27 November 2008


After having the sweet pumpkin soup I bought another pumpkin and used half of it to fry with dried shrimps, dried cuttlefish and mushroom.  The sweetness of the pumpkin plus the fragrance of the shrimps and cuttlefish enhances the flavor of the dish.

I used the other half pumpkin to cook rice the next day.  The same ingredients were fried together and mixed into the rice when the rice was partially cooked.

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