Malayan Spiced Noodles with Roasted Pumpkin

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

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

Asia
Malaysia
Vegetarian
South East Asia
Pasta

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