Creamy Pumpkin in Coconut Milk
Malaysian · Organized from the video by Nasser's Kitchen
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Ingredients · 4 servings
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Steps
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- 1
Prepare the pumpkin by removing the skin and seeds, then cut into 3-4cm pieces.
💡 Don't cut too large to ensure even cooking, but don't cut too small to prevent dissolving.
- 2
Grind the dried anchovies, shallots, garlic, and turmeric in a mortar and pestle for 5-6 minutes.
💡 A blender can be used for speed, but a mortar and pestle provides better flavor.
⏱ 5-6 minutes
- 3
Boil 2 cups (500ml) of water in a saucepan. Once boiling, add the pumpkin pieces.
💡 Cooking the pumpkin in water first prevents the coconut milk from being overcooked.
🔥 boil
- 4
Once the pumpkin is halfway cooked (can be easily poked 1cm deep), add the ground mixture of anchovies, shallots, garlic, and turmeric.
- 5
Pour in 1 cup (250ml) of fresh coconut milk and mix well.
💡 Use a low flame to prevent the coconut milk from splitting.
- 6
Add the sliced red chilies, turmeric leaves, and basil.
💡 Chilies are for decoration, but you can add more or use bird's eye chilies for extra heat.
- 7
Add 1 1/2 teaspoons of ground black pepper and stir.
💡 Adjust the amount of pepper to your preference.
- 8
Simmer on low heat for 8-10 minutes until the pumpkin is soft but still holds its shape.
💡 The gravy will thicken as the pumpkin starch dissolves into the sauce.
🔥 simmer → low heat⏱ 8-10 minutes
- 9
Stir in 1 teaspoon of sugar, 1/2 teaspoon of salt, and optionally 1/2 teaspoon of seasoning powder.
💡 Adjust salt and sugar to your taste.
Tips
- Don't cut pumpkin too large or it will take too long to cook; don't cut too small or it will dissolve.
- Cooking the pumpkin in water first ensures the coconut milk doesn't overcook.
- Use a low flame to prevent the coconut milk from splitting (pecah minyak).
- The starch from the pumpkin will naturally thicken the gravy.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Nasser's Kitchen on YouTube