Lemak Labu Putih (Pumpkin in Coconut Gravy)

by Lisa K. on Tue, January 16, 2018

Every bachelor or bachelorette should know how to cook this. 30 minutes tops and you have a hot & healthy dish ready for dinner. Plus you can add a variety of veggies you have lurking in your fridge.

An oldie but goodie...

Serves 2 - 3 people

Cut the pumpkin into the same sizes so it will cook evenly.

If you are using fresh coconut milk, keep stirring it once you've added it into the pot so it doesn’t split.

Foodster's Verdict

Lemak Labu Putih (Pumpkin in Coconut Gravy)


  • Preparation
  • Total
    1 small pumpkin (about 500g)
    2 shallots
    2 cloves garlic
    ½ tbsp. black peppercorns
    1 tbsp. dried shrimp (optional)
    1 ½ cups water
    ¾ tsp. salt
    ½ cup coconut milk
    1 red chilli
    2 long beans, cut 1 inch long

1. Peel, deseed and cut pumpkin into cubes. Pound shallots, garlic, and black peppercorns and dried shrimp in a mortar and pestle, or use a grinder, until fine.

2. Put water, salt and pounded ingredients into a pot and let it simmer for 3 minutes. Add in pumpkin and cover with a lid, cook until soft. About 10 minutes.

3. Pour in coconut milk, red chilli and long beans. Simmer for 2 minutes.

4. Adjust seasoning to your preference. Serve with hot rice and sambal belacan.

Note: To make this dish for your vegan friends, just remove dried shrimp from the recipe and add an extra clove of garlic to the pounded ingredients.