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

Method:
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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Roasting Winter Squash

Kabocha is a Japanese variety of winter squash. Some people might call this a buttercup squash. This squash is popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts or sweet potato when roasted. Wash and cut half the winter squash. I am roasting the Acorn squash (little squash from the picture) and the kabocha squash (The bigger squash).
Sprinkle with lots of black pepper and tiny bit of salt on the cut side.
Then turn it cut side down. Bake in the oven on 450F for about 40 minutes.
This winter squash is very sweet and tender and super delicious.
I can eat it just like that or use it to make squash soup.
The roasted seeds is edible too and very tasty.