This is really a test recipe but what the heck, Ã‚Â Halloween is just around the corner and pumpkin is THE vege.Ã‚Â I found imported US pumpkin going for RM229 perÃ‚Â fruit in the supermarket.Ã‚Â It is huge, I think bigger and heavier than I can carry.
Of course,I cannot afford a RM229 pumpkin so I bought a tiny one for only RM1.33.Ã‚Â Hehehe, cheap eh?Ã‚Â I checked through some internet sites to see if it is ok to bake a whole pumpkin and apparently, it can be done.Ã‚Â So I scoop out those seeds and stringy part, throw them away and use an ice-cream scoop to scoop out the flesh.
Jamie Oliver (hehehe, yes him again!) has a recipe called Laksa rice with pumpkin.Ã‚Â It gives me an idea to make curried pumpkin.Ã‚Â I used heat some oil, fry some curry leaves, fennel seeds and cummin seeds till fragrant.Ã‚Â Then, add in the pumpkin to mix well.Ã‚Â It seems to smell dull.Ã‚Â So I added some meat curry powder, add some dried rosemary and basil.Ã‚Â *cross fingers the Western and Eastern spices and herbs don’t clash*
I returned the stir fried ingredients back into the hollow pumpkin and there seems to be a lot of spaces there.Ã‚Â So, I poured in some red gram (lentils) and added some cream plus water.
I put back the top of the pumpkin which I cut out ealier, wrapped an aluminium foil, just in case the pumpkin leaks and place it in a baking tin.
The pumpkin is now sitting in the oven, at 180 deg. celcius and I expect it to be cooked in another hour or two.
The pictures turned out mighty attractive with its bright orange flesh so I thought of putting it up first.Ã‚Â Let’s see how it tastes like later, ok?Ã‚Â Then again, pumpkin is such a great vege/or is it fruit? to cook because it absorbs the flavours of everything it is cooked with.