Skip to main content

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.
Labels:

Comments

  1. 3 hungry tummiesMarch 3, 2010 at 12:48 AM

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

    ReplyDelete
  2. PamMarch 3, 2010 at 1:15 AM

    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. Angie's RecipesMarch 3, 2010 at 3:22 AM

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

    ReplyDelete
  4. AnonymousMarch 3, 2010 at 4:20 AM

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

    ReplyDelete
  5. Sonia ~ Nasi Lemak LoverMarch 3, 2010 at 5:30 PM

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

    ReplyDelete
  6. Sokehah cheahMarch 3, 2010 at 5:33 PM

    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. penny aka jeroxieMarch 3, 2010 at 6:57 PM

    Never thought of shrimps and pumpkin! Sweetness.

    ReplyDelete
  8. Sokehah cheahMarch 3, 2010 at 11:34 PM

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

    ReplyDelete
  9. Sokehah cheahMarch 3, 2010 at 11:36 PM

    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. 3 hungry tummiesMarch 4, 2010 at 2:44 AM

    oh yam with dried shrimp

    ReplyDelete
  11. tigerfishMarch 4, 2010 at 9:44 AM

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

    ReplyDelete
  12. JeannieMarch 4, 2010 at 2:03 PM

    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
  13. My Little SpaceMarch 4, 2010 at 3:18 PM

    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
  14. MaryMohMarch 4, 2010 at 4:20 PM

    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
  15. Sokehah cheahMarch 4, 2010 at 10:34 PM

    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
  16. pigpigscornerMarch 8, 2010 at 4:20 AM

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

    ReplyDelete
  17. Sokehah cheahMarch 8, 2010 at 12:10 PM

    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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more