Braised Five-Spice Pumpkin Recipe

Braised Five-Spice Pumpkin Recipe

50 g shallots, peeled and sliced

15 g ginger, peeled and sliced

3 tablespoons vegetable oil

150 ml vegetable or chicken stock

600 g pumpkin, peeled and cubed

1 screwpine (pandan) leaf, knotted

1 turmeric leaf, sliced

3 kaffir lime leaves, bruised

1 stalk lemon grass, bruised and knotted

10 bird's eye chilies, seeded if desired

350 ml coconut milk

10 g lemon basil, sliced

75 g scallions, sliced

Salt to taste

Method:

Combine shallots and ginger in a stone mortar and grind into a very fine paste.  Heat oil in a saucepan.  Add paste and 3 tablespoons of stock and sauté over medium heat until fragrant.  Add pumpkin cubes and stir until they are evenly coated with spice paste.  Add all remaining ingredients, except lemon basil, scallions and salt. 

Bring to the boil, reduce heat and simmer until pumpkin is almost soft.  Add lemon basil and scallions and simmer 2 minutes more.  Season to taste with salt, then dish out and serve.