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
Serves 4 people
Softness of the pumpkin and richness of the coconut milk makes a to-die-for combo that gets you craving for more.
1 kg Pumpkin, peel and cut into chunks
2 Cups Water
1 Tumeric leaf, knot
1 ½ cup coconut milk
Salt to taste
A handful of dried anchovies
4 Cili api
½ tsp black pepper
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.