Name: Malayan Spiced Noodles with Roasted Pumpkin
Cuisine: Malaysian
Ingredients: 3 medium chillies, seeded and chopped; 3 ltr Vegetable Stock; 15 g fresh coriander leaves; 350 g bean shoots; 3 bunches spring onions, trimmed and finely shredded on the angle; 100 ml double cream; 800 g fresh thick Malayan-style noodles or 300 g dried noodles; 3 medium onions, peeled and roughly chopped; skin and seeds from the prepared pumpkin; 300 g cream of coconut block, cut into pieces; 6 cloves garlic, peeled and roughly chopped; 40 g fresh root ginger or galangal, peeled and roughly chopped; 2 sticks lemon grass, peeled and roughly chopped; 3 small mild red chillies, seeded and shredded; 70 g fresh root ginger or galangal, peeled and shredded; 70 ml sesame oil; 2 tsp dried crushed chillies; 2 sticks lemon grass, peeled and bulbous ends finely chopped; salt and freshly ground black pepper; 1.5 kg rich yellow fresh pumpkin or butternut squash, peeled, seeded and diced (reserve the trimmings for the stock); 2 tsp ground cumin; 60 g cornflour; 50 ml light soy sauce; 1 tbsp vegetable oil

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

60 g cornflour
300 g cream of coconut block, cut into pieces
70

Method

Put all the stock ingredients into a pan, bring to the boil and simmer for 1 hour, skimming occasionally to remove any scum.

Mix the cornflour with a little water and stir it into the stock. Simmer for 20 minutes then strain the stock and return it to the pan. Add the cream of coconut and whisk it in. Blanch the ginger and the chillies in water for 5 minutes to remove the harsh flavours

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Malayan Spiced Noodles with Roasted Pumpkin

Ingredients

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