Half portion of Australian Pumpkin
Half packet of Bee Hoon (Vermicelli Noodles)
A medium size strip of pork loin (thinly sliced)
10 – 12 medium fresh prawns (de shelled and deveined)
A bowl of chicken broth
2 tablespoons Superior Light Soy Sauce
1 tablespoon Sesame Oil
Use a large sharp knife to cut pumpkin into wedges.
Use the ridges in the pumpkin as a guide.
To remove the seeds from one wedge by using a metal spoon.
Place the pumpkin flat and use a large sharp knife to carefully remove the skin from each wedge.
Cut the pumpkin into smaller sizes and place them on a metal plate to steam for about 10 to 15 minutes until it becomes soft but not too mushy.
Set aside to cool before mashing with a potato masher.
Leave a small portion of the steamed pumpkin and cut into small cubes for garnishing.
Soak the Bee Hoon (Vermicelli noodles) until it soften and drain over a colander.
Heat some oil in a large wok and add one tablespoon of minced garlic and fry till fragrant.
Add the thinly sliced pork first and after few minutes add the prawns.
Add about two tablespoons of chicken broth and mixed well.
Now include the Bee Hoon (Vermicelli noodles) and stir well.
Include two tablespoons of Superior Light Soy Sauce, sesame oil and additional chicken broth to soften the Bee Hoon (Vermicelli noodles).
When the Bee hoon (Vermicelli noodles) as soaked and softened, lower the fire and add the mashed pumpkin and stir well.
Make sure the mashed pumpkin are well coated with all the ingredients.
Divide the Bee Hoon (Vermicelli Noodles) into equal portions onto serving plate.
Add some small diced pumpkin on top of the Bee Hoon (Vermicelli Noodles)
Garnished with some chopped cilantro leaves and fried shallots.
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