Pumpkin Tom Yum Curry and Bubur Cha Cha

Kay-Lene Tan & Adam D'Sylva

Ingredients:

Serves: 2

Ingredients:

  • 2x Wedges of Pumpkin (skin on)
  • 1x can of coconut milk
  • 30ml Soy Sauce (to taste)
  • 1 tbsp of Tom Yum Paste
  • 1 chilli, finely sliced
  • 1 punch of Thai basil
  • 1 tbsp fried shallots

Bubur Cha Cha:

  • Kara coconut cream 2litres
  • Pandan leaves 6pcs
  • Sugar to taste
  • Pumpkin (diced) 200g
  • Yam (diced) 100g
  • Tapioca pearls 50g
  • Tapioca flour 80g
  • Water (boiling hot) 50g

Method:

Pumpkin Curry:

  1. Braise pumpkin wedges in coconut milk in your saucepan for 40-50 minutes or until pumpkin is tender
  2. Remove pumpkin and set aside. Add in Tom Yum Paste to remaining coconut milk and stir over medium heat. Add soy sauce to your taste.
  3. Serve pumpkin on a bowl and top with Tom Yum sauce, add finely sliced chili, thai basil and shallots.

Bubur Cha Cha:

  1. Steam diced pumpkin and tapioca.
  2. Cook tapioca pearls in boiling water.
  3. Bring coconut cream, pandan leaves and sugar to boil. Thin with water if needed.
  4. Mix tapioca flour and boiling hot water into a dough and drop into hot coconut milk soup.
  5. Add all ingredients into coconut soup. Serve warm.

Our friends at Wine Selectors suggest pairing this dish with a Viognier.

Similar Recipes

Brioche French Toast with Bruleed Banana

Brioche French Toast with Bruleed Banana

Ingredients: Serves: 4 ¼ cup Nutella 8 thick slices of brioche 3 eggs ¼ cup milk 1 vanilla bean, scraped 40g butter 2 lady finger bananas 2 Tablespoons caster sugar 160g unsalted butter ¼ cup pistachios, chopped ¼ cup maple syrup Edible flowers to garnish Ice cream to...

Chai Spiced Biscotti

Chai Spiced Biscotti

Ingredients: 2 ¼ cups plain flour, sifted 1 ½ tsp baking powder ½ tsp salt ½ cup brown sugar ½ cup caster sugar 60gm unsalted butter, melted, cooled 3 eggs, room temperature 100gm flaked almonds, lightly toasted Chai Spice Mix: 1 tsp ground ginger 1 tsp ground...

Orange and Poppyseed Puddings with Rum Custard

Orange and Poppyseed Puddings with Rum Custard

Ingredients: Serves: 4-6 125gm unsalted butter, softened 100gm caster sugar Zest of 2 oranges Zest of 1 lemon 200gm self-raising flour 1 tsp baking powder 20gm poppyseeds 2 eggs 140ml milk Rum Custard: 125ml milk 125ml thickened cream 3 large egg yolks 3 Tbsp caster...

Apple and Mixed Berry Cobbler

Apple and Mixed Berry Cobbler

Ingredients: Recipe brought to you with the help of our friends at Big 4 300g Blueberries frozen 300g Apples 1 small orange, juice only 2 tbsp soft brown sugar For the cobbler topping 175g (white or wholemeal) 100g unsalted butter, softened 25g/1oz porridge oats 50g...

Award Winning Poached Pear Dessert

Award Winning Poached Pear Dessert

Ingredients: Serves: 4 2 cups shiraz 1 cup water 2 cups sugar 10 cloves 2 cinnamon sticks 4 small – medium ripe pears Ricotta & Blue Cheese Cream: 500g ricotta 4 tbsp honey (see notes) 50g blue cheese (see notes) Zest of ½ lemon Finely chopped pistachios (see...

Ricotta Hotcakes with Mandarin Syrup

Ricotta Hotcakes with Mandarin Syrup

Ingredients: Serves: 4 Hotcakes: 1 cup plain flour, sifted 1 tsp baking powder 1 tbsp brown sugar ½ tsp salt ¾ cup buttermilk 4 eggs, separated 250g fresh ricotta Oil or butter 100g flaked almonds, lightly toasted Mandarin Syrup: 150ml mandarin juice 1 Tbsp lemon...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!