Labu Lemak Putih with Crispy Fried Pelaling and Pounded Sambal Belacan by @chefamirgani

40 min

4 servings

🧅

1 clove

Shallot

🐟

Dried anchovies

⚫

Black pepper

🎃

Pumpkin

💧

Water

🥥

Coconut milk

🧂

Salt

🌶️

3

Red chili

🐟

Small fish

🌶️

5

Bird's eye chili

🦐

1

Grilled shrimp paste

🍬

Sugar

🫘

Tamarind water

🍋

Calamansi lime

  1. Pound
    • Shallot
    • Dried anchovies
    • Black pepper

    Pound the shallot, dried anchovies and a little black pepper into a paste.

  2. Heat
    • Water

    Heat water in a pot.

  3. Add
    • Water

    Add the pounded paste into the heated water.

  4. Add
    • Pumpkin

    Add the pumpkin and boil until it becomes slightly soft.

  5. Add
    • Coconut milk

    Add the coconut milk and stir well until combined.

  6. Season
    • Salt

    Season with salt to taste.

  7. Sprinkle
    • Red chili

    Sprinkle sliced red chili on top before serving.

  8. Fry
    • Small fish

    Fry the small fish until crispy.

  9. Pound
    • Red chili
    • Grilled shrimp paste
    • Salt

    Pound the red chili, bird's eye chili, grilled shrimp paste, salt and sugar together for the sambal.

  10. Add
    • Tamarind water

    Add tamarind water into the pounded sambal and mix well.

  11. Squeeze
    • Calamansi lime

    Squeeze calamansi lime juice into the sambal.

Labu Lemak Putih with Crispy Fried Pelaling and Pounded Sambal Belacan by @chefamirgani

40 min

4 servings

🧅

1 clove

Shallot

🐟

Dried anchovies

⚫

Black pepper

🎃

Pumpkin

💧

Water

🥥

Coconut milk

🧂

Salt

🌶️

3

Red chili

🐟

Small fish

🌶️

5

Bird's eye chili

🦐

1

Grilled shrimp paste

🍬

Sugar

🫘

Tamarind water

🍋

Calamansi lime

Preparation Steps

  1. Step 1/11

    Pound the shallot, dried anchovies and a little black pepper into a paste.

    🧅Shallot
    🐟Dried anchovies
    ⚫Black pepper
    ✨Mortar and pestle

  2. Step 2/11

    Heat water in a pot.

    💧Water
    🍲Pot

  3. Step 3/11

    Add the pounded paste into the heated water.

    🍲Pot
    🥄Spoon

  4. Step 4/11

    Add the pumpkin and boil until it becomes slightly soft.

    🎃Pumpkin
    🍲Pot
    🥄Spoon

  5. Step 5/11

    Add the coconut milk and stir well until combined.

    🥥Coconut milk
    🍲Pot
    🥄Spoon

  6. Step 6/11

    Season with salt to taste.

    🧂Salt
    🥄Spoon

  7. Step 7/11

    Sprinkle sliced red chili on top before serving.

    🌶️Red chili
    🔪Knife

  8. Step 8/11

    Fry the small fish until crispy.

    🐟Small fish
    🍳Frying pan

  9. Step 9/11

    Pound the red chili, bird's eye chili, grilled shrimp paste, salt and sugar together for the sambal.

    🌶️Red chili
    🌶️Bird's eye chili
    🦐Grilled shrimp paste
    🧂Salt
    🍬Sugar
    ✨Mortar and pestle

  10. Step 10/11

    Add tamarind water into the pounded sambal and mix well.

    🫘Tamarind water
    ✨Mortar and pestle
    🥄Spoon

  11. Step 11/11

    Squeeze calamansi lime juice into the sambal.

    🍋Calamansi lime
    ✨Mortar and pestle

Composition

Ingredients

Types

Vegetables, Fish, Spices, Liquid, Dairy Alternative, Plant-based, Seafood, Condiment, Sweetener, Fruit

Ingredients

Shallot, Dried anchovies, Black pepper, Pumpkin, Water, Coconut milk, Salt, Red chili, Small fish, Bird's eye chili, Grilled shrimp paste, Sugar, Tamarind water, Calamansi lime

Notes

Shallot (ulas), Dried anchovies (ikan bilis, amount not given), Black pepper (sedikit, a little), Pumpkin (labu manis, amount not given), Water (amount not given), Coconut milk (santan, amount not given), Salt (to taste, for sambal), Red chili (sliced, for garnish on the pumpkin dish, biji, for sambal), Small fish (ikan pelaling or ikan kembung, for frying), Grilled shrimp paste (belacan bakar, ketul), Sugar (for sambal), Calamansi lime (jus limau kasturi, squeezed)

Allergens

Fish, Crustaceans

Dietetics

Dietary regimen

Low-Carb, Halal, Egg-Free, Nut-Free, soy-free, Gluten-Free, Pescatarian

Calories

260 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 20g, Fat: 16g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 600mg, Calcium: 120mg, Iron: 1.5mg, Potassium: 400mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 18mg, Vitamin B12: 1.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Mortar and pestle, Pot, Frying pan, Spoon, Knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Condiment

Occasions

Everyday Home Cooking, Family Lunch

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Saucy, Crunchy, Soft

Flavors

Savory, Spicy, Creamy, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Pumpkin in white coconut gravy : 2 days (store in an airtight container,refrigerate,reheat gently before serving as coconut milk can split), Fried small fish (pelaling) : 1-2 days (store in an airtight container,refrigerate,reheat in a pan or oven to restore crispiness), Sambal belacan tumbuk : 4-5 days (store in an airtight container,refrigerate)