Pumpkin with spinach Malay style

Cooking time: 15 min. / 15 min.Difficulty: easy


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.


To buy kaffir lime leaves USUK, Europe, ricecooker USUK, Europe, wok pan USUK, Europe


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
  • oil

Side dish:

  • rice

Authentic tools needed:

  • wok
  • rice cooker
  • Chilies sold at traditional market on Borneo, Malaysia - by Authentic World Food
  • Rice paddy on Borneo, Malaysia - by Authentic World Food
  • Jungle trip by the river on Borneo, Malaysia - by Authentic World Food