Pumpkin Masak Lemak
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Easy
"Masak lemak simply means to cook in coconut milk. This is a recipe that can work with all sorts of ingredients. Another version uses rainbow chard. I serve with masak lemak with coconut rice, dyed golden yellow with turmeric."
This recipe was written by Shu Han Lee, food writer and founder of Rempapa sauces.
Ingredients for Masak Lemak
- 1 large or 2 small onion squashes
- Oil for roasting
- Sea salt
- ½ jar of Remapapa Peranakan Turmeric & Lemongrass spice paste
- 200ml coconut milk
- 125ml water
- 1 tablespoons light soy sauce, or to taste
To finish
- Squeeze of lime
- Fresh coriander
- Chopped fresh red chillies
Method for Masak Lemak
- Pre-heat the oven to 190C/ Gas 5. Cut the squash into thick wedges, removing any seeds and fibrous bits and leaving the skin on. Toss with oil and salt and spread out on a large, deep roasting tray. Roast for 20 minutes.
- In the meantime,in a separate pan, fry the spice paste over medium heat for 5 minutes. Stir in the coconut milk and water and bring to a simmer. Add the light soy sauce, tasting and seasoning with extra salt if needed.
- Pour the sauce over the squash, cover with foil, and continue to roast for another 20-25 minutes or until tender.
- To serve, finish with a squeeze of lime, coriander and more fresh chillies if you like.
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