✿ Labu Merah Masak Lemak ✿

17 February 2015


Sorry for the lack of updates..huhu.. I think writing every day is pretty tough. It can be a challenge to produce great content day after day. It usually doesn’t allow much time to read & comment on other blogs. Bcoz reading other blogs is one of the best ways for me to get inspired to write new, fresh content or to share great recipes. 

One thing we might consider (if you’re not doing it) is to hold back some of the posts that we write, so we can publish them during dry spells. That way, our readers don’t get overwhelmed with lots of content at once. My method is that I will write whenever I’m inspired, take a break from that article for a day or two, revise it, & post it at a later scheduled date.There’s no urgency for me to keep my blog updated either, since it’s only read by a handful of stranger readers..huhu..so sad. But nevermind.

Today I want to share with you all something which I daily experiment about..hahaha..let's check out the dish. A famous Malay style dish, and its Ziqry's favourite! :) A quick version of mine, best served with white rice.

- Labu Merah Masak Lemak - 


1 medium pumpkin small size ( less than 700gram ) 
8 sprigs long beans, cut short 
2 stalks lemongrass , bruised 
2 turmeric leaves , shredded 
1 liter coconut milk
1/3 tsp turmeric powder 
Salt and sugar to taste 
1 onion , finely sliced 
4 cloves garlic, crushed 
1 1/2 tablespoons dried shrimp , soaked for 10 minutes and crushed


- Sliced ​​pumpkin, remove the seeds, peel & cut into cubes in large size . 
- Wash, drain & add to the pot, along with lemon grass, onion slices, garlic & dried shrimp 
- Pour the coconut milk , stir gently and cook until boiling. If less gravy, can add a little water. -When the pumpkin soft, add beans & turmeric leaf. 
- Pour in the coconut milk . Season with salt to taste, a little sugar. 
- Stir gently & cook over low heat until boiling.
- Taste & turn off the heat . 
- Serve.