PUMPKIN SALAD Salad of roast pumpkin, baby beans, peanut sauce, kemangi with tempeh & sweet potato chips

RECIPE: Roasted pumpkin, palm sugar Ingredient

120gm Roast butternut pumpkin, served warm
60gm Baby beans, tops removed, blanched and refreshed
30gm Young coconut flesh, julienne
30ml Lemon & soy dressing
50ml Peanut sauce
1pc Tempeh chips
3pc Sweet potato chips
2gm Kemangi
2gm Coriander
3 Red chilli rings

To serve:

1. Place peanut sauce on the bottom of a serving bowl and place pumpkin on top
2. In a separate bowl mix beans, coconut, kemangi, coriander & lemon & soy dressing and place on top of pumpkin
3. Top with chips more herbs and chilli rings

NAME OF SUB RECIPE: Roasted pumpkin, palm sugar


150gm Butternut pumpkin
20gm Palm sugar
20ml Ketchup Asin
30ml Vegetable oil


1. Cut pumpkin in to 3 wedges, leaving the skin on
2. Rub with oil and salt and pepper, top with palm sugar, soy and roast in a hot oven, turning every 10 minutes till soft and golden

NAME OF SUB RECIPE: Lemon soy sesame dressing

10ml Lemon juice
10ml Mushroom soy
10ml Ketchup manis
2ml Sesame oil
1ml Sesame seeds, toasted
2gm Ginger, finely chopped
2gm Coriander stems and root, finely chopped


1. Mix all ingredients
2. Chill and serve as required

NAME OF SUB RECIPE: Base sate (Saos kacang) Ingredient

100gm Raw peanuts, deep fried (2 min.)
1 Clove garlic, peeled
1 Bird’s-eye chilli
5gm Kencur root, peeled and chopped
5gm Palm sugar, chopped
200ml Fresh coconut milk
10ml Sweet soy sauce
1 Lime leaves
5ml Fresh lime juice
5gm Shallots, fried, Salt 


1. Combine peanuts, garlic, chilli and kencur and grind coarsely in a stone mortar.
2. Place in heavy sauce pan with coconut milk, sweet soy sauce and lime leaves. Bring to boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes, season to taste with salt.
3. Add lime juice and mix in shallots just before serving.