Grilled good­ness

The Star Malaysia - Star2 - - TASTE -

Grilled Sweet Po­tato and Pump­kin

100g sweet pota­toes 100g pump­kin 1 tbsp melted but­ter with 1/4 tsp salt added Peel sweet pota­toes and cut into wedges. Soak the sweet pota­toes in wa­ter for 10 min­utes. Place sweet pota­toes in a steamer bas­ket and steam, cov­ered, over boil­ing wa­ter for 4 to 5 min­utes. Drain and pat dry with pa­per tow­els. Brush with the melted but­ter mix­ture, then thread through the bam­boo skew­ers. Cut pump­kin into slices and brush with but­ter mix­ture. Thread through the bam­boo skew­ers.

To grill: Pre­heat the oven to 190°C. Ar­range the skew­ers on a bak­ing tray and grill on the top deck for 8 to 10 min­utes for the sweet pota­toes, and 15 min­utes for the pump­kin. Serve im­me­di­ately.

Grilled Ladies’ Fin­gers and Eryn­gii Mush­rooms

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