This simple Indonesian recipe for corn, mung beans and pumpkin is teamed with a quick and easy chilli sauce for a fresh and fiery side dish.
- 6 fresh white corn cobbs
- 1 Asian green pumpkin
- 4 red chillies
- 8 shallots
- 1 lime, juiced
- 1 bunch coriander
- 1 tsp dried shrimp paste
- 1 litre water
- 200 g dried green mung beans
- flowers and leaves from the Asian green pumpkin plant
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Shuck the corn into a bowl. Shake to remove any remaining husks, and discard.
- Chop pumpkin into thick chunks.
- Using a mortar and pestle or food processor, combine chillies, shallots and salt to taste. Add lime juice, coriander and dried shrimp paste to make a thick sauce.
- Place the water in a large saucepan. Add corn kernels and mung beans, and cover. Place on a low heat and bring to the boil. Cook for 15 minutes, then add the pumpkin, and pumpkin leaves and flowers. Cook for about 30 minutes, or until the pumpkin and corn are tender
- Remove from the heat and add salt to taste. Serve with the chilli sauce.
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