Cooking Recipe : Pumpkin in Coconut Milk
11:15 PM
Ingredients
- 300 grams / 10½ oz of Yellow Pumpkin, cut into large pieces
- 500 millilitres / 16 fl oz fresh Coconut Milk (Santan Cair)
- 2 Turmeric Leaves (Daun Kunyit), shredded
- 1 cm fresh Turmeric (Kunyit), slice thinly
- 1 tablespoon Turmeric Powder
- 250 grams / 8½ oz of fresh medium-sized Prawns, remove shell
- 3 tablespoons / 1½ fl oz of dried Shrimps (Hebi, Udang Kering), soaked; or dried Anchovies (Ikan Bilis)
- 4 Shallots (Red Onion)
- 3 Garlic cloves
- 1 cm / ½ inch fresh Ginger
- White Pepper and salt to taste
Method
- Place Pumpkin into pan, and add in Coconut Milk. Simmer on low to medium heat to prevent Coconut Milk from curdling.
- In a mortar, pound the dried Shrimps and Garlic into a rough paste.
- Add rough Paste, Ginger and Shallots into the pan. Cook till all ingredients tender. Add pinch of salt and pepper to taste.
- Add in fresh Turmeric, Prawns and Turmeric leaves.
- Cook for a few minutes till Prawns are just cooked.
- Sprinkle shredded Turmeric Leaves. Add salt and sugar to taste before serving.
- This dish is often served with a Prawn Chili based Sauce (Sambal Udang) and Bitter Bean or Stink Bean (Petai).
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