Vegan Coconut Milk, Pumpkin & Taro Stew 素椰香南瓜芋頭

The first time I ate this dish was at a Chinese restaurant with my family. We instantly fell in love with this simple yet extremely delicious stew recommended by the restaurant manger. Since then, my family have wanted me to cook it for them, which I have done many times now. We all love it so much that it has become a firm favourite on our dining table.

I noticed the way the restaurant cooked it was most likely with the presentation and style in mind, with the pumpkin and taro largely staying quite firm in texture. But we all found we much preferred it if the pieces were cooked a little softer. So instead of either pan-frying, steaming or deep-frying the pumpkin and taro ahead of stewing, I oven roast them instead. 

我首次品嚐這道菜是在一家中餐館和家人一起吃的，經餐廳經理特别推薦，吃過後我們都愛上了這道簡單卻非常美味的燉菜。之後我的家人一直想我為他們泡製，到現在為止我已經做過很多次了。 素椰香南瓜芋頭已成為我們餐桌上經常出現的菜式之一。

我注意到這家餐廳的烹飪方式很可能是以擺盤和風格為考慮要點，南瓜和芋頭的質地大致上保持得頗硬。但我們都覺得，如果它們能被煮得較軟一點，我們就更會喜歡了。所以，我在南瓜和芋頭進鍋燉之前，不用煎、蒸或油炸方法處理，而是用烤箱去先把它們烤至香軟。

Endless love ～ Spring Road Trips 💗 無盡的愛 ～ 春天的自駕遊

The sweet smell, the warm sunshine and the colourful blooms are so refreshing to the senses after the starkness of winter months. The sight of baby lambs - either when they are newborn, huddling close to their mothers, or bouncing around playfully, is one of the most touching and beautiful moments of the season. 

在嚴寒的冬天過去之後，溫暖的陽光，盛放的花兒和空氣中甜美的氣息，讓人感覺渾身清新舒暢。郊野外，舉目可見的小羊 ，無論是剛出生，或依偎在母親身旁，或嬉戲地蹦蹦跳跳；是這個季節中最感人、最美麗的情景之一。