Simmered Pumpkin & Minced Meat
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Quick Simmered Pumpkin & Mince Recipe
When simmering the pumpkin, take care not to overcook them as the overcooked pumpkin flesh will become mushy and disintegrate easily when touched.
- 300g pumpkin flesh cut to large chunks
- 75g mince chicken or pork
- 1 tbsp cooking oil
- half small onion sliced thinly
- 4 cloves garlic minced
- 2 chilli padi (bird’s eye chilli) deseeded & sliced thinly; to taste
- 150ml water top up more if needed
- 1 tsp light soy sauce
- 1/4 tsp dark soy sauce
- 4 dashes white pepper powder to taste
- cornstarch slurry dissolve 1 tbsp cornstarch in 2 tbsp water
- 3/4 tsp light soy sauce
- 1/2 tsp fish sauce can substitute with same amount of light soy sauce
- 1/2 tsp sesame oil
- 2 dashes white pepper powder
- Marinade minced meat in (A) for at least 15 minutes in the fridge.
- Cook onions. Heat oil in a wokpan. Add onions and cook on medium low heat until the onions start to soften.
- Add marinated mince meat, garlic and chilli. Stir fry quickly until the mince turns opaque.
- Simmer the pumpkin. Add pumpkin chunks, water, soy sauces and white pepper. Stir to coat the contents evenly. Cover the pot with lid and simmer for about 6 minutes, stirring halfway through to ensure the pumpkin is evenly coated. The pumpkin is done when it is soft but not mushy, and you can insert a fork into the pumpkin flesh with ease.
- Thicken the sauce with cornstarch slurry until desired consistency is reached (you do not need to use up all of the slurry). Garnish with chopped spring onions.