Sunday, January 13, 2013

Lemak Labu -Kabocha pumpkin

Today's lunch menu is a simple kabocha pumpkin cooked savory in a thick coconut milk. This meal can be eaten just like that or as a side dish to your white rice.
The ingredients:
1/2 of kabocha pumpkin
2 tablespoons dried onion
1 cube vegetable stock
5 pieces red hot peppers
1 teaspoon budo/budu (fish sauce as shown in the picture below on the right)
1/2 teaspoon salt
1 can of coconut milk
1 cup water
1/2 teaspoon salt
1/2 teaspoon of turmeric powder

Clean the kabocha pumpkin by removing the skin (optional - you can also cook with the skin on) and remove the seeds. Cut into big chunk. Set aside.
On medium high heat, boil the water with the dried onion.
Then add coconut milk.
Add the red hot peppers.
 Add vegetable stock cube and budu.
 Add turmeric powder and salt.
Let it boil.
Add the pumpkin.
Let the pumpkin cook for about 5 to 8 minutes.
Turn off the stove.
Serve warm.


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