Entertaining, Snacks
Comment 1

Supernormal’s Soy-roasted Pumpkin Seeds

soy-roasted pumpkin seeds

I am a cookbook addict.  So, naturally, bookshops are my sanctuary, whenever I have time to waste and a place I could spend hours and hours reading cookbook recipes LOL.

“Reading cookbook recipes? How weird is that? Am I weird? At least I get to dream about food!” 

Some of my favourite bookshops in Melbourne are Books for Cooks  (a quaint bookshop next to popular Victoria Market.  Everything in the shop from floor to ceiling spells cookbooks – old or new.  If you’re looking for any out of print books, this is the place to go to), Hill of Content (slightly more commercialised bookstore that sells a broad range of books – quiet and comfortable.  Only set back – no sofa) and lastly Dymocks (large bookstore with wide range of current-in-print books.  Often crowded but offset by comfy sofas). 

Soy-roasted pumpkin seeds

soy-raosted pumpkin seeds

Soy-roasted pumpkin seeds

So, out of my recent basketful of new purchases, there was Supernormal, a cookbook named after Andrew McConnell’s new Melbourne’s asian-inspired restaurant.  It was a simple, minimalistic-designed book with beautiful food shots, heartwarming stories and some of the restaurant’s favourite recipes.

soy-roasted pumpkin seeds

soy-roasted pumpkin seeds

This salty sweet snack is served in the restaurant as before-meal snack and it brings out the addiction in you.  A handful of these will guarantee a bowl and then two and three 🙂 So be prepared, very prepared.  Mine disappeared after just 2 days!

Soy-roasted Pumpkin Seeds (adapted from Andrew McConnell’s Supernormal)

Makes 2 cups

250 g shelled pumpkin seeds (pepitas)
1 tbsp light soy sauce
1/2 tsp salt
1 tsp sugar

1. Pre-heat oven to 170 celsius.  Line a baking tray with parchment paper / baking paper.

2. Whisk the soy sauce, salt and sugar together with 1 tsp of water until sugar and salt have  dissolved completely.  Stir in the pumpkin seeds and with a spatula, mix them together with the soy sauce mixture.

3. Spread them in a single layer with spatula on the lined baking tray.  Bake for 20 minutes, stirring every 5 minutes.  Continue to bake until they are toasted, dry and caramelised.  Leave to cool before storing.  The toasted seeds can be stored in airtight container for 3 days.


1 Comment

  1. no dear, ur not crazy or weird.
    i share ur love for reading cookbooks too and dreaming about food.
    i actually salivate at the thought.
    so let the world go to hell….just revel in ur uniqueness and read, cook & dream away……

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