Skip to main content
logo
Food Advertising by

Pumpkin carrot with dried shrimps


After all the 'sinful' food we have had, it's time for a simple and easy peasant dish  ........ Pumpkin, carrot with dried shrimps.



pumpkin cubes, carrot slices and dried shrimps simmering in the pan  ......





Healthy and with all the goodness of pumpkin and carrot, sweet and tasty!

Recipe for Pumpkin carrot with dried shrimps

Ingredients
  • 350 gm pumpkin
  • 120 gm carrot
  • 20 gm dried shrimps, soaked
  • 4 pips garlic, chopped
  • 1 Tbsp oil
  • 1/2 tsp salt
  • 1.1/2 cups water
Preparation
  1. Cut up the pumpkin into cubes and the carrot into slices.
  2. Saute the chopped garlic with the oil till fragrant.
  3. Toss in the soaked dried shrimps, add in salt, stir-fry.
  4. Add in the pumpkin cubes and carrot slices, stir-fry for a while and add in the water.
  5. Simmer till the pumpkin and carrot are soft.
  6. Dish out and serve hot with rice.

Comments

  1. Looks delicious! I had something similar today but with yam hehe

    ReplyDelete
  2. This really looks and sounds delicious! I'm not sure where I've been but, I've never heard of using dried shrimp. Sounds interesting!

    ReplyDelete
  3. My mus used to cook me something similar too. I would love to try them again!

    ReplyDelete
  4. Such a delicious dish with pumpkin carrot and shrimp! I would love to try it!

    ReplyDelete
  5. I seldom cook pumpkin, family members don't really appreciate this.

    ReplyDelete
  6. 3 hungry tummies
    Pumpkin with yam or yam and carrot?
    Sounds interesting.

    Pam
    It's quite the norm here cooking pumpkin with dried shrimps.

    Angie
    Nostalgic?

    5 Star Foodie
    Please do, you'll enjoy it.

    ReplyDelete
  7. Never thought of shrimps and pumpkin! Sweetness.

    ReplyDelete
  8. penny, maybe you can try it out and see whether you like it.

    ReplyDelete
  9. Sonia, I wasn't a fan of pumpkin but my other half is and he's always bugging me to cook dishes with pumpkin. Now, I quite like it too because it's very nutritious.

    ReplyDelete
  10. Are they dried shrimps or fresh small shrimps? Cos your dried shrimps look so big!

    ReplyDelete
  11. hey, my mum used to cook this dish for us when we were young:D I quite like it but my sons don't so doesn't look like I am going to be able to eat this for quite sometime, unless I intend to eat it all by myself.

    ReplyDelete
  12. I'm not a pumpkin lover but I might love to take this with my rice. Btw, I've something for you. Please kindly stop by my blog to collect it. Have a nice day!
    Cheers, Kristy

    ReplyDelete
  13. What a colourful and delicious-looking dish! As long as there are prawns/shrimps, I like it...mmmm Plus there's pumpkin...another of my favourite.

    ReplyDelete
  14. 3 hungry tummies
    Oh, yam is also my favourite.

    tigerfish
    Dried shrimps. There are a few types, the bigger ones are slightly dearer.

    Jeannie
    Pumpkin has plenty of goodness, a rich source of beta-carotene.

    Kristy
    Oh, thanks, will do in a jiffy.

    Mary
    Thanks, perhaps you can substitute with butternut squash.

    ReplyDelete
  15. My mum-in-law cooked this once, so good! I think she puts turmeric inside too.

    ReplyDelete
  16. pigpigscorner
    For colour you mean? On its own, the colour is just great, never tried adding in turmeric though.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

  I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist. Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬 Ingredients 143 gm plain flour 30 gm caster sugar 30 gm brown sugar 1/8 tsp salt 1/2 Tbsp baking powder 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup) 57 ml oil 1 large egg 2 tsp orange zest 1/2 tsp vanilla Almond slivers to sprinkle Method Sieve and whisk flour, sugar, salt and baking powder. In another mixing bowl, whisk egg, oil, vanilla and buttermilk. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not ov

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.