Pumpkin Soup with Coconut Cream Ingredients 500 grams pumpkin, peeled and sliced 10 prawns 4 cups coconut milk 20 peppercorns 3 tablespoons sliced shallots 2 tablespoons shrimp paste ⅓ cup dried-shrimps 2 tablespoons fish sauce 1 cup basil leaves Cook pumpkin in a 2-quart shallow container, covered, at High (600-700 Watts) for 5 minutes. Pound together peppercorns, shallots, shrimp paste and dried shrimps. Dissolve the mixture in coconut milk in a 2-quart serving container, covered, microwave at High (600-700 Watts) for 8 minutes. Add cooked pumpkin to the soup, season with fish sauce, covered and cook again for 9 minutes. Stir in basil leaves and serve immediately.
Ingredients 1 pack spaghetti (220 grams) 4 cups water 1 teaspoon salt 1 tablespoon cooking oil 1 small carrot, sectioned ¼ cup chopped onion 6-7 (300 grams) tomatoes 2 tablespoons butter 2 tablespoons cooking oil 1 cup minced meat (200 grams) ¼ cup bacon, cut into small pieces ¼ cup ham, cut into small pieces 1 cup beef stock ½ cup tomato sauce 1 teaspoon Maggi sauce ¾ teaspoon salt ¼ teaspoon ground pepper 1 bay leave 2 tablespoons cornflour ⅓ cup grated processed cheese Put water, cooking oil and salt in a 4-quart container, covered, and microwave at High (600-700 Watts) for 6 minutes. Boil spaghetti in the container…