LABU BOTOL MASAK LEMAK | Su's Cookbook

LABU BOTOL MASAK LEMAK
BOTTLE GOURD IN COCONUT MILK
By Su’s Cookbook
Ingredients:
1 small bottle gourd, cut into bite-size (450gm)
1 carrot, pre-boiled or steamed (½ cooked)
1 tomato, cut into wedges
1 tsp turmeric powder
½ tsp sugar
3 lemongrass, crushed
400-450ml thick coconut milk
Anchovy stock powder to taste
Salt to taste
Little water water
Oil for cooking
To be roughly chopped in a food processor:
3 fresh red chillies
3 red cili padi
3 cloves of garlic
4 kaffir lime leaves
Handful of cleaned, washed anchovies (60gm)
Garnish: Julienned lime leaves & red chilli
Steps:
Heat up some oil over medium low flame and fry the chopped ingredients until fragrant, 4-5 minutes. Add in some salt and the lemongrass as well.
Then, add in the bottle gourd and a little water. Allow it to cook or until the vegetable is ¾ cooked/soft. Use a lid to cover.
Now, add in the carrot, turmeric and stock powder. Mix everything together and then add in the coconut milk. Continue to cook until the milk begins to thicken.
Then, increase the flame to high, add in the tomatoes and sugar. Cook for just 1-2 minutes and it’s done!
Garnish with julienned kaffir lime leaves and red chillies. Serve with hot rice and enjoy!

[@stonefly69]

Great looking dish, Su. Bottle gourd is rare here, but maybe cukes as a substitute?

[@SuCookbook]

Thank you. Cukes might not be a substitute though! You can add carrots, egg-plant, cabbage, long beans, king oyster mushroom and beancurd instead. Cooking time will be shorter unlike the bottle gourd! Add some prawns if you want 😂👍

[@stonefly69]

@@SuCookbook I will give it a try! Thanks!!!