This home grown Japanese pumpkin (Kabocha) from Yim’s garden came in just in time for my Chinese style Halloween dish.
Before cooking this dish, I have never had pumpkin with sea cucumber before so I didn’t really know what to expect. They turn out to match very well – the fluffy texture of the pumpkin is a great accompaniment to the springiness of the sea cucumber. The pumpkin also has a natural sweet taste that nice balances the savoriness of the dish very well.
- 1 small Japanese pumpkin
- 1 sea cucumber, chopped into 1.5 inch pieces
- 4 cloves garlic, chopped
- 2 slices ginger
- 3 cups chicken stock
- 3 slices of dried ham 金華火腿
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 scallions, chopped into 2 inch pieces
- Follow Sea Cucumber Cleaning Direction to prepare the cucumber or use pre-soaked sea cucumber. Set aside.
- Heat oil in pan. Add ginger and garlic and cook until fragrant. Add in sea cucumbers and stir fry for 3 minutes.
- Transfer the ingredients to a cooking pot. Add 1 tbsp oyster sauce, sugar, dried ham, and 3 cups of chicken stock (enough to cover the ingredients). Bring to a boil and reduce the heat to medium-low. Cover and simmer for 2.5 hours. Separate sea cucumber with the sauce and set aside.
- Cut top off the pumpkin and remove seeds and pulp. Extract some pumpkin meat and set aside. Place the pumpkin on a plate or aluminum foil and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance. Make sure the water is about 1 inch beneath the plate. Cover and steam over boiling water for 20 minutes or until cooked. Do not overcook or the pumpkin will break apart.
- In a saucepan, cook the sea cucumber sauce with the pumpkin meat extracted earlier for 10 minutes or until softened.
- Fill the pumpkin with sea cucumber. Drizzle the pumpkin sauce on the side to serve.