- 50g minced beef
- 2 tbsp chopped cheese
- 1/2 cup Ayam Brand™ Sweet Cup Corn 200g
- 2 tbsp corn flour
- 1/2 tsp salt
- 500g pumpkin
- 1 pc beaten egg
- 1 cup of bread crump
- 1 cup of oil
- 1 can of Ayam Brand™ Baked Beans Light in Tomato Sauce 230g
- 2 tsp AYAM™ Light Soya Sauce
- 1/2 tsp Pepper
Diced the peeled pumpkin, then steam it for 20 minutes until soften. Take one egg, beat it well, put aside. While pumpkin is still steaming, marinade the mince beef: add the corn starch, light soya sauce and pepper to the beef, mix them well and leave it in the fridge for 10 minutes. Then pan fry the minced beef with some oil until cook.
MASH AND MIX :
Transfer the soften pumpkin in a bowl and mash it when still hot. Add in the Ayam Brand™ Baked Beans Light (you can preserve some tomato sauce in can for dipping purpose), the cooked minced beef, the chopped cheese, the corn and the salt to mashed pumpkin. Stir it well to become a stuffing ingredient.
SHAPE AND COAT :
Put the bread crumps on the plate. Take one scoop of stuffing ingredients shape it in ball-shape. Soak with beaten egg and coat with bread crumps. Repeat when we have finish shaping and coating of all stuffing ingredients.
DEEP FRY :
Heat the oil in a wok. Once it heated, turn the fire to medium. Slowly place the pumpkin and baked beans balls in the heated oil, fry till golden. Take the balls up and place them on the plate on a kitchen tissue to absorb some oil.
Place the fried pumpkin and baked beans ball on a plate garnished with some basil leave, Serve hot with tomato sauce for dipping.