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.
4 – 6
4 – 6
thick coconut milk
roasted desiccated coconut
kaffir lime leave
Salt to taste
turmeric leaf – sliced finely
Blend the following ingredients to form a paste
pieces of dried chilli
(reduce or increase according to your spice tolerance level)
pieces lemongrass roots
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.