Glazed sesame pumpkin

Glazed sesame pumpkin

By
From
KOTO
Photographer
Michael Fountoulakis

Pumpkins are like sponges—they soak up water during the cooking process and can easily end up mushy. Therefore, don’t allow the water to boil as you’ll overcook the pumpkin. The desired result is a tender yet still firm pumpkin that will not break up during the glazing.

Ingredients

Quantity Ingredient
vegetable oil, for frying
2 garlic cloves, chopped
1/2 jap pumpkin, cut into 3 cm cubes
1 tablespoon fish sauce
2 1/2 tablespoons Caramel sauce
1 tablespoon Tamarind paste
1/3 teaspoon freshly ground black pepper
1 tablespoon toasted sesame seeds
4 spring onions, sliced

Method

  1. Heat some oil in a large saucepan over medium heat and add the garlic and fry for 1–2 minutes, or until fragrant but not coloured. Add the pumpkin cubes and toss, coating the pumpkin in the oil and garlic. Gently shake the pan so the pumpkin cubes are evenly distributed. Pour in 100 ml water and the fish sauce and bring to a gentle simmer. Cover and reduce the heat to low. Cook for 10 minutes, or until the pumpkin is cooked but firm to touch.
  2. Remove the lid and cook for a further 2 minutes, or until only a fine layer of water remains. Add the caramel sauce, tamarind paste, black pepper and sesame seeds. Toss so the pumpkin does not stick and is evenly glazed.
  3. Sprinkle with the spring onions and serve.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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