About the Recipe
Lauk Kampung (village food) are typical recipes that you would find Malay families eating. during the week. He will eat these dishes sometimes but
Ingredients
For the Spice Paste
2 medium shallots
1 cm turmeric roots
1 large red chilli
4 - 5 red birds eye chillies
1/2 tsp black peppercorn
1 tbsp dried shrimp, soaked to rehydrate (or dried anchovies)
Other Ingredients
1 small to medium butternut squash or pumpkin, peeled and cut into bite-size chunks
2 lemongrass (white stalk part)
200 ml of coconut milk
1 piece of tamarind skin
4 strands of Asian long beans, cut into 2-inch length
10 medium prawns
1 turmeric leaf (if you have them)
Salt
Sugar
Preparation
Place all the ingredients for the spice taste into a mortar pestle and pound to a coarse paste. Alternatively, place in blender and blend to a paste.
In a medium saucepan, combine the spice paste, pumpkin, coconut milk and tamarind skin. Continuously stir the mixture while bringing to a boil, around 10-15 minutes.
Add in the long beans and continue stirring till the vegetables are tender. Then season with the sugar and salt to your liking.
Add in the prawns and turmeric leaf. Let simmer for 2 minutes or till prawns are cooked through. Take off the heat and continue stirring for another 2-3 minutes till slightly cooled.
Ensure that you continuously stir the sauce whilst cooking and after you take it off the heat. This is to prevent the coconut milk from curdling.