- 500 g pumpkin, peeled, deseeded, cut into 2-cm cubes
- ¼ cup peanut oil
- 1 onion, sliced thinly
- 2 cloves garlic, crushed
- 4 chilli padi, sliced
- 250 g sugar peas
- ¼ cup kecap manis (sweet black sauce)
- 1 bunch Thai basil leaves ½ cup toasted cashews
- Steamed jasmine rice, to serve
Bring a medium-sized saucepan of salted water to boil over high fire. Add pumpkin. Cook for 2 to 3 mins until almost tender. Drain well.
Heat oil in a wok over high fire. Stir-fry onion for 1 to 2 mins until golden. Add garlic and chilli; stir-fry for 1 min until fragrant. Mix in pumpkin and stir-fry for 1 to 2 mins until lightly golden.
Add sugar peas and kecap manis and cook for 2 mins more.
Remove from heat. Stir basil leaves and cashews through. Serve with rice
Photo: Bauer/Rob Shaw