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Ingredient
Chili Pumpkin
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Ingredient
500 g
cubed/diced pumpkin
3
garlic
1 tbsp
dried anchovies
1 inch
shrimp paste/belacan/terasi
3 tbsp
cooking oil
Cooking instructions
* Step 1
Clean and peel pumpkin hard skin. Cube/dice.
* Step 2
Clean and cut two long stalks of lemongrass into 10 cms. Then bruise the lemongrass stalks by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.
* Step 3
Crush and pound bird eyed chillies, garlic, cut shallot, dried anchovies and shrimp paste using mortar and pestle.
* Step 4
Cooking the dish - Heat 3 tbsp of cooking oil in a deep pan or a wok over medium heat. Sauté bruised lemongrass and pounded ingredients until lightly brown and aromatic. Add cubed/diced pumpkin. Stir to mix.
* Step 5
Next, add enough water to barely cover the pumpkin. Season with chicken granules/stock or chicken seasoning powder. Simmer over medium high until water receeds to more than half and pumpkin cubes are very soft. Stir in between simmering time.Taste and adjust seasonings accordingly before removing from the heat. Dish up. Serve with warm white rice.
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