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.
Servings
4 – 6
people
Cook Time
30
minutes
Servings
4 – 6
people
Cook Time
30
minutes
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.