I was craving for Japanese simmered pumpkin (Kabocha Nimono) that I had in Autumn 2015, but lack of Japanese cooking ingredients made it challenging for me to cook such a dish. However, I thought of an South East Asian-style alternative of one-dish meal of pumpkin rice.
- 1tbsp dried shrimps
- 2-3 dried scallops (optional)
- 3 garlic cloves, chopped to small pieces
- 1 red onion, chopped to small pieces
- 1 slice ginger, chopped to small pieces
- 1 tbsp sesame oil
- 0.5 pumpkin, cut into chunks
- 2 cups rice (a mix of white and brown rice in 3:1 ratio)
- 1 tbsp goji berries (optional) for color variation
- 1 tbsp almond flakes (optional)
- coriander / mint leaves for garnishing (optional)
- mushrooms (optional)
- meat, pieces (optional)
- Wash dried shrimps/scallops, soak in water that is to be re-used for cooking.
- Heat oil.
- Sauté garlic, onion, ginger, shrimps, scallop until fragrant.
- Add pumpkin and shrimp-flavored water.
- Transfer softened pumpkin to a bowl/plate.
- Add washed rice and water to the rice cooker.
- Place the pumpkin on top of the rice.
- Stir all ingredients to ensure proper mixing and gentle mashing of pumpkin, after rice is cooked.
20160216 Honey Panda said the pumpkin rice that I cooked this morning smelled great.