There are plenty of vegetable that I love to eat plain. How plain? Blanched, steamed, baked, cooked in microwave without any seasoning. I feel thankful that my tastebuds have not been too spoiled by years of sugar and salt. Being able to discern and appreciate the natural taste of vegetable have given me so much joy in eating.
With the onset of spring, it is time to say farewell to winter squash. Kabocha squash is one of my absolute favourites and I usually have a containers of them all chopped up in the fridge. After a long day of work and training, my typical winter dinner includes a big bowl of microwave steamed squash chunks. It never occurred to me to use these orange beauties in a dessert application until I bought Angela Cheng’s Shanghainese Homestyle Cooking. In the book, there is an attractive photo that accompanies the recipe for Kabocha Squash With Lily Bulb. Like many Chinese dessert, the preparation is simple to bring out the natural taste of the handful of ingredients.