Pumpkin Rendang

Name: Pumpkin Rendang
Total time: 30 min
Yield: 4 – 6 people
Ingredients: 500 g pumpkin; 200 mL thick coconut milk; 2 Tbsp roasted desiccated coconut; 4 kaffir lime leave; 3 Tbsp cooking oil; Salt to taste; 1 turmeric leaf – sliced finely ((optional)); 20 pieces of dried chilli ((reduce or increase according to your spice tolerance level)); 2 big onions; 6–8 garlic cloves; 3 cm fresh turmeric; 3 pieces lemongrass roots; 3 cm ginger

Pumpkin Rendang

A traditional Malaysian dish cooked using coconut milk and served during festivals. You can also use other vegetables like jackfruit, or soy based proteins like tofu or tempeh as a substitute for the pumpkin.

Cook Time

30 minutes

Servings

people

Ingredients

500 g pumpkin
200 mL thick coconut milk
2 Tbsp roasted desiccated coconut
4 kaffir lime leave
3 Tbsp cooking oil
Salt to taste
1 turmeric leaf – sliced finely (optional)

Blend the following ingredients to form a paste

20 pieces of dried chilli (reduce or increase according to your spice tolerance level)
2 big onions
6–8 garlic cloves
3 cm fresh turmeric
3 pieces lemongrass roots
3 cm ginger

Cook Time

30 minutes

Servings

people

Ingredients

500 g pumpkin
200 mL thick coconut milk
2 Tbsp roasted desiccated coconut
4 kaffir lime leave
3 Tbsp cooking oil
Salt to taste
1 turmeric leaf – sliced finely (optional)

Blend the following ingredients to form a paste

20 pieces of dried chilli (reduce or increase according to your spice tolerance level)
2 big onions
6–8 garlic cloves
3 cm fresh turmeric
3 pieces lemongrass roots
3 cm ginger

Instructions

Heat oil in a wok and cook the blended spice paste until a strong aroma arises.
Add the pumpkin and allow to simmer.
Add the coconut milk and continue to simmer until the pumpkin is soft and cooked, and the oil is separated from the paste.
Add the kaffir lime leaves, turmeric leaves and roasted desiccated coconut.
Take off the stove and serve with hot steamed rice or bread of choice.

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Pumpkin Rendang

Sathya Sai Baba says…