This is another option of how we like to cook our pumpkin. More locally known as Labu masak lemak cili api. The pumpkin fully absorbs the sauce from the coconut milk flavour and lemongrass aroma, resulting with a tender and creamy texture to it.
I omitted chilli padi here as I can't find any at home.
Ingredients : (serves 2)
120g Pumpkin
1/2pc Shallots (thinly sliced)
1 pc Lemongrass (bruised)
20ml Coconut Milk
80ml Water
Salt to taste
1/4tsp Sugar
1 tsp Light Soy Sauce
2 tsp Cooking Oil
Optional : 1-2pcs Chilli padi
Step by Step :
1. Remove pumpkin skin and diced into 1.5cm cube.
2. Heat up oil in pan. Saute shallot and lemongrass till fragrant.
3. Add in pumpkin and toss for 30 seconds.
4. Add water, light soy sauce, sugar and stir gently. Bring to a low boil with lid covered and reduce the heat to simmer for about 4 mins till pumpkin become tender. (*option : add chilli padi if you prefer a spicy version)
5. Add in coconut milk and simmer for another 3-4 mins or till pumpkin becomes tender. (add a bit more water if the sauce gets too dry).
6. Season with salt and dish up. Serve with steamed rice.
Happy Cooking.
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