Pumpkin with spinach Malay style
Simple and tasty recipe I learned in a small restaurant above a fish market on Borneo. It is a great combination of a tender sweet pumpkin with fibrous spinach and spicy chilies.
Fry shallots and garlic in oil on a high heat about 5 minutes till they shrink a bit. They should be submarged in the oil. Drain.
Crush garlic, shallots together with ginger, kaffir lime leaves and red chili coarsely in a mortar or in a blender.
Clean water spinach. Remove hard stalks. Use just young sprouts with leaves 10-15 cm long.
Heat up oil in a wok, 5 tbs approximately, fry the crushed mixture. In about a minute add pumpkin, salt to taste and add chicken broth powder. Stir fry two minutes. Then cover, lower the heat and simmer about 5 minutes.
Add water spinach, cover and in 3 minutes it is ready.
Serve with rice.
For 4 portions:
- 1/2 small pumpkin - peeled, with removed seeds, cut on 2,5-3 cm dices
- 300g spinach - water spinach (morning glory / kangkung) or another kind
- 5 shallots
- 4 cloves garlic
- salt to taste
- 2 cm piece of ginger
- 1/2 tsp chicken broth powder
- 5 kaffir lime leaves
- 1 red chili
Authentic tools needed:
- rice cooker