Gula Melaka & Curry Leaf Roasted Pumpkin Seeds
Region: Malaysia
This recipe for Gula Melaka & Curry Leaf Roasted Pumpkin Seeds is a local-style interpretation, inspired by Malaysian flavors and not guaranteed to be a traditional or authentic dish. It offers a delightful balance of sweet palm sugar, aromatic curry leaves, and a hint of spice, perfect for a snack. (AI Generated Draft)
Ingredients
- 1pinch
- 5.5leaf
- 1tbsp
- 50g
- 0.25tsp
- 1tsp
Ingredient shopping
Open Google Maps to find nearby supermarkets and gather ingredients.
Steps
- 1
1. Preheat oven to 150°C (300°F). Line a small baking sheet with parchment paper.
- 2
2. In a small bowl, combine pumpkin seeds and vegetable oil. Toss until the seeds are evenly coated.
- 3
3. Add the chopped Gula Melaka, torn curry leaves, salt, and chili flakes (if using) to the bowl. Toss well to ensure all ingredients adhere to the pumpkin seeds.
- 4
4. Spread the coated pumpkin seeds in a single layer on the prepared baking sheet.
- 5
5. Roast for 15-20 minutes, stirring halfway through, until the seeds are golden brown and fragrant. Monitor closely to prevent the Gula Melaka from burning.
- 6
6. Remove from the oven and let the roasted pumpkin seeds cool completely on the baking sheet. They will crisp up as they cool.