Half…

There was too much pumpkin for my missus and I to finish in one sitting the other day so I only cooked half of it then.

The next day, I took the other half and again, I cut the pumpkin into bite-size chunks…

Cut pumpkin

I also had some cangkuk manis that my missus planted in a giant pot outside the house and I tore that into shreds/bits and pieces…

Cangkuk manis

That way, it would bring out the sweetness of the vegetable and besides, it would make it much easier to chew and to digest.

I could have cooked soup, the kampong sayur rebus style whereby I would need to boil some ikan bilis (dried anchovies), belacan (dried prawn paste) and chilies in some water and then throw in the cangkuk manis and the pumpkin and that would be it! However, I did not feel like having that so I decided to cook my own dry version instead.

I got the ingredients ready…

Fried pumpkin/cangkuk manis - ingredients

…and heating up a bit of oil in the wok, I fried everything (except the belacan and the chili) until golden brown before adding the belacan – making sure that it disintegrated/dissolved in the hot oil and after blending it well with the other ingredients, I put in the chili…followed by the pumpkin. I poured in a bit of water to simmer the pumpkin so as ย to soften and cook it…and finally, the cangkuk manis went in as well. After mixing it thoroughly with everything else, I added a pinch of msg and finally, the dish was ready…

Fried pumpkin with cangkuk manis 1

Was it nice?

Fried pumpkin with cangkuk manis 2

I would think so. The fragrantย belacan-rich gravy was very nice and went absolutely well with rice…

Fried pumpkin with cangkuk manis 3

I certainly wouldn’t mind cooking it like this again for a change time and again.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

35 thoughts on “Half…”

  1. I bet it was delightful, I do love the taste of pumpkin; whether it’s savory or sweet it’s something I enjoy eating regardless of the season. ๐Ÿ™‚

    Today I made stir fried vegetables with brown rice, it was great. For dessert, I made oatmeal raisin cookies. It’s one of my daughters favorite cookies.

    So that’s all for the one pumpkin that I bought. Maybe the next time I get hold of one, I can try some recipes with ingredients that are easily available abroad…and see how it turns out. If it’s any good, I can post about it… ๐Ÿ˜‰ Ooooo…I love oatmeal cookies but I’d just buy those sold in the shops – I’m not into backing cookies and cakes.

  2. Looking good eh. Cutting them in pieces will be a challenge as I can sense how ma Mama used the chopper to ‘axe’ them haha.

    Ok if you have a cleaver/chopper…hard if you only have a small knife but have to be careful when cutting to avoid accidents. ๐Ÿ˜‰

    1. Hi Bananaz – re Arthurs post ‘”Last Time” on 03.11.11, my fav Japanese word WATA is nothing to do with cotton. More to do with….WTF, when cheesed off!! haha!!! But as STP’s blog is for young readers (not over 99), so cannot lah type the WTF in full.

      Tsk! Tsk! Yes…mind your language! You’re in refined, high class company here….LOL!!! ๐Ÿ˜€

  3. Ahem!…pumpkin again. Nampak sedap. Though not a fan of pumpkin but I must try to cook this dry version one day. Salivating!!!…the more I look at it. Normally would see the wet version (cook with santan).

    Should be nice with some santan too – a drier version of the sayur masak lemak.

    1. Hi Irene.
      Hers’s the pongteh recipe.
      1 whole chicken, cut into pcs ( with or without skin does not matter )
      300 gm Shallots, blended till fine ( you can add a bit water for easier blending)
      150 gm garlic, blended till fine ( you can add water for easier blending )
      2 tbsp Taucu
      3 – 4 potatoes,cut into half or quarter if too big ( you can add more )
      5 Dried shitake mushroom ( more if prefer or optional)
      2 – 3 cups of water ( depending on how thick you want the gravy to be.Add 1 1/2 cup first and adjust accordingly-My family don’t like the gravy to be too thick but also not too thin )
      2 tsp Thick soy sauce ( this is just for colour-adjust accordingly )
      2 tsp or more Gula Melaka/brown sugar/granulated sugar ( to taste-gravy should be slightly sweet )
      Method:
      Put about 3 tbsp of oil ( more better so that the shallots can be properly fried and after cooking you can always scoop the excess oil out ) and fry the shallots until fragrant and garing ( you can see the edges a bit yellowish and slightly dry.This process is important so that the pongteh can be kept for a longer period).Add the garlic and fry until very fragrant and garing.Put in 2 tbsp Taucu/fermented soy bean( if buy whole must pound into paste)and keep on stirring until all well combined and smells fantastic but make sure you do not burn it.Now, put in your chicken pieces and just stir the chicken around with the fried paste until the chicken pieces turn opaque ( whitish in colour).Once this is done, add your potatoes, dried mushrooms and water and let it boil.Once boiled, turn the heat down and let it simmer until both chicken and potatoes are cooked.Half way this process, add black soy sauce ( you can use sweet dark soy sauce or salty black soy sauce or the caramel soy sauce-if using caramel, use a bit only or else the colour will be too dark) and also gula melaka ( you can use brown sugar or just the granulated sugar ).Serve when done.

      PS: You can use pork instead of chicken but Nyonya’s like to cook chicken and pork together.taste better.
      Do not put salt.If not salty enough, use light soy sauce instead as salt would actually change the taste and if kept, it will be too salty the next day.
      When you ‘tumis’/stirfry the rempah, use more oil.This is to ensure your rempah will be cooked properly/mature.You can scoop the oil later when the dish is cooked.
      You can add bamboo shoots(fresh and not the fermented ones) or even Yam bean. Slice them into 1/2 cm-1 cm thick.
      Remember, Nyonya’s pongteh do not have any cloves, star anise etc.If you have any recipes that have them, it is NOT pongteh!
      Pongteh taste better when kept overnight or many many days.You can cook a big batch and freeze them.
      Good luck and I hope you would like this recipe:)

      Wah…wah…wah!!! Look at what the mice have been doing while the cat is away! A cooking lesson, eh? Hahahahahaha!!! Well, good luck, Irene… The recipe so long, my head already pening. I guess that’s the way nyonyas (and women) cook… LOL!!! ๐Ÿ˜€

      1. Thanks Shereen. Sorry to take up your time for typing out the receipe for me. Appreciate it very, very, very much. Once again, kam sia, kam sia (thank you, thank you). Wish me good luck in cooking my ayam pongteh, ya. YUMMY!!..yummy!!!….

        Good luck! If pass, next time she comes, we can hop over to Kuching and you can cook that for us. Hehehehehehe!!!! ๐Ÿ˜‰

      2. Shereen, this is a very detailed and step by step receipe and what more with all the good tips given. Knock my head and spank my bottom if I can’t cook a nice and delicious pongteh with this receipe. Thanks again for sparing your precious time in typing out this receipe. Will share with my friends on this nyonya dishes.

        You can also deep-freeze…and send over to Sibu for me to try…??? ๐Ÿ˜‰

      3. Irene,
        Good things must share-share..lol. My only mission is to share real authentic Nyonya cuisine. I hope you will enjoy it and find it to your taste.

        Yalor…must share-share. Already cooked one, you share…lagi best! Muahahahahaha!!! ๐Ÿ˜€

      4. Oh Irene, we Nyonya’s will eat pongteh with sambal belacan.

        Oh? Didn’t know that… But if pork, oooo…best lah with belacan, never mind how it’s cooked. Yummmm!!!!

  4. Cikgu, today I learned about chengkul manis, see I told you that one of things I can learn about your blog is new words for vegie……..cool

    Cangkuk, where got chengkul… Nati jadi cangkul pula! LOL!!! ๐Ÿ˜€

    1. Eugene, your eyes must be blurrrrrr liaw after seeing the delicious pumpkin dish above. Cangkuk manis, chengkul manis and changkul manis…all nice name juga. Put the blame on Arthur. Posted too many pumpkin dish in a space of 2 days. Head spinning, hehehehe!!….

      Aduh! I get the blame pula… No lah, maybe too early in the morning or he did not put on his reading glasses… LOL!!! ๐Ÿ˜€

  5. OOoo…macam itu also can . Didnt know. Usually cook with dried shrimps only

    Can, why not? Cooking…must be creative and innovative. If nice, share with others…if not nice, very quietly throw away… Muahahahaha!!!! ๐Ÿ˜€

  6. Arthur,
    You got me at the belacan part..and the pic look so drooling.So unsangka-able that you so terror at creating new recipe.I could imagine the smell of the belacan and chillie coming from the wok…must be heaven on earth,man!!!

    I’m sure you’ll love this…seeing how you licked the belacan gravy off the plate when you were enjoying the midin at Ruby. Yum! Yum! LOL!!! ๐Ÿ˜€

  7. So funny, I dreamt of pumpkin last night. Pumpkin, pumpkin and more pumpkin, but I did not cook it this way in my dream! I just love pumpkin. So you know, it was a pleasant dream, and I am delighted to read this pumpkin story now!

    LOL!!! Still in the Halloween mood, are you…dreaming of pumpkins? So what’s on tonight? Watermelons? Muahahahahaha!!!! ๐Ÿ˜€

  8. Wow looks yummilicious indeed! Wifey must be so happy to sit back and kick her legs! ^^
    Msg? Tsk tsk tsk lolz
    +Ant+

    I guess so… If she cooks, she’ll cook with sambal udang kering…the same way I did in the previous post, but the wet version. That’s her standard recipe for pumpkins.

  9. This looks very very very nice!! I absolutely love cangkuk manis. Didn’t know you can cook it with pumpkins. Too bad we can’t get cangkuk manis here. Nevermind, I’ll be in Sibu in 3 weeks ๐Ÿ˜€

    Ya…3 weeks! That will come real soon… Looking forward to seeing you here…

  10. Yum! Another great way to cook pumpkin! I’ve asked you this before, you usually eat the skin? I usually peel it off. Any difference in how the dish will turn out if you keep the skin on/off?

    WITHOUT the skin, if you reheat it, the pumpkin will become mushy…and you will get something like mashed potatoes in the end. I am sure you would not want to eat that. No problem if you do not want to eat the skin of if it is still too hard, just scrap the pumpkin off the skin with your spoon and eat it…and throw away the skin. I WILL eat the skin if it has been cooked long enough and the skin is soft enough. Otherwise, I would not…

  11. Butternut pumpkin is yummy. Roast in oven, eat with French lamb cutlets – this is what life is (can be) all about ๐Ÿ™‚

    Arthur – yes, I’ve sorted ‘them’ out (yesterday). 3 cheers for Yoong??

    Ok…good for you. Ya…that was how my daughter cooked it – nice…provided the pumpkin is sweet.

  12. My mum always boil pumpkin soup…put in carrots, tomatoes, potatoes, big onions and soya beans too.. no meat.. so the soup will be very sweet and yet nutritious for our body.. try it… I love pumpkin..

    Soya beans? Dunno, never cooked those…but that day, I saw on AFC, they used them to cook…what, I can’t remember now…in Singapore. Yong tofu soup or something…

  13. This look good, but if can minus the belacan. kekekekke

    Can. If the pumpkin is sweet enough, it would be nice even without the belacan. The ikan bilis would help contribute towards the nice gravy in the dish.

    1. Wakakaka…agak liao Annie will say if no belacan will be better for her. Wakakaka! Me terbalik… got belacan, lagi bagus.

      To each his/her own… ๐Ÿ˜‰

  14. oh! more pumpkins.. i can only relate to pumpkins when they’re used during Halloween to make the Jack-O-Lantern. lol!

    Ya…you party animal! LOL!!! ๐Ÿ˜‰

  15. hmmm.. i could almost smell it here!

    pumpkin dishes sold here are mostly just cooked pumpkins and ntg else… boring..

    They’ll be nice if they’re sweet enough…but then again, variety is the spice of life. Would be nice to have a change once in a while… ๐Ÿ˜‰

  16. wah this dish looks like a potato dish! well done! hehe I would eat it if I didn’t know it was pumpkin.

    Now I know. If I serve you pumpkin, I’ll tell you it’s potatoes. LOL!!! ๐Ÿ˜€

  17. Oooo… yummy! Makan with hot rice, sure will tambah a few rounds!

    Ya…no pork, no Chinese herbs, sure you like… ๐Ÿ˜‰

  18. Wow got belacan!! I think I want to try cooking the pumpkin this way the next time. I like Cangkuk Manis is what in English ar?

    No English name…but you have over there as well. Maybe the retarded smaller version from Sabah – they call it sayur manis…and you get this veg in pan mee.

    1. Oh ya, I remember now sayur manis is (She jai choy in Cantonese). Fry with eggs also very delicious but cannot eat too much and too often. The English name is Sauropus androgynus. This vegetable contain alkaloid papaverine and eating excessive of it will cause lung damage.

      Some people have told me that but I’ve been eating it since small – one of the most popular and affordable vegetables around – these days, a must order when eating out at restaurants here. I think they say the iron content is very high…like daun bandong, sweet potato leaves and the like but they also say if it’s well-cooked, it’s all right. Not for ulam.

  19. OMG! STP… you are cruel.

    this pumpkin looks so delicious!

    …and i did not eat proper lunch but only fruits!!!

    grr!!

    Poor thing! Why? Watching your figure? Wink! Wink! ๐Ÿ˜‰ Muahahahahaha!!!! You can try cooking it this way or use the recipe I posted two days or so ago. My daughter’s friend in Wellington tried it out and she and her housemates licked the plate clean – they loved it! ๐Ÿ˜‰

  20. Thanks for sharing. I’ve never cooked pumpkin with belacan before. Wonder if it tastes good? But I’m a belacan fan, so, I think I’ll like it!

    If you love belacan, I’m sure you’ll love this… Garenti!!! ๐Ÿ˜€

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: