How to Make Cambodian Glazed Pumpkin in Coconut Milk Asian Cooking Recipe Cuisine

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Cambodia Glazed Pumpkin in Coconut Milk 


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4 Servings:

 1 cup coconut milk

 1 tbsp fish sauce

 2 tbsp palm sugar

 2 tbsp peanut oil

 4 garlic cloves, finely chopped

 1 oz fresh ginger, peeled and finely shredded

 1.5 lbs pumpkin flesh, cubed

 ground black pepper

 a handful of curry or basil leaves, to garnish

 chili oil, for drizzling

 fried onion rings, to garnish

 Directions:

 In a bowl, beat the coconut milk and the fish sauce with the sugar until it has dissolved. Set aside.

 Heat the oil in a wok or heavy pan and stir in the garlic and ginger. Stir-fry until they began to colour, then stir in the pumpkin cubes, mixing well.

 Pour in the coconut milk and mix well. Reduce the heat, cover and simmer for about 20 minutes, until the pumpkin is tender and the sauce has reduced.
Season with pepper and garnish with curry or basil leaves and fried onion rings. Serve hot with rice and drizzled with a little chili oil. 
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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