Stuffed Pumpkin With Meat Sauce, Kabocha
肉醬南瓜盅
Stuffed pumpkin is a fun and delicious way to enjoy a hearty and nourishing meal. Instead of being stuck with being just a side dish, let’s have some fun with this delicious vegetable as the highlight at the dinner table.
Ingredients:
1 Small Pumpkin
½ lb Ground Beef
1 cup Tomato Sauce
1 Diced Onion
1 tsp Minced Garlic
1 ½ tbsp Butter
Your choice of Sides:
Green onion shreds
Carrots julienne
Lettuce shreds
Spaghetti
Rice
Marinade:
2 tbsp Water
1 ½ tbsp Light Soy Sauce
1 tsp Sugar
½ tsp Black Pepper
1 tsp Cornstarch
Method:
Marinate ground beef with marinade ingredients for 10 minutes.
Meanwhile, lightly blanch all sides of the pumpkin in boiling water for about 2 minutes. Lightly boiling makes peeling and cutting pumpkin much easier. Peel and empty pumpkin.
Steam pumpkin for 10 minutes over high heat. Place pumpkin on top of a bed of sides of your choice. May it be a bed of vegetables or spaghetti, any sides that can soak in sauces goes well with the dish.
Medium high heat, saute onion in butter and then minced garlic. Add ground beef and tomato sauce. Medium heat, let cook for about 5 minutes with the lid on. For those who enjoy thicker sauces, reduce moisture by cooking sauce for an additional 1-2 minutes without the lid. Add meat sauce into the pumpkin and it’s ready to be served.
Note:
Each brand of tomato sauce tastes different. Adjust salt and sugar to your liking. Or even 1-2 tbsp of ketchup to give it that Asian home cooking kick.
Use a pumpkin that’s about 5 inch wide and 4 inch high. That should fit in most home owned large woks.
This recipe is quite flexible, may use what is available to you or to your preference. From the types of pumpkin/squash, tomato sauces to types of meat. Switch out from ground beef to pork or chicken if you like.
Pumpkin:
Use whichever pumpkin that’s available to you. During fall time, pumpkins and squashes are abundant. Lots of variety to choose from.
Japanese Pumpkin, also known as Kabocha, is on the starchier and sweeter side, compared to the usual orange pumpkins. Kabocha tastes and texture is similar to a starchier orange sweet potato but with a bit of pumpkin characteristics - a hint of strand texture from a squash. Japanese pumpkin is definitely tasty since it adds a naturally sweet and rich pumpkin flavour to the dish. A wonderful addition to any type of sauce, when slightly broken down during cooking, the starchier characteristics makes a great sauce thickener.
肉醬南瓜盅
釀南瓜是享受豐盛營養餐的一種有趣而美味的方式。讓我們用這種美味的蔬菜作為餐桌上的亮點。
材料:
小南瓜1個
免牛肉半磅
意粉茄醬1杯
洋蔥1只切粒
蒜茸1茶匙
牛油1 1/2湯匙
您的選擇配碟:
蔥撕
蘿蔔撕
生菜撕
意大利粉
飯
醃料:
水2湯匙
生抽1 1/2湯匙
糖1茶匙
黑胡椒粉半茶匙
生粉1茶匙
做法:
免治牛肉加入醃料撈勻，醃10分鐘。
小南瓜放入滾水浸2分鐘取出，刨皮及刮去瓤，做成南瓜盅。
隔水蒸10分鐘至腍，上碟用蔥𢇁伴邊。
燒溶牛油放洋蔥粒，蒜茸炒香加入牛肉茄醬，炒至牛肉散開，中火煮約5分鐘試味，取出放入南瓜盅內，即可上棹。
註:
茄醬每個牌子味道不同，煮時可試味，加鹽或糖隨你喜歡的味道。
使用大約5x4英寸嘅南瓜，應該適合大多數家庭擁有嘅大鍋。
南瓜：
在秋季，有許多不同類型的南瓜可用。 使用任何方便您。
與通常嘅橙色南瓜相比，日本南瓜更甜。
Kabocha (日本南瓜) 嘅味道同質地類似于澱星橙番薯，但有點南瓜特性。絕對係美味嘅，因為它增加咗自然甜同豐富嘅南瓜味嘅餸菜。
