Hidangan untuk (Servings): 3 – 4 orang (people)
Bahan-bahan (Ingredients):
- Labu (Pumpkin): 1/2 biji labu saiz kecil – dibuang kulit dan dipotong kiub (1/2 small pumpkin – peeled and cubed)
- Udang (Prawns): 10 – 15 ekor udang sederhana – buang kulit separuh, tinggalkan bahagian ekor (10 – 15 medium prawns – half-peeled, leaving the tails on)
- Santan (Coconut Milk): 2 cawan santan (1 cawan pekat + 1 cawan cair) (2 cups coconut milk – 1 cup thick + 1 cup thin)
- Aromatik (Aromatics):
- 3 ulas bawang merah kecil – dihiris (3 small shallots – sliced)
- 2 ulas bawang putih – dihiris (2 cloves garlic – sliced)
- 1 helai daun kunyit – dicarik (1 turmeric leaf – shredded)
- 1 batang serai – diketuk (1 lemongrass stalk – bruised)
- 1 biji cili merah – dihiris (1 red chili – sliced)
- Perasa (Seasoning): Garam dan sedikit gula jika perlu (Salt and a pinch of sugar if needed)
Cara-cara (Instructions):
- Rebus Labu (Boil Pumpkin): Masukkan labu, bawang merah kecil, bawang putih, serai, dan santan cair ke dalam periuk. Masukkan 1/2 sudu teh serbuk kunyit (1/2 tsp turmeric powder). Masak sehingga labu separuh empuk (Place pumpkin, small shallots, garlic, lemongrass, and thin coconut milk into a pot. Cook until the pumpkin is half-tender).
- Masukkan Udang & Daun (Add Prawns & Leaves): Apabila labu mula lembut, masukkan udang dan daun kunyit yang telah dicarik. Masak sehingga udang berubah warna (Once the pumpkin starts to soften, add the prawns and shredded turmeric leaf. Cook until the prawns change color).
- Tambah Santan Pekat (Add Thick Coconut Milk): Tuangkan santan pekat. Kacau sentiasa supaya santan tidak pecah lemak (Pour in the thick coconut milk. Stir constantly to prevent the coconut milk from curdling).
- Perasakan (Seasoning): Masukkan garam dan cili merah. Rasa manis asli dari labu biasanya sudah mencukupi (Add salt and red chili. The pumpkin’s natural sweetness is usually enough).
- Hidang (Serve): Biarkan mendidih sekejap sahaja lagi, kemudian tutup api dan hidangkan (Let it simmer for a moment longer, then turn off the heat and serve).
Tips:
- Bawang Merah Kecil: Penggunaan bawang merah kecil memberikan rasa kuah yang lebih manis dan tradisional (Using small shallots gives the gravy a sweeter and more traditional taste).
- Daun Kunyit: Jangan lupa carikkan daun kunyit untuk aroma yang membangkitkan selera (Don’t forget to shred the turmeric leaf for an appetizing aroma).