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.

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