Friday, November 22, 2019

Simmered Buttery Kabocha 黑糖味醂南瓜


Ingredients:
1 Kabocha
4 tablespoons Brown Sugar
2 tablespoon Mirin
2 tablespoons Butter
1/4 teaspoon Salt

Direction:
1. Cut the Kabocha in half and scoop out the seeds.


2. Cut off some of the thick skins. 


3. Cut the Kabocha into large cubes. 


4. In a medium pot, melt the butter over high heat.


5. Add Kabocha cubes and stir fry them until they are coated with butter.


6. Add brown sugar, marin and salt; stir well.


7. With the lid on, cook them over medium-low heat for about 13-15 minutes.  Gently stir them half way through to prevent them from burning.  Serve with steamed rice.  Store them in the fridge up to one week. 





No comments:

Post a Comment

Roasted Butternut Squash Soup | 烤葫蘆南瓜湯

Compare to the non-roasted version, roasted butternut squash instead brings a tremendous different in the flavour.  The caramelized s...