.gif "Five-Spice Pumpkin Braised In Coconut Milk (Sambiki Santan)")
Serves 4
50g shallots, peeled and sliced
15g ginger, peeled and sliced
3 tbsp vegetable oil
150ml vegetable or chicken stock
600g pumpkin, peeled and cubed
1 pandan leaf, sliced
1 turmeric leaf, sliced
3 kaffir lime leaves, bruised
1 lemon grass stalk, bruised
10 bird’s eye chilli, seeded if desired
350ml coconut milk
10g lemon basil, sliced
75 g spring onions sliced
salt, to taste
Five-Spice Pumpkin Braised In Coconut Milk (Sambiki Santan)
1. Combine shallots and ginger in a food processor and grind into a very fine paste.
2. Heat oil in a saucepan. Add paste and 3 tbsp of stock, and sauté over medium heat until fragrant.
3. Add pumpkin and stir until evenly coated with spice paste.
4. Add all remaining ingredients, except the basil, spring onions and salt. Bring to a boil, reduce heat and simmer until pumpkin is soft.
5. Add basil and spring onions, simmer for 2 mins more. Season to taste with salt before serving.