Easy Pumpkin and Minced Meat Stew Recipe for Families in Bali
Looking for a comforting and nutritious dish to prepare while in Bali?
This pumpkin and minced meat stew combines the natural sweetness of pumpkin with savory minced meat and a Balinese twist.
Perfect for moms traveling with kids, this recipe is easy to make, healthy, and sure to please everyone at the table.
Table of Contents
What is Pumpkin and Minced Meat Stew?
Pumpkin and minced meat stew is a hearty dish made by simmering pumpkin with ground meat in a savory broth.
This Bali-inspired version incorporates local spices and ingredients, creating a flavorful and kid-friendly meal that’s perfect for families.
Balinese Inspiration for Pumpkin Stew
In Bali, fresh, locally grown pumpkins are a common ingredient.
This recipe adds a tropical twist with kecap manis (sweet soy sauce) and a hint of lime juice, creating a balance of sweet and savory flavors. The dish pairs beautifully with steamed rice or nasi kuning (yellow rice).
Ingredients for Kid-Friendly Pumpkin Stew
400g pumpkin, peeled and cubed
200g minced chicken or pork
1 small onion, finely chopped
1 tablespoon coconut oil
2 tablespoons soy sauce
1 tablespoon kecap manis (sweet soy sauce)
½ teaspoon grated ginger
1 clove garlic, minced
1 cup chicken or vegetable broth
1 teaspoon cornstarch mixed with water (optional, for thickening)
Optional garnish: chopped parsley or fried shallots
Step-by-Step Guide to Cooking Pumpkin Stew
Prepare the Pumpkin:
Peel the pumpkin carefully, as its skin can be tough. Use a sharp knife or vegetable peeler.
Cut the pumpkin into even-sized cubes (about 2–3 cm) to ensure consistent cooking.
Sauté the Aromatics:
Heat coconut oil in a large wok or skillet over medium heat. Add finely chopped onion, minced garlic, and grated ginger.
Stir-fry for 2–3 minutes until the mixture is fragrant and the onion turns translucent.
Cook the Minced Meat:
Add minced chicken or pork to the skillet. Break the meat into small pieces with a wooden spoon.
Stir continuously for 5–7 minutes until fully cooked and browned.
Season the Meat:
Pour in soy sauce, kecap manis, and a splash of lime juice. Mix thoroughly to coat the meat evenly.
This step builds a deep umami flavor with a hint of sweetness.
Add the Pumpkin and Broth:
Stir the pumpkin cubes into the meat mixture, ensuring they are evenly coated with the sauce. Pour in the chicken or vegetable broth, stirring gently.
Cover the skillet with a lid and reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally.
Check and Adjust:
After 15 minutes, check the pumpkin’s tenderness by piercing it with a fork. If the pumpkin is soft but holds its shape, it’s ready.
If desired, mash a few cubes into the broth to create a thicker consistency.
Thicken the Sauce (Optional):
Mix cornstarch with water to create a slurry. Slowly add the slurry to the skillet while stirring to avoid lumps.
Cook for an additional 2–3 minutes until the sauce thickens to your preferred consistency.
Garnish and Serve:
Transfer the stew to a serving bowl. Garnish with fried shallots, chopped parsley, or a drizzle of coconut cream for added flavor.
Serve hot with steamed jasmine rice or Balinese yellow rice.
Tips for Perfect Bali-Style Pumpkin Stew
Balinese Plating Techniques: Serve the stew in a hollowed-out pumpkin shell for a dramatic and tropical presentation. Garnish with lime wedges on the side for added zest.
Kid-Friendly Customizations: Add more kecap manis for a sweeter flavor to appeal to younger palates. Use minced chicken for a milder taste, and avoid adding too much ginger if kids prefer less spice.
Incorporate Local Spices: Enhance the flavor profile by adding a small pinch of Balinese spice blend (bumbu Bali) or freshly grated galangal. These ingredients elevate the dish’s tropical character.
Texture Enhancements: If you prefer a creamier consistency, mash a portion of the pumpkin cubes into the sauce. For added crunch, sprinkle fried shallots or toasted sesame seeds on top.
Balinese Pairing Suggestions: Pair the stew with gado-gado (Balinese vegetable salad with peanut sauce) or sambal matah (a Balinese chili relish) for a complete meal.
Storage Tips in Bali’s Tropical Climate: Store leftovers in an airtight container in the refrigerator and consume within 24 hours. Reheat thoroughly on the stovetop or microwave before serving.
Nutrition Facts for Pumpkin Stew Recipe
Calories
220 kcal
Fat
9g (3g saturated fat)
Cholesterol
30mg
Sodium
380mg
Carbohydrates
28g (8g sugars, 3g fiber)
Protein
12g
FAQs about Making Pumpkin Stew in Bali
Q1: Can I use sweet potatoes instead of pumpkin?
A: Yes, sweet potatoes are an excellent substitute and offer a similar sweetness and texture.
Q2: Where can I buy fresh pumpkin in Bali?
A: Pumpkins are available at supermarkets like Pepito and Carrefour, as well as traditional markets such as Pasar Badung.
Q3: How do I make this dish vegan?
A: Substitute the minced meat with crumbled tofu or tempeh and use vegetable broth instead of chicken broth.
Q4: Can I make this dish spicy?
A: Absolutely! Add finely chopped bird’s eye chilies or sambal matah to the stew for an authentic Balinese heat.
Q5: Can I prepare this dish ahead of time?
A: Yes, the stew can be prepared up to a day in advance. Store it in the refrigerator and reheat before serving.
Q6: How do I adjust the sweetness of the stew?
A: Increase or decrease the amount of kecap manis based on your preference. Adding a teaspoon of palm sugar can also enhance the sweetness.
Q7: Can I use other vegetables in this recipe?
A: Yes, diced carrots, zucchini, or green beans are great additions to complement the pumpkin and add variety.
Q8: How can I make the dish more visually appealing?
A: Use a variety of pumpkin or squash colors (such as green-skinned kabocha) and garnish with fresh herbs and lime wedges for a vibrant presentation.
Q9: What’s the best way to serve this dish for a family meal?
A: Serve it family-style in a large bowl, accompanied by steamed rice and side dishes like sautéed spinach or crispy tempeh.