While I was flipping through my Malaysian cookbooks, this recipe jumped out at me. The actual title of the recipe was "Sweet Potato and Spinach in Coconut Milk". Right at the end of the recipe, there was a footnote that stated that pumpkin could be used instead of sweet potatoes. I jumped at the chance as I had a kabocha squash that I was wondering what to do with.
Continue reading Kabocha Squash with Spinach in Coconut Milk
Winter squashes are one of the things I love about this season. Their flavor, color, texture is so "fall-like" and comforting. And they are delicious too! We recently used a squash variety called "Fairy Tale squash" for my mom’s pumpkin noodle soup.
And just the other day, I made butternut squash soup. I have to say, this butternut squash soup is EXTRA special simply because we grew the squash ourselves. And it’s EXTRA, EXTRA special because it was the ONLY butternut we got from that whole vine. Sigh…I’m not meant to grow anything besides tomatoes.
When we were last back in Malaysia, Annie’s mum cooked up her delicious Pumpkin Mee with Prawns. I made it a point to watch her cooking in the kitchen, taking notes on how she did it.