pumpkin luncheon meat

I had a small quarter of pumpkin the other day and we all know how sweet pumpkins are. But I was bored of stir-frying pumpkin with dried prawns and needed a change. After rummaging through my kitchen cabinet, I found a can of luncheon meat and I thought “why not?”. The sweetness from the pumpkin would complement the slightly saltish luncheon meat and that could be a good combo. So, what I did was to cut both ingredients into equal sized cubes and stir-fried them to make this pumpkin and luncheon meat combo. It turned out quite alright πŸ˜€

For this recipe, I cut the pumpkin and luncheon meat into cubes. You can cut them into slivers if you prefer it that way. Somehow, I could not resist the use of dried prawns to give it a slight seafood bite. If you are unable to get hold of dried prawns, I would recommend just omitting it altogether. Do take care with the seasoning as the taste depends on how sweet your pumpkin is and how salty your brand of luncheon meat is. So, use salt judiciously. Otherwise you will have to take extra helpings of steamed white rice and a double dose of water to flush them out πŸ˜›

This is my recipe for Pumpkin and Luncheon Meat Combo

Ingredients

  • 100 grammes pumpkin (cubed)
  • 100 grammes luncheon meat (cubed)
  • 1 tablespoonful of dried prawns (rinsed and pre-soaked for 30 minutes in 150 ml water. Keep water)
  • 4 cloves garlic (chopped finely)
  • 4 shallots (sliced finely)
  • 5 tablespoons cooking oil

Seasoning

  • Salt / Light soya sauce and white pepper powder to taste

Method

Heat 1 tablespoon oil in wok and fry luncheon meat till golden brown. Remove and set aside.

Add 2 tablespoons oil into wok and fry shallots till golden brown. Remove and set aside.

Add garlic and pre-soaked dried prawns into wok and fry till aromatic and until garlic becomes golden brown. Remove and set aside.

Add 2 tablespoons oil into wok and fry pumpkin for 1 minute. Then add water previously used to soak dried prawns. Cover with lid and allow water to dry up. Uncover lid, stir well and add more water up to half the height of pumpkin. Repeat covered cooking process till pumpkin slightly soft. Then add fried luncheon meat, fried dried prawns, fried garlic and water. Add seasoning to taste.

Stir until water slightly evaporated and pumpkin has been cooked to your desired softness.

Remove from wok and garnish with fried shallots.


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Comments

  1. 1
    Johnna Knows Good Food
    July 4th, 2008 at 4:18 am

    Good combination;-)

  2. 2
    Alice
    July 4th, 2008 at 10:35 am

    Yes, it is indeed a good combo.
    Thanks for dropping by my little space.

  3. 3
    Food-4tots
    July 4th, 2008 at 5:15 pm

    I was recommended by a fren to your site and found that there are many good and simple recipes here.

    My son loves pumpkin. Thanks for your wonderful cooking ideas.

  4. 4
    Fran
    July 4th, 2008 at 6:56 pm

    This sounds great. One of my favorite dishes at a Filipino restaurant we go to is pumpkin sauteed with green beans, pork and flavored with patis (Filipino style fish sauce). I imagine the dried shrimp adds the same kind of flavor as the patis would. I’m going to try this dish soon.

  5. 5
    pablopabla
    July 4th, 2008 at 11:23 pm

    Johnna : Will you be trying this out? πŸ˜‰

    Alice : It’s a great find!

    Food-4tots : Welcome to my kitchen! Glad you’ve found the recipes simple as this is what Hochiak is mainly about – simple doable dishes πŸ˜€

    Fran : Hope you will like this dish. I am sure you can get hold of the ingredients.

  6. 6
    althea
    July 5th, 2008 at 11:40 am

    hmmmmm…. A must try food! yummy!!!

  7. 7
    Andie Summerkiss
    July 6th, 2008 at 1:59 pm

    That looks great. I never liked pumpkin dishes, but I will try this soon.

    I tried one of your recipes – the ginger and pork (stir fried dish), can’t remember what it’s called. It turned out great. Thanks!

  8. 8
    steamy kitchen
    July 7th, 2008 at 12:12 pm

    omg. you and i are on the same eating wavelength. I am just writing about my affair with luncheon meat..too tired to post though.

  9. 9
    noobcook
    July 7th, 2008 at 9:22 pm

    nice photo! This combo sounds great ^^ I am missing luncheon meat ever since the Ma Ling brand was withdrawn from our local supermarkets, sigh…

  10. 10
    steamy kitchen
    July 8th, 2008 at 11:34 pm

    i can’t believe we both have luncheon meat on our minds!

  11. 11
    Pureglutton
    July 9th, 2008 at 11:28 am

    I was just also talking about luncheon meat this morning – was wanting a luncheonmeat sandwich! Ahh…now perhaps i should drop by the s’mart to get some pumpkin and try out this recipe! πŸ™‚

  12. 12
    yellowlinen
    July 11th, 2008 at 11:34 am

    Thanks for the recipe-a wonderful home-cooking dish-I will definitely try it.

  13. 13
    pablopabla
    July 11th, 2008 at 11:44 am

    althea : Yes, you should try it out. Simple yet appetising.

    Andie : I am glad the stir fried pork with ginger recipe worked for you. Hopefully you’ll be able to try this out for another assessment πŸ˜€

    steamykitchen : I can’t resist luncheon meat! He! He!

    noobcook : I guess the Singaporean authorities are stricter with food control…or paranoid. πŸ˜› Anyway, it’s either Maling brand or Gulong brand that’s plenty around. Hope over to Malaysia for a quick fix πŸ˜‰

    Pureglutton : I saved the other half portion of this can of luncheon meat for a nice tasty luncheon meat sandwich with crispy butterhead lettuce and cherry tomatoes. Yum!

    yellowlinen : Try this and give your family members a treat πŸ˜€

  14. 14
    tigerfish
    July 11th, 2008 at 1:54 pm

    The last time I had luncheon meat was in primary school!!!! That long ago!! :O

  15. 15
    Tine
    July 14th, 2008 at 6:53 am

    I’m SO trying this out for dinner tonight. Thanks! πŸ™‚

  16. 16
    didally
    July 14th, 2008 at 12:23 pm

    I miss luncheon meat although I don’t eat it often. Once in a while indulgence cos of the high fat content. But still it’s so good. lol

  17. 17
    pablopabla
    July 21st, 2008 at 3:19 pm

    tigerfish : You are not kidding! That long ago?

    Tine : I am glad you did (as per your email to me)!

    didally : The taste is awesome…especially if it is dipped into tomato ketchup.

  18. 18
    giddy tigress
    July 22nd, 2008 at 10:50 am

    That sounds like a really yummy combination! The luncheon meat is bound to bring back childhood memories….I might try it this weekend πŸ™‚

  19. 19
    Jin Hooi
    October 14th, 2008 at 6:48 pm

    I tried this recipe last night and it was great !! We loved it !! thanks for sharing

  20. 20
    Glucom
    September 18th, 2009 at 10:10 pm

    Oh wow! That looks absolutely delicious, I love how you took an old favorite and added your own twist. You also did an amazing job with the pictures, I will definitely try this recipe over the weekend.

  21. 21
    pablopabla
    September 28th, 2009 at 10:13 am

    Glucom : Thanks. Have you tried it out? How was it?

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