Market talk again.....I bought this pumpkin halve at a very very cheap price, ONLY $1!! It is actually a local pumpkin imported from Malaysia therefore the price is usually much more cheaper than those Australian pumpkin or butternut squash :D Depends on the harvesting, sometimes the local pumpkin taste very dry and the flesh is very thin compared to other foreign imports. But this halve I got is very meaty and taste sweet after steaming! I find this dish pretty impressive by serving the whole pumpkin on the table, what do you think? ^.^
- 400gm prime ribs, chopped into bite size
- 1/2 pumpkin, deseeded
- 1 medium onion, sliced
- 1 heap tbsp black fermented beans, rinsed
- 2 slices ginger
- 1 tsp wine
- 5 gm dried orange peel
- 1 tsp sugar
- 1 tsp pepper
- 2 tsp dark soy sauce
- 1/2 tsp salt
- 2 chilli padi, sliced (I used it only for garnish as I want this dish to be kids friendly)
- 1 spring onion, chopped
- Blanch ribs in boiling water for 1 min. Drained well.
- Heat 2 tbsp oil in wok, add onion, ginger and black fermented beans and fry till fragrant and onion is softened.
- Add in blanched ribs and mix for 1 min.
- Stir in wine, dried orange peel, chilli, pepper, soy sauce and salt and cook for another 1 min.
- Turn off heat and rest the mixture for 10mins.
- Deseeded pumpkin and rinsed thoroughly. Shaved off bottom slightly so that it can stand in the casserole. Scoop in the ribs mixture and steam over preheated steamer on medium heat for 40mins or until the pumpkin is tender. (use a skewer to test by piercing through the top of the pumpkin, it should go through easily) Garnish with spring onion and serve.
Did you see there is only slight liquid seeping out from the base of the pumpkin? Do not over shaved the base till you make a big whole, otherwise after steaming all the gravy will be swimming in the casserole instead trapping inside the pumpkin!
Remove the steamed ribs onto serving plate...there is plenty of gravy in the pumpkin!
Scoop up and serve with the ribs and gravy! sweet!