Adam Liaw’s simple peanut butter sauce makes pumpkin really something
Think of this as a cooked version of Indonesian gado gado.
Ingredients
½ butternut pumpkin
2 tsp vegetable oil
salt, to season
2 tsp chilli crisp, to serve
2 tbsp diced red onion
2 tbsp roughly chopped coriander
1 tbsp roasted peanuts, chopped, to serve
1 tbsp Asian fried shallots, to serve
lime wedges, to serve
EASY SATAY SAUCE
½ cup smooth, unsweetened, peanut-only peanut butter
10ml coconut cream
2 tsp sugar
2 tbsp soy sauce
1 tbsp dark soy sauce
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Place the pumpkin, with its skin still on, onto a baking dish, drizzle with vegetable oil, season well with salt and roast uncovered for 1 hour. Remove from the oven and scoop out the seeds.
Step 2
Combine the ingredients for the satay sauce in a small saucepan. Place the saucepan over medium heat and add 2 tablespoons of water. Whisk to combine and bring to a simmer.
Step 3
Place the pumpkin onto a serving plate, drizzle over the satay, spoon on the chilli crisp and scatter over the red onion, coriander, peanuts and fried shallots. Serve with lime wedges.
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Adam Liaw’s steak with coconut and chilli sauce
This flavoursome sauce gives an extra dimension to a good steak.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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