Entry id: 1662

Masak Lemak Labu

by Farah, on Tue, November 08, 2011


Masak Lemak Labu is a Malaysian lunch staple. Pumpkins have a naturally sweet flavour that goes well with rich coconut milk. This is delicious and indulgent. Team it up with a hot plate of steamy rice and spicy sambal belacan.


"Pumpkins cooked with a local twist"




Ingredients

1 kg Pumpkin, peel and cut into chunks
2 Cups Water
1 Tumeric leaf, knot
1 ½ cup coconut milk
Salt to taste

Pounded:
4 shallots
A handful of dried anchovies
4 Cili api
½ tsp black pepper





Serves...
4
 

Softness of the pumpkin and richness of the coconut milk makes a to-die-for combo that gets you craving for more.

Do not add in the coconut milk while the water is boiling. This will prevent it from curdling. Add in pucuk ubi or pucuk manis for a variation.



Method

On a medium heat put pumpkin, water and turmeric leaf to boil.
Next, put in at pounded ingredients.
Bring down to a simmer then add coconut milk and salt.
Cook until the pumpkins are starting to soften.


Masak Lemak Labu













     
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Foodster's Verdict

Masak Lemak Labu

Difficulty
Preparation
15 minutes
Total
25 minutes



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