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Chefs recipes
Sweet Pumpkin Salad
300g sweet pumpkin
80g ham
50g onions
2 eggs
flour
breadcrumbs
butter
salt, pepper
frying oil
a little thinly sliced cabbages
- Prepare the sweet pumpkin by cutting it in half to dig out the seeds, and then peeling its rind off after heating it in a microwave.
- Chop the ham and dice the onions. Salt the diced onions and suck the moisture out by squashing.
- Add butter or oil to a frying pan, and saute the onions first and then together with the ham. Add the crushed pumpkin and season with salt and pepper, then knead with a wooden scoop over medium heat.
- Divide the dough into several oval shaped portions, and after battering with flour, egg and breadcrumbs, fry slowly in 180C oil.
- Slice the cabbage thinly, then dip into cold water and shake. Garnish with the croquettes.
Sweet Pumpkin Kimchi
½ sweet pumpkin
2 shiitake mushrooms
1 garlic bulb
a little Chinese cabbage
radish
dropwort
scallion
chestnuts
dates
pine nuts
pears
apples
cucumbers
ginger and shredded red pepper
1 cup soy sauce
3 tbsp sugar
a little salt
- Cut the sweet cucumber, Chinese cabbage, radish, pears and apples into thin, rectangular slices of 3cm in length.
- Place the sliced sweet pumpkin, Chinese cabbage, and radish in a bowl, pour soy sauce and take them out once they are seasoned.
- Cut the dropwort and scallion into 3cm strips, and slice the pears and chestnuts thinly. Remove the seeds from dates, and cut the shiitake mushrooms into 4 pieces after soaking with water and detaching the stems.
- Chop the garlic and ginger finely.
- Gently stir and mix all the ingredients above and put inside a jar. Then season the soy sauce used to soak the sweet pumpkin, Chinese cabbage, and radish with water, sugar and salt, and pour into the jar.
