Baked Pumpkin Macaroni

Text, Photography/Julia Recipe Demonstration/Julia, Kook Illustration/Kook

Egg Custard in Pumpkin

In the cold winter, drinking a bowl of pumpkin soup, the warm yellow color and sweet taste will always bring happiness.

Please read on...

Illustration / Kook

There are many varieties of pumpkins in Taiwan, and they are also resistant to long-term storage.

The round-shaped chestnut and gourd-shaped milk varieties are the only ones, and they can also be the best natural decorations in the kitchen before cooking.

Pumpkins can be tasted all year round in Taiwan, and the cooking methods are quite diverse.

In midsummer, I love to eat crispy thin slices of cold salad, and it tastes great with a little red perilla powder.

Stir-fried thick shredded pumpkin is added to fried noodles or fried rice noodles, which is also good for the taste.

In autumn and winter, I like to eat stewed stew and fragrant pumpkin soup. I am used to adding one or two bay leaves to add flavor, and also incorporate the nutritional elements of vanilla (ingredients).

pandan leaf

I have eaten and tried various pumpkin dishes, but this dessert "Egg Custard in Pumpkin" made by my daughter-in-law Kook in Chiang Mai is really the first time I have tasted it.

The filling is a combination of eggs, coconut milk and pandan leaves, which adds to the flavor of the whole dessert.

The sweetness of pumpkin blends with the unique aroma of pandan leaves, and the taro fragrance lingers between the teeth, making people feel unfinished.

It is very suitable for dessert after meals. It is also very suitable for daily afternoon snacks with some fresh tea.

You can try to carve your favorite pattern on the surface of the pumpkin with a knife.

〈Chiang Mai Daughter-in-Law Serves〉Egg Custard in Pumpkin

Mix the eggs, coconut milk and seasonings well, add the pandan leaves, stir with an egg beater to release the aroma.

Kook said that this dish is a classic dim sum in Thailand, often served at banquets or family tables.

If it is an important occasion, the surface of the pumpkin will be carved with exquisite patterns, and the plate and decoration will be added to transform it into a high-end dessert.

Due to the high temperature all year round in Thailand, locals like to eat it cold.

Ingredients: 1 small pumpkin, 2 whole eggs, 50ml coconut milk, 2 spoons of sugar, some salt, 2 pandan leaves

practice:

1. Wash the pumpkin and cut off a small piece from the top to serve as a cover.

Hollow out the inside and wash it, and use it as a container.

2. Mix the eggs, coconut milk and seasonings well, add the pandan leaves, stir with an egg beater to release the aroma.

3. After the method 2 is filtered, pour it into the pumpkin cup (the filtered egg liquid will make the surface of the finished product smoother).

4. Steam over low heat for 40 minutes.

Open the lid every 15 minutes to let the heat out, then cover it back and continue cooking, so that the pumpkin is not easy to crack.

After 40 minutes, turn off the heat and lift the lid. After cooling down, slice and taste.

Tips: You can try to carve your favorite pattern on the surface of the pumpkin with a knife.

But if it is the first time, please pay special attention to safety!

〈Taiwanese mother-in-law serves dishes〉Grilled Pumpkin Macaroni

Since the beginning of summer this year, I have been especially fond of making thick soup dishes. First, it is convenient to store for emergencies; second, there are more extensions and changes after completion.

The cooking process is not complicated, and different spices can be added to present a variety of styles.

Usually I make a soup base with a thicker texture and store it in separate bags for freezing. The thicker version can be used as a dipping sauce by adding some spices; add some water (broth) and it can be transformed into a thick soup; or it can also be changed into The base of Western-style baked rice noodles.

It is the best weapon for busy housewives to change their meals.

Basic soup method: Cut a medium-sized pumpkin into small pieces, sprinkle ground salt and black pepper on the surface, drizzle with about 2 tablespoons of olive oil, two torn bay leaves, and bake at 180 degrees for 20 minutes.

Add about two-thirds of the water to all the pumpkin pieces, and use a blender to puree.

Pour it into a pot, add an appropriate amount of cold water (broth) and cook until it reaches the desired consistency, and it's done.

If you want to store it directly in the freezer, you don’t need to heat it, put it in a zipper bag, and it can be frozen for at least 3 months.

Roasted pumpkin will have more aroma than steamed.

Ingredients: pumpkin soup, macaroni, king oyster mushrooms, zucchini, baked shredded cheese, appropriate amount of salt and black pepper

Method: After the macaroni is cooked, take it out, put it in a large baking pan with diced Pleurotus eryngii and zucchini slices, add pumpkin soup and mix well, you can add fresh parsley (or mixed dried spices), and spread it on the surface Sisi.

Bake at 180 degrees for 15 minutes, until the surface is burnt and fragrant.

〈Vanilla Notes〉Pandan leaf

Also known as pandan leaves.

It is a perennial vanilla plant commonly found in Southeast Asia, with long, narrow leaves and shiny surfaces.

Its unique and elegant taro aroma can show excellent flavor no matter it is used in cooking or baking.

Just boil a leaf with rice, and the aroma is very charming.

The bright green leaves are mixed with a little water to make a juice, and then filtered, it is the best natural color, which can be incorporated into various pastries or drinks, the most representative Nanyang dessert "Nyonya Cake".

During cooking with Kook, I found that she often uses pandan leaves in her cooking, which can be ranked among the top 5 herbs in her cooking.

The other 4 types are thumping leaf, lemongrass, butterfly pea flower and kaffir lime leaf (also known as wasp orange leaf or lemon leaf).

<Talent Profile>Taiwan & Thailand, the two wives serve the dishes

Taiwanese mother-in-law Julia and Chiang Mai daughter-in-law Kook use herbs and ingredients to spark love in the kitchen.

Working in the kitchen and garden is their favorite thing in life. Although there is still some language barrier, when cooking in the kitchen, those vegetables, fruits and spices seem to become their common aroma language, gradually eliminating the boundaries, so "the two My wife's spice table" came to mind, and I decided to serve readers with various Thai-themed dishes here every month.

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