Priscilla’s Favourite Recipes

My cousin-in-law was asking me whether this dish that I have a photo of in my facebook account, the recipe was from my aunty. I will only said that it is a modification that I made from the carrot cake recipe, my aunty’s recipe as well as my own through experimenting and trial and error.

I remember eating this dish when I was young when my aunty who used to dish up different yummy dishses when we stayed at her place during the holidays. She enjoys toiling away in the kitchen, dishing up yummy food for all of us. When I was asking her about this dish, she could not recall the measurement for all the ingredients and so through the trial and error, I gotten the dish out. If memory did not fail me, I remembered she used Chinese ham instead.

Ingredients:

500g rice flour
500g Japanese Pumpkin
150-200g dried shrimps (soaked and then pounded)
10-15 stalks mushrooms ( amount is optional, soaked and cut into cube )
*1400 ml water from the water of the mushroom and dried prawns.
2 teaspoons salt
300g roast pork (or 2-3 Chinese sausage)
10 to 15 shallots ( blended to paste )
10 pips garlic ( finely chopped )
1/4 onion (finely chopped)
* Put rice flour into the 1400 ml of water. Add the salt and pepper.
Slowly stir the mixture with
your hands and mix well.

Garnishing Ingredients:
spring onions cut fine
red chillies, sliced
fried shallots

Method:

1. Cut the pumpkin into small cubes or dices. Steamed it till soft.

2. Stir -fry onions. When lightly brown, add garlic.

3. Add dried shrimps, when fragrant, add roast pork/chinese sausage.

4. Add mushrooms and stir-fry. Then add diced pumpkin and stir-fry.

5. Mixed rice flour to the mushroom and dry shrimp water and mix well.

6. Add rice flour mixture. Gently stir-fry until everything in the wok becomes thickens.

7. Add the mixture into a tray and steam for about 1/2 h or until the mixture is cooked.

**NB: Please adjust seasoning according to your own taste-buds.