Creamy Coconut Milk, Tuna & Pumpkin Farfalle - My Magic Ingredient Story

I am sure everybody has their own magic ingredient/s. I just realised last night that mine's gotta be the creamy, rich, exotic and super fragrant coconut milk. It gives my dishes the extra oooompphh!
Just like my favorite little gold necklace (I'll add the picture), which perfects my outfit every time, this magic ingredient makes everything suddenly taste...exotic yet familiar, rich yet subtle, simply out-of-this-world magical!

Am I hard-selling this ingredient too much? Will this qualify me as a coconut milk sales lady? (or do they call it "sales associate" these days?) hehehe

Growing up in Indonesia, I've seen our family's helper, Mbok Yem making coconut milk all the time. While boxed/canned coconut milk/cream is easily available in Hong Kong and I bet anywhere in the world, it is no match to the coconut milk resulted from the freshly grated and squeezed home-made coconut milk. My busy lifestyle (i.e. my lazy ass) does not really give me the luxury of time to try making my own coconut milk, so I had to settle with the boxed ones, but you can try to make your own coconut milk this way.

I wanted to make a creamy tuna and pumpkin pasta last night (as I have a spare can of tuna in spring water ^_^), I was contemplating to use milk, cream or coconut milk...and decided to go with coconut milk. It made it perfect! The oceanic scent of tuna, the sweet and earthy tone of pumpkin, and the magic touch of coconut milk...stop it!

(I don't wanna be a pushy sales associate! I just can't be that person I've been trying to dodge throughout the mall all the time! LOL)

Recipe
- 1 can of tuna in spring water
- 1/4-1/2 small pumpkin (the pumpkin diameter is approx 15 cm), peeled, thinly sliced, softened in microwave for 10 minutes with a bit of water
- 4 cloves of garlic, finely chopped
- 5 cloves of shallot, thinly sliced
- 1 cm ginger, peeled & crushed
- 1/2 packet of farfalle
- 1 small box/can of coconut milk
- olive oil, salt, pepper, sugar

Saute garlic, ginger and shallot, add pumpkin pieces, add tuna pieces with the water, bring to boil, add coconut milk, add seasoning, lower heat. Prepare pasta according to the instructions on the packaging, drain, pour on the sauce mix, stir, heat through, sprinkle fresh chopped corriander/parsley flakes to garnish, serve hot.

Harry Potter and your magic wand, take that!

Sharing this with Presto Pasta Night's Gang!

Just after saying I don't wanna be a pushy salesman, here I go again:
Few more days to go, release the little Chinese in you, see you at the Chinese Take-Out Party Round Up!

no more selling, I promise...for now, hehe