Chinese stew with pumpkin-coconut puree

Heat the oil and fry the garlic, ginger and red pepper for about 3 minutes at medium height. Add the spring onion, rikoekkruiden and fry the meat for 3 minutes on both sides.

Add the sugar, soy sauce and stock and stir well. Stew covered for about 2 hours at a low setting.

Mix the cornstarch with 2 tablespoons of cold water, add to the oven and leave to bind for about 5 minutes without the lid. Roast the sesame seeds in a dry, hot frying pan until golden brown.

Serve the Chinese stew with the pumpkin-coconut puree (see tip recipe). Sprinkle with the sesame seeds, add some spring onions and garnish with lime.