This Kam Heong Pumpkin is one of Malcolm’s favorite vegetable dish. My FIL must have this dish every once in a while as it’s beneficial to his health. Now, let’s explore some of the health benefits related to Pumpkins. I know its meat has high carotenoids contents. Pumpkins get their orange color from these carotenoids, which are really good at neutralizing free radicals. Free radicals are nasty molecules that attack cell membranes and leave the cells vulnerable to damage.
Pumpkins also contain high levels of lutein and zeaxanthin, which help to scavenge free radicals in the lens of the eye. Foods high in luteins and zeaxanthin may help prevent the formation of cataracts and reduce the risk of macular degeneration. Cataract is a serious eye problem that can lead to blindness.
Pumpkins also contains lots of other common nutrients like iron, zinc, and fiber. Iron is a vital mineral to form red blood cells. If you are deficient in Zinc, it may lead to problems like osteoporosis of the hip and spine in older men. And of course, fiber is important for bowel health. Good for constipation sufferers.
The dish here is cooked by my MIL. She only used a medium sized pumpkin. As for the ingredients needed to stir-fry this dish, she used dried prawns, chopped garlic and shallots, curry leaves and some lemongrass (serai). Cut the pumpkin into flat bite-sized pieces around 1 inch or so. Stir-fry the main ingredients in oil until fragrant.
Then, add the pumpkin to the mix and stir-fry it well. Add some water to it and cover the wok. Leave to simmer for a few minutes. You may also add some red chillies to it and stir-fry it lightly one more time if you like. We ran out of red chillies today. Great when eaten with plain white rice. Malcolm only wants to eat this on its own, no rice, lol. Try it, ok.
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