Pumpkin goodness - The pumpkin is a squash that's full of nutrition.

THE pumpkin is an all-sea-son squash that is versatile and nutritious. It is a rich source of beta-carotene that can be converted into vitamin A. Pumpkin is a great way to boost your fibre intake. It is very tasty and can be cooked in several ways. Try it in scones, cook it with rice or in a creamy soup.

Pumpkin and Yam Rice
300g (2 cups) long grain rice,
washed and drained
150g yam, diced
200g pumpkin, cubed
Enough oil for deep-frying
1 tbsp chopped ginger
30g mock vegetarian chicken,coarsely chopped
40g dried prawns, soaked and drained
3 dried mushrooms, soaked and diced
1 tbsp oil
1 tbsp sesame oil
600ml fresh chicken stock

Seasoning
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce

Garnishing
Some coriander leaves
Some chopped
spring onions

Deep-fry yam and pumpkin separately for 6-7 minutes. Dish out and set aside.
Heat oil and sesame oil in a wok, stir-fry ginger, dried prawns, vegetarian chicken and diced mushrooms. Add rice and toss
briefly for 1-2 minutes. Stir in sea- soning to mix.
Transfer rice mixture into an electric rice cooker. Pour in chicken stock and cook. Once rice comes to the boil, add yam and pumpkin and continue to cook until rice is done.
Stand for 10-15 minutes. Dish up and serve with garnishing, (Note: Net weight of pumpkin paste is 200g after steaming.)



Tasty Pumpkin Soup
600g pumpkin, peeled and cubed
150g carrot, cut into slices
900ml fresh chicken stock
1-2 tsp whipping cream (optional)
1 tbsp olive oi]
1 bay leaf
1 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp chilli powder

Seasoning
Salt and pepper to taste
Freshly ground black pepper

Steam pumpkin and carrot for 15 minutes until soft. Leave to cool slightly then place into a food processor. Add 300-400ml chicken stock and blend into a smooth puree.
Heat olive oil in a saucepan. Add bay leaf. Saute for a minute. Stir m pumpkin purOe and add remaining chicken stock gradually. Add cumin, nutmeg and chilli powder. Stir and bring to a gentle boil.
Once the soup comes to a bubbling boil, add seasoning to taste and mm offthe heat. Ladle soup into individual bowls.
Add an extra sprinkle of ground black pepper and stir in whipping cream if desired.




Pumpkin Scones
250g pumpkin
250g self-raising flour, sifted
30g castor sugar
1/4 tsp salt
35g toasted chopped almonds
50g butter, softened
1 tbsp milk
1 egg, lightly beaten

Peel the pumpkin, remove the seeds and cut into cubes. Steam for 8-10 minutes until soft. Mash pumpkin through a sieve into a fine and smooth paste,
Put sifted flour, sugar, salt and almonds into a mixing bowl. Rub in butter lightly using your fingers tips until mixture is crumbly. Add pumpkin paste and mix with a spatula, cutting through into the mixture until a sticky dough is formed.
Turn dough out onto a lightly floured tabletop. Combine the dough quickly and lightly together until smooth. Roll out to a thickness of not less than 2cm and cut into rounds with a fluted or plain scone cutter. Gather up the excess dough and lightly press out. then cut out rounds again.
Place scones on greased baking trays. Combine the milk and beaten egg and brush the top of the scones.
Bake in preheated oven at 220C for 15 minutes or until well risen and golden. Split the scones and serve warm with butter or jam of your choice.

Dim sum delight - Steamed Pork Ribs, Chilli Sauce Crabs,Deep-fried Fish

COULD I please have the recipe for a dim sum dish called steamed pork-ribs with black bean sauce.
Here's the recipe as requested.

Steamed Pork Ribs with Black Bean Sauce
500g pork ribs, chopped into 2cm pieces
2 1/2 tbsp fermented black beans,crushed
1 red chilli, thinly sliced
Some chopped spring onion

Marinade
1 rsp sesame oil
3 cloves garlic, minced
1 1/2 tbsp sugar
3/4 tsp salt
1/4 tsp pepper
1 1/2 tsp chicken stock granules
1 tbsp garlic oil
1 preserved salted plum (sueen mui), crushed
1 1/2 tbsp sweet potato flour or cornflour

Season pork ribs with combined marinade and set aside in the refrigerator for at least 2 hours.
Divide the pork ribs among small saucers and top with a little fermented black beans and chilli. Steam over rapidly boiling water for about 8-9 minutes. Serve immediately with a sprinkling of chopped spring onion.

MY husband loves Cheong Cheng Fish. Can I please have the recipe for the dish?
This should please your husband.

Deep-fried Fish in Fragrant Sauce
550-600g garoupa, threadfin, sea bass or any fresh water fish
1 tsp salt
1/2 tsp pepper Oil for deep-frying
2 cloves garlic, chopped
2 tbsp shredded ginger
I stalk spring onion, cut into sections
1 stalk coriander, cut into sections
1 red chilli, cut into strips

Sauce ingredients - (combined)
1 tsp oyster sauce
2 tbsp light soy sauce
1 tsp Shao Hsing wine (optional)
1 tsp sesame oil
1/8 tsp pepper
1 tbsp sugar
3/4 cup chicken stock
1/2 tsp cornflour

Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.
Place fish on a serving plate or dish.
Leave 2 tablespoons oil in the wok and add ginger and gadic. Fry until golden, crispy and fragrant. Dish out and put aside.
Pour in combined sauce ingredient and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.

CAN I have the recipe for chilli crab please?
Here you go.

Chilli Sauce Crabs
2-2 1/2kg crabs
1 cup tapioca flour
3 cloves garlic, minced
3 shallots, chopped
2 stalks lemnngrass, crushed
2-3 tbsp oil
3 red chillies, seeded
3 dried chillies, soaked
2 cups water

Seasoning
I tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp lemon juice
1 tbsp ikan bids stock granules

Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.

Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and brir to a simmering boil.

Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.