Pumpkin is something that I love since I was a kid. Most of the time, I would like to cook my pumpkin in sweet until I found this my life-changing pumpkin recipe.
The pumpkin is part of squash member family. They usually come in large round shaped with orange color. It is believed originally from Mexico and started to spread around the world.
The most common pumpkin that you will find in the traditional market is labu parang. It is quite cheap and big. It taste less sweet than Kobucha. The seeds will likely to toast and eat it as snack.
How To Pick Pumpkin
When you visit the market or supermarket, they have plenty options of pumpkins that you can choose. No worries, I have some tips that you can use to choose the right pumpkin
The Indonesian local pumpkin called labu parang. The good shape would be round and big. The perfect size around 2-4kg. If you want to lookng for the more juicy pumpkin, you can pick the bigger ones.
You can look at their stem. the dry and perfectly attached stem means good quality. It is not too dry nor too wet. It also means that they picked in the right time during harvest time.
You can tell the good pumpkin from the skin. Most of the good pumpkins are fresh orange skin color. Maybe you will fine the slighlty dull or green pumpkin color, that is alo okay. If you buy pumpkin in sliced, like me that would be easier to know is it good pumpkin or not. If you want try kobucha (japanese pumpkin), try the ones with deep-colored green rind. Some faint stripes, bumps, or blemishes on the skin are fine.
Try to knock-knock your pumpkin. The good pumpkin, will sound ‘echo-ing’. It means that they have some hollow inside. The flatter sound, means not ripe enough before picking or the worst it already bad.
- The Weight
Try to lift your pumpkin and choose the sligthly heavier than it looks. It means that the pumpkin is not too dry. The result of your cook will be moist and sweeter.
How To Store Pumpkin
After you buy the pumpkin, you need to find how to store it properly. If you buy the pumpkin in a sliced or not to use it in one cooking, you can keep it in the fridge and covered with plastic wrap or put it into the container. It will be good for 2-3days. You can try for a month if you keep it in the fridge.
To keep the whole fresh pumpkin, you can keep it in the dark, room temperature and dry place. It will be still good for 1-2months. If you put it on the fridge, they will likely be bad faster.
- 500gr pumpkin
- 1 big leeks, thinly sliced.
- 1tbsp soy sauce
- 2tbsp oil (can be any oil, mine is coconut oil)
How to Make
- Get your pumpkin and remove the seeds with the spoon. Cut it into the wedges. You can follow their natural wedges. Peel the skin and cut into cube small size.
- Wash the seeds and pat it dry. Set aside
- Get your non-sticky pan and put it on the low heat. Add your oil until it start to be hot.
- Add the 3/4 part of leeks into the hot oil. Stir it evenly and cook it until soft.
- Add the pumpkin and saute it to coat the oil. Add the soy sauce. Lower the heat, add the pumpkin seeds, and keep it stir until the pumpkin become soften. Remove the heat. Add the rest of the leeks.
- Ready to serve. Selamat makan.
This simple pumpkin recipe is my life changing food. The simple and easy food like this blew my mind. The roasted smell with onion taste from fried leeks is beyond my imagination. You don’t need any salt since it already salty from the soy sauce. As a result, sweetness of pumpkin mingle so well with the umami of soy sauce. This recipe can be good as appetizer or side dish.