Post by braided-rug on Dec 23, 2007 14:03:20 GMT 10
Not something I would normally buy. Tried this recipe, it has been modified slightly and has a more Italian/Australia feel to it now.
Pumpkin laksa
Ingredients (serves 4)
* 500g pumpkin, peeled, cut into 2cm cubes
* Olive oil, to drizzle
* 12 vine-ripened cherry tomatoes
* 3 tbs laksa paste
* 1 cup (250ml) vegetable stock
* 400ml coconut milk
* 3 kaffir lime leaves*
* Juice of 1 lime
* 2 tbs fish sauce
* 150g rice stick noodles, cooked
* 1/2 cup continental parsley
Method
1. Preheat the oven to 190°C.
2. Place pumpkin on a baking tray, drizzle with oil and season. Cover with foil and bake for 25 minutes or until soft. Add tomatoes to pumpkin and roast, uncovered, for a further 6-8 minutes or until tomatoes start to soften.
3. Meanwhile, place paste, stock, coconut milk and lime leaves in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes. Add pumpkin, lime juice and fish sauce and heat through.
4. Divide noodles among 4 deep bowls, ladle over soup and pumpkin, then top with tomatoes and parsley.
Pumpkin laksa
Ingredients (serves 4)
* 500g pumpkin, peeled, cut into 2cm cubes
* Olive oil, to drizzle
* 12 vine-ripened cherry tomatoes
* 3 tbs laksa paste
* 1 cup (250ml) vegetable stock
* 400ml coconut milk
* 3 kaffir lime leaves*
* Juice of 1 lime
* 2 tbs fish sauce
* 150g rice stick noodles, cooked
* 1/2 cup continental parsley
Method
1. Preheat the oven to 190°C.
2. Place pumpkin on a baking tray, drizzle with oil and season. Cover with foil and bake for 25 minutes or until soft. Add tomatoes to pumpkin and roast, uncovered, for a further 6-8 minutes or until tomatoes start to soften.
3. Meanwhile, place paste, stock, coconut milk and lime leaves in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes. Add pumpkin, lime juice and fish sauce and heat through.
4. Divide noodles among 4 deep bowls, ladle over soup and pumpkin, then top with tomatoes and parsley.