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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…