well combined. 
4. Fold in shredded pumpkin and raisins.
5. Pour into a greased cake pan or muffin tray.
6. Baked in preheated oven at 180 degrees C for 45 or 30 minutes respectively.
7. Test with a skewer before remove pan to cool on wire rack.
   
   
   
   

I'm submitting this post to the Best Recipes for Everyone

July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom 
and co-hosted by Rachel

I'm also submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours

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STEAMED PUMPKIN KUIH WITH GRATED COCONUT [金瓜椰丝糕]

Was attracted to this golden looking kuih posted by Aunty Young quite sometime ago.  Finally made it when the kuih making 'bugs' attack my kitchen and there were requests from family members for steamed kuihs.

This pumpkin kuih not only looks sweet but is delicious with the 'lemak-lemak' taste.  Soft and springy.  Only thing to note is to steam for 30 to 35 minutes if steaming in a big mould.  Agree with Aunty Young, the sweetness is just nice and not to reduce the sugar.  

Recipe Source - Adapted from Aunty Young's Blog 

Ingredients

270 gm pumpkin puree

270 gm tapioca flour

1 tbsp rice flour

225 gm sugar

1/2 tsp salt

300 ml coconut milk

270 ml water [suggest to reduce to 200 ml if puree is too wet]

For Coating: 200 gm grated white coconut + 1 tsp salt [Mix evenly and steam for 10 minutes]*
* Need not steam it if serving right away

1. Steam the pumpkin until cooked [about 20-30 minutes], then mash it.
2. Mix in the tapioca flour, rice flour, sugar and salt in a mixing bowl.  Gradually add in the coconut milk and water.  STRAIN through a sieve.
3. Pour the mixture into a pot and cook over a small flame while stirring constantly for about 10 minutes or until it gels up a little.
4. Pour the mixture into small moulds and steam over high heat for 20 minutes, or until a skewer inserted comes out clean.  If using a big mould, steam for 30-35 minutes or until set and firm.
5. Remove from mould and allow to cool completely [several hours]. Cut into pieces and coat with grated white coconut. 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

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