Acorn Squash Sambal

Acorn Squash Sambal
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Winter vegetables are abundant and they make for a delicious meal as they are so fresh in quality. Acorn Squash or Green Pumpkin is one such vegetable that is so versatile that it can be used to make side dishes, gravies or added to your main dishes. In this recipe, we cook Acorn Squash in Sambal paste which redefines the recipe as the juices of the paste enters the fleshy acorn squash. Sambal is a typical Asian relish or hot sauce in which fresh red chillies are the main ingredient to which multiple secondary ingredients such as shrimp paste, fish sauce, garlic, ginger shallots, lemon grass etc are added and crushed into a coarse paste in a mortal and pestle Sambal is usually served as a side dish or added to main dishes to give it that extra kick of spice and tang.
Ingredients
  • Acorn Squash , medium sized
  • 3 teaspoons Sambal paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 inch Ginger
  • 3 cloves Garlic
  • 3 teaspoons Groundnut oil
  • Salt , to taste
Instructions
  1. o begin making the Acorn Squash Sambal Recipe, wash the vegetable and then cut it lengthwise about one to two inch thickness into several pieces. You can cut the vegetable along with the thick outer skin.
  2. Coat the cut pieces of Acorn Squash with turmeric powder and salt.
  3. In a skillet, heat some oil. Place the acorn squash pieces in the skillet. Let the pieces cook in the pan for five minutes. Turn the pieces of the squash over so that they cook evenly on all sides.
  4. Meanwhile, take the pieces of ginger and garlic and add to a mixer and grind it to a fine paste.
  5. Add this ginger garlic paste to the acorn squash.
  6. Next add in the Sambal paste. Stir fry for few minutes until the ginger garlic paste and sambal paste coat well on the acorn squash pieces.
  7. Add 2-3 tablespoons of water and cook till the pieces of acorn squash softens.
  8. If you need a dry recipe, then cook a little longer as the texture will as that of a pickle.
  9. Serve Acorn Squash Sambal as a side dish to Thai Jasmine Sticky Rice Recipe and Vegetarian Thai Red Curry Recipe for a delicious Pan Asian meal.
  10. Published in World Recipes

 

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Tom Yum Egg And Shrimp Soup

Tom Yum Egg And Shrimp Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Soup is all time favourite, especially if addition of asian spices is introduced to the recipe making. Here I have used a very simple easy to make Tom Yum Egg And Shrimp Soup, a soup with egg and shrimps but have added the tom yum malaysian fresh spicy readymade paste mix. A fresh aromatic chilli, oil and herb based preparation almost resembles like a pickle. Try this recipe to rejuvinate your tastebuds with this shrimp and egg soup recipe for a refreshing week ahead.
Ingredients
  • 6 Prawns
  • 1 Egg
  • 1 tablespoon Tom Yum Paste
  • 1 inch Ginger , sliced
  • 1 Carrot , sliced
  • Green Bell Pepper (Capsicum) , few (sliced)
  • 1 teaspoon Scallion chopped
  • 1 teaspoon Corn flour
  • 1 teaspoon Water
  • 2 cups Chicken stock , or vegetable stock
  • Salt , to taste
Instructions
  1. To begin making the Tom Yum Egg And Shrimp Soup recipe, first cut all the vegetables and keep all ingredients ready.
  2. The recipe only will need ½ of one beaten egg.
  3. Heat a saucepan with chicken broth and bring to a boiling point. Add prawn, ginger, capsicum, cook for 3 minutes.
  4. Add the tom yum paste and give a single stir. Add cornflour mixed with water and add to the soup. Check for salt seasoning.
  5. Drizzle the egg from top with a fork but dont stir. Stop the flame.
  6. Garnish with scallion and serve the hot soup immediately. Serve Tom

 

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