Okay peeps lets go PUMPKIN MANIA today,hehe:)little stories about our dear PUMPKIN, it goes like this..once upon a time..not long ago..he3,okay2 serious now.
Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers; most parts of the pumpkin are edible. Traditionally, pumpkin is a very popular Halloween and Thanksgiving staple. Although most people use store-bought canned pumpkin, homemade pumpkin purée can serve the same purpose.
When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. In Mexico and the U.S., the seeds are often roasted and eaten as a snack. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holiday.
Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. Pumpkins can also be mashed (similar to mashed potatoes) or incorporated into soup.
In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin.
In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa.
In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups.
In Australia, pumpkin is often roasted in conjunction with other vegetables.
In Japan, small pumpkins are served in savory dishes, including tempura.
In Myanmar, pumpkins are used in both in cooking and desserts (candied). The seeds are a popular sunflower seed substitute.
In Thailand, small pumpkins are steamed with custard inside and served as a dessert.
In Italy it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor nonalcoholic beverages.
In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil.
1/2 biji labu kuning, buang kulit dan potong kiub
2 ulas bawang merah
2 ulas bawang putih
1 biji cili merah
segenggam ikan bilis
1/2 cawan santan pekat
1 helai daun kunyit
1/2 sudu kecil serbuk kunyit
1 keping asam keping
garam dan gula secukup rasa
Rebus sebentar labu dengan sedikit air dan semua bahan kecuali santan. Kemudian masukkan santan, garam, gula, serbuk kunyit dan asam keping. Masak sebentar dan hidangkan ketika masih panas.
SEDAPNYAAAA………….resepi ini adalah dari SHARP, THE COMPLETE CONVECTION MICROVAVE COOKBOOK, my first microvave oven I bought in year 1993. Good brand, I have been using it for more than 10 years, banyak jasanya dan oven inilah yang mengajar saya masak.
1 cawan tepung serbaguna
1 cawan tepung naik sendiri
1/2 cawan gula caster
1 kuning telur
500g labu kuning, buang kulit, biji dan dikiub
1 cawan susu
1/2 cawan maple atau golden sirap
1/2 cawan gula perang
3 sudu besar tepung
1 sudu kecil serbuk kulit kayu manis
1/2 sudu kecil serbuk halia
1/2 sudu kecil serbuk nutmeg
Campurkan tepung dengan gula. Masukkan mentega dan ramas sehingga menjadi seperti serbuk roti. Masukkan kuning telur dan sedikit air dan uli menjadi doh lembut. Sejukkan dalam peti sejuk selama 30 minit.
Rebus labu kuning sehingga empuk. saring dan hancurkan. Masukkan susu, telur, maple atau golden sirap, gula perang, tepung, rempah. Gaul sehingga rata.
Roll pastry dan lapis diatas flan tin . Bakar dalam oven selama 7 hingga 10 minit pada 200C.
Tuang inti keatas pastry dan taburkan nutmeg.
Bakar dalam oven sehingga inti keras pada suhu 200C.
Siram sirap maple dan hidang panas dan sejuk.
PUMPKIN PIE IN ENGLISH by FOOD NETWORK
6 to 8 servings
- 15 min
- Inactive Prep
- 30 min
- 50 min
- 1 hr 35 min
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Luscious Pumpkin Desserts:-
- 3/4 cup water
- 1/3 cup butter
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 eggs
- 1 recipe Pumpkin Mousse
- 1 recipe Maple-Caramel Sauce
- 1/2 cup coarsely chopped pecans, toasted
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
2. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
3. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.
Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm.
Make-Ahead Directions: Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.