Coconut Milk Braised Taro Pumpkin

Med

A rich and fragrant Southeast Asian-inspired dish of tender taro and pumpkin simmered in creamy coconut milk with lemongrass.

10分鐘就能上桌！南瓜芋頭椰奶燉～香到家人都搶飯吃！一鍋搞定，太香了！

Video by芭樂媽的家 Qistin Wong TV

▶ YouTubeWatch full video on YouTube ↗

Cooking Steps

STEP 1 OF 11

Peel and Cut Taro

0:38

YouTube芭樂媽的家 Qistin Wong TV

Open on YouTube ↗

Peel the taro and cut into large chunks.

STEP 2 OF 11

Prepare the Pumpkin

2:06

YouTube芭樂媽的家 Qistin Wong TV

Open on YouTube ↗

Scoop out pumpkin seeds, scrub the skin clean, then cut into large chunks.

STEP 3 OF 11

Heat Oil in Pot

USES

Cooking Oil, for pan-frying (as needed)

3:17

YouTube芭樂媽的家 Qistin Wong TV

Open on YouTube ↗

Add oil to the pot and heat until hot.

STEP 4 OF 11

Fry Pumpkin and Taro

USES

Pumpkin, cut into chunks (500 gram)·Taro, peeled, cubed (400 gram)

3:22

YouTube芭樂媽的家 Qistin Wong TV

Open on YouTube ↗

Add pumpkin and taro, fry until surfaces turn golden brown.

STEP 5 OF 11

Add Lemongrass

USES

Lemongrass, cut into pieces (1 stick)

4:16

YouTube芭樂媽的家 Qistin Wong TV

Open on YouTube ↗

Cut lemongrass into short pieces and add to the pot, stir briefly.

STEP 6 OF 11

Season the Dish

USES

Salt (1 teaspoon)·White Sugar (0.33 tablespoon)·White Pepper (0.5 teaspoon)·Black Pepper (as needed)

4:54

YouTube芭樂媽的家 Qistin Wong TV

Open on YouTube ↗

Add salt, sugar, white pepper powder, and black pepper, then stir well.

STEP 7 OF 11

Add Water and Coconut Milk

USES

Coconut Milk (200 ml)·Water, hot water (200 ml)