Simple Pumpkin Kolak

400kg pumpkin, peel and cut into medium pieces
Thin coconut milk (made of 600ml hot water and 100g coconut powder)
25g vanilla
60g brown sugar
1 teaspoon salt

Mix 600ml hot water and 100g coconut powder. Set aside until warm.
Mix using hand about two minutes and strain.
Pour coconut milk in a saucepan. Put the saucepan back over medium heat.
Stir constantly and let it boil. Add pumpkin, brown sugar, vanilla and salt.
Stir and boil until the pumpkin is tender. Serve hot.

Fried Spaghettini with Mung Bean Sprouts

300g “tipo integrale” spaghettini
200g mung bean sprouts (I made myself), wash and drain
80g cabbage, slice
1 medium green tomato, slice
4 cloves garlic, mince
30g leek, slice
1 tablespoon sweet soy sauce
½ teaspoon fish sauce
½ teaspoon white pepper powder
1 teaspoon salt
1 tablespoon olive oil

Heat the oil in a wok over high heat.
Add garlic, mung bean sprouts and cabbages. Stir-fry about three minutes. Remove from the heat. Set aside.
Boil spaghettini according to the package instructions.
Drain well and stir at the same time (to avoid sticky spaghettini).
Combine vegetables and spaghettini. Add sweet soy sauce, fish sauce, season with salt and pepper powder. Mix until fully incorporated.
Put the wok back over medium heat, and stir-fry about two minutes or until all ingredients are heated through.
Add leek and green tomato, stir and remove from the heat. Serve immediately!

Izvolite

Banana Fritter with Graham Flour

1kg ripe banana
300g Graham flour
180ml milk
½ teaspoon vanilla
¼ teaspoon sugar
¼ teaspoon salt
400ml sunflower oil for deep frying

Mix flour, milk, vanilla, sugar, and salt.
Peel banana and cut into small pieces.
Combine banana and batter.
Heat the oil in a saucepan over medium heat.
Drop the batter using a long spoon into the saucepan carefully.
Turning twice until lightly browned on both sides.
Remove from the oil using slotted spoon. Drain on paper towels.
Serve immediately!