( 中文食譜在下面 For the Chinese recipe please scroll down )
I noticed the way the restaurant cooked it was most likely with the presentation and style in mind, with the pumpkin and taro largely staying quite firm in texture. But we all found we much preferred it if the pieces were cooked a little softer. So instead of either pan-frying, steaming or deep-frying the pumpkin and taro ahead of stewing, I oven roast them instead.
Roasting brings out the sweet flavour in pumpkin, and helps to soften the taro pieces whilst still allowing them to retain their shape and texture without becoming too mushy, as we still have to stew them in the coconut milk to finish cooking before they are served.
Everyone knows the health benefits which pumpkin can offer, but some people may be a little unfamiliar with taro. Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and lots of nutrition benefits. Taro is commonly added to savoury dishes but it can also add a creaminess to sweet recipes, therefore it’s a very popular ingredient among the Southeast Asian desserts.
You can find taro root at international grocers like Latin American or Asian and Chinese supermarkets, though it’s becoming a more common staple in supermarkets that carry specialty produce.
This is such an easy to make, healthy, simple yet satisfying; hearty and comforting dish. It takes less than an hour from peeling the pumpkin and taro skin to finish the cooking. So please don't forget to boil the rice first, when the rice is cooked, the coconut pumpkin taro stew is ready. The pumpkin is sweet and tender, the taro soft yet waxy, the coconut milk creamy and fragrant. To top it off by squeezing some lime juice over the stew will help by adding another layer of flavour to the dish.
You can use other types of squash like butternut squash instead of pumpkin; and you can also substitute the taro with potato too if you can't mange to get hold of both.
我注意到這家餐廳的烹飪方式很可能是以擺盤和風格為考慮要點，南瓜和芋頭的質地大致上保持得頗硬。但我們都覺得，如果它們能被煮得較軟一點，我們就更會喜歡了。所以，我在南瓜和芋頭進鍋燉之前，不用煎、蒸或油炸方法處理，而是用烤箱去先把它們烤至香軟。
烤烘會帶出南瓜的甜味，有助於軟化芋頭塊，同時保持它們的形狀和質地而不至變得太糊狀，因為我們仍然需要在椰奶中燉煮它們才能上桌。
每個人都知道南瓜可以提供的健康益處，但在西方國家，有些人可能對芋頭有點陌生。芋頭是一種廣泛用於世界各地美食的蔬菜。它有溫和的堅果味、澱粉質地的潤滑、和富有許多的營養價值。芋頭通常被用作做主菜的菜餚，但也可以為甜食添加香糯的美味和口感，因此在東南亞甜點材料中佔頗受歡迎的地位。
通常普遍看到有大型的檳榔心芋（母芋）和小型的小山芋（子芋)。做這道食譜我喜歡用小山芋，要是買不到的話，也可以用大型的。
你可以在拉丁美洲或亞洲及中國超市等國際雜貨店找到芋頭，有時在普通超市的特色農產品部也越來越常見到。
這是一道非常容易製作、既健康、簡單、豐盛而令人满足的燉菜。從刨南瓜芋頭皮開始到燉好吃飯，不到一小時的功夫。所以可別忘了先煮飯，飯好了，椰香南瓜芋頭也就完成。南瓜香甜嫩滑，芋頭軟糯，椰奶香濃。最重要的是，别忘了擠上一些香檸汁，為這菜餚添加另一層風味。
如果找不到南瓜或芋頭的話，可以用葫蘆瓜和馬玲薯代替。
Three Ingredients Coconut Milk, Pumpkin & Taro Stew (Vegan)
Ingredients:
500g pumpkin
500g small taro
400g can of good quality coconut milk
1 lime
1 large bunch of coriander
Seasoning for roasting:
1 tsp salt
1 tsp ground black pepper
2 tbsp oil
Seasoning for the stew:
½ tsp salt
½ tsp ground white pepper
½ tsp sugar
½ tsp mushroom seasoning or
½ vegetable stock cube
Instructions:
- Preheat oven to 180C Fan, 400F, Gas mark 6
- Peel the pumpkin and taro with a vegetable peeler, and cut them into about 2½ cm size cubes.
- Put the pumpkin and taro cubes into a large bowl, add the seasonings for roasting, stir to mix and coat all the pieces evenly.
- Tip the pumpkin and taro pieces on to a slightly oiled baking tray. Spread and space out each cube. Bake in your pre-heated oven for 30 minutes. You shouldn’t need to flip them, but if you prefer to have evenly brown edges, you can carefully turn them over half way through cooking.
- Empty the can of coconut milk (the higher the percentage of coconut content, the better) into a large stockpot or saucepan, fill the can with water and pour in the pan too; add the seasonings for the stew and stir everything together over a low to medium heat.
- Use a spatula to carefully add the roasted pumpkin and taro to the pan, stirring to mix together. Bring the coconut milk to a boil over medium heat, then turn down to simmer, cover and cook the stew over a low heat for about 10 minutes. Use a fork to test if your taro is cooked enough, if the fork can pierce through the taro easily, then it’s done. Taste to adjust the seasoning.
- Turn off the heat, even if it appears to be a bit “soupy”, don’t worry, as the taro can absorb the sauce really quickly.
- Roughly chop up some coriander and add into the pan. Ladle the stew into a large serving dish, squeeze the juice of half a lime over the stew.
- Serve whilst hot with Thai fragrant or long grain rice, freshly blanched vegetables, enjoy.
Please note:
Taro contains crystals of calcium oxalate just beneath its peel. This substance is sticky, bitter, and irritating to the skin unless neutralized during cooking. Wearing gloves when preparing taro is advised.
素椰香南瓜芋頭
材料：
南瓜 500g
小山芋 500g
優質椰奶 1 罐 400g
青檸 1 個
香菜 一大束
烤烘調味料：
鹽 1 小匙
黑胡椒粉 1 小匙
油 2 小匙
燉菜調味料：
鹽 ½ 小匙
白胡椒粉 ½ 小匙
糖 ½ 小匙
香菇調味料 ½ 小匙或
½ 蔬菜高湯塊
步驟 :
- 預熱烤箱至 180C Fan, 400F, Gas mark 6 。
- 將南瓜和芋頭削皮，切成約 2.5 cm 大小的方塊。
- 把南瓜和芋頭塊放入一個大碗中，加入烘烤調味料，攪拌均勻，每塊均勻沾上調味料。
- 南瓜和芋頭片倒在稍微抹油的烤盤上平匀排開。在預熱的烤箱中烘烤 30 分鐘。你不需要翻轉它們，但如果你喜歡烤至每邊緣都微焦的話，可以在烹飪過程中小心地把它們翻過來。
- 將一罐椰奶（椰子含量越高越好）倒入一個大湯鍋中，然後將罐子注滿水，也倒入鍋中；加入燉菜的調味料，攪拌均匀，用中小火慢煮。
- 小心地將烤好的鸡翅南瓜和芋頭塊加入鍋中，攪拌混合。用中火將椰奶煮沸，然後轉小火，蓋上蓋子，用小火煮約10分鐘。用叉子測試你的芋頭是否煮熟，如果叉子能輕易刺穿芋頭，那麼就完成了。試味看有否需要加少許鹽糖。
- 關火，即使看起來湯汁有點多 ，不要擔心，因為芋頭可以很快把醬汁吸收。
- 將一些香菜切碎，放入鍋中。 把椰香南瓜芋頭舀進一個大盤子裡，把半個酸橙汁擠在燉菜上。
- 趁熱佐以泰國香米或絲苗米、汆燙鹽油青菜一起享用。
請注意：
芋頭的皮下面含有草酸鈣晶體。除非在烹飪過程被中和，否則這種物質會粘稠、苦澀並且對皮膚有刺激性。建議在準備芋頭時戴上手套。
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