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Masak lemak labu & udang (Creamy pumpkin together with prawn curry)

Welcome To RecipesHitz.blogspot.com | If you lot inquire me what produce I ready most, my answer volition likely locomote Chinese as well as Malay food. I dear the rich as well as aromatic Malay/Nyonya curries, salad, cakes as well as cookies. I tin larn most of the spices, herbs as well as other Malay ingredients over hither to brand almost anything I want, though many ingredients tin locomote quite expensive over hither than dorsum home.

Today recipe is a Malay fashion pumpkin as well as prawn curry called masak lemak labu & udang, loosely translated equally rich pumpkin alongside prawns. It is a creamy curry non also spicy hot.



Ingredients:
close 500g peeled as well as de-seeded pumpkin or butternut squash
200 - 250g raw manly someone monarch prawns/shrimps (I used frozen peeled raw prawns)
1 lemongrass
1 modest sprig of curry leaves close 10 - 12 leaves, best piece of job fresh or frozen
1  - 1.5 loving cup of kokosnoot milk (I used tin, to a greater extent than kokosnoot milk richer as well as creamier the gravy)
1 tbsp moisture tamarind
sugar to taste
salt to taste
some cooking oil

Spice paste:
1 - two clove of garlic, peeled
iii walnut size shallots, peeled as well as cutting into modest pieces
1 - iii large medium oestrus ruddy chillies, de-seeded (as many as well as spicy equally you lot like)
1 pinky finger size fresh or frozen turmeric root/ or 1 tsp of solid pose down turmeric
1 thumbsize chunk of galangal, cutting into modest pieces
iii candle nuts (buah keras)
two tsp belacan or shrimp paste

Method:
  1. Soak moisture tamarind alongside 1/2 loving cup of boiling H2O till softened hence exit it to cool for a piece hence knead the pulp to unloosen the juice. Pass this through a sieve to take pulp as well as whatever seeds.
  2. Blend all the glue ingredients till smoothen using a mini blender. Can add together a behaviour on of H2O to relaxation blending. Or if you lot similar you lot tin pound the spices alongside a pestle as well as mortar.
  3. Cut pumpkin into bitesize chunks.
  4. Bruise the lemongrass past times bashing alongside a cleaver or rolling pin. 
  5. If using frozen peeled prawns, defrost earlier cooking. De-vein if required past times lightly grade the dorsum of the prawn as well as rinse off nighttime vein. 
  6. Heat wok or pan alongside close iii - v tbsp of cooking stone oil till hot, add together curry leaves as well as lemon grass nestling till stone oil is fragrant. Add spice glue locomote along stirring for close v minutes till fragrant. 
  7. Add kokosnoot milk as well as pumpkin pieces, hence add together one-half the tamarind juice as well as plenty H2O to almost embrace the pumpkin pieces, plough upward the oestrus as well as oestrus till liquid is boiling. 
  8. Cover alongside a lid as well as simmer at lower oestrus till pumpkin is cooked through as well as softened, add together to a greater extent than H2O during simmering if required the pumpkin volition absorb the liquid quickly, locomote along the gravy runny. Add plenty tabular array salt as well as sugar. Have a gustation to cheque saltiness, sweetness as well as sharpness. If required add together roughly or all the remaining tamarind juice. Everyone has their ain personal taste. 
  9. Add prawns as well as ready for two - iii minutes till they plough pink.