gummadikaya soup
Sweet Pumpkin Soup
1 sweet pumpkin
1 onion
10 asparagus spears
3 big tsp butter
2 cups white stock
1 cup milk
salt
white pepper
1 onion
10 asparagus spears
3 big tsp butter
2 cups white stock
1 cup milk
salt
white pepper
- After cutting the sweet pumpkin in half to dig out the seeds, slice the flesh into 5 cm wide pieces and chop the onion.
- Melt the butter in a pot, then add the chopped onion to saute for around 20 minutes on gentle heat so the colour doesn't change. Add little more butter to the pot, put the sweet pumpkin pieces inside and cook briefly.
- Add the white stock (or water) and boil on medium heat.
- When the amount of water and solid ingredients in the pot are about equal, mix them in a blender. Add milk, boil for about 5 minutes on medium heat and season with salt and white pepper.
- Chop the rear ends off from the asparagus spears, parboil them and stir-fry briefly with butter.
- Serve the soup with 3~4 fried asparagus spears placed on top.
gummadikaya rice
Ingredients
2 cups rice
2 cups water
1 tsp soy sauce
1.5 tbsp salt
1 tbsp clear rice wine
¼ sweet pumpkin
50g chicken
½ carrot
2 shiitake mushrooms
50g fish paste
tbsp peas
a little dried seaweed flakes
2 cups rice
2 cups water
1 tsp soy sauce
1.5 tbsp salt
1 tbsp clear rice wine
¼ sweet pumpkin
50g chicken
½ carrot
2 shiitake mushrooms
50g fish paste
tbsp peas
a little dried seaweed flakes
1. Wash the rice and soak in water for 30 minutes.
2. Cut the sweet pumpkin into 2cm square blocks, and slice the chicken, carrot and fish paste into 1cm pieces.
3. Pour the rice and water into a pot, season with soy sauce, salt and clear rice wine, and then cook the rice with the sweet pumpkin, chicken, fish paste and vegetables piled on top.
4. Reduce the heat once it begins to boil, and add the peas and wait a while until the peas get cooked. Mix well and place inside a bowl, and serve with the dried seaweed flakes sprinkled on top.
gummadikaya salad
Sweet Pumpkin Salad
¼ sweet pumpkin
1 tomato
1 eggplant
1 king oyster mushroom
½ pumpkin
5 asparagus spears
alfalfa
Sauce:
5 tbsp balsamic vinegar
2 tbsp diced onions
1 tomato
1 eggplant
1 king oyster mushroom
½ pumpkin
5 asparagus spears
alfalfa
Sauce:
5 tbsp balsamic vinegar
2 tbsp diced onions
- Slice the sweet pumpkin into sizable portions with the rind still on, and cut the tomato into 6 pieces.
- Cut the eggplant into bite size portions, and also slice the pumpkin into big pieces.
- Cut the king oyster mushroom into thick slices, and parboil the asparagus spears.
- When all the ingredients are prepared, broil them and place on a plate.
- Drizzle with balsamic vinegar, and sprinkle an ample amount of alfalfa on top
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