Recipes

Pumpkin Nasi Lemak

INGREDIENTS

(6-8 portions)

• 1 kg Butternut pumpkin
• 4 cups Kinmemai Better White™
• 1 tbsp. Oil
• 1 Onion, chopped
• 3 tbsp. Bottled nonya sambal chili paste
• 1 cup Coconut milk
• Fresh kaffir lime leaves and cucumber (optional)

GARNISHES

• 6 Batang fish steaks
• 2 tbsp. Tamarind paste
• 1 tsp. Salt
• 1 tsp. Sugar

INSTRUCTIONS

1. Peel pumpkin, then cut into large cubes (to soften the pumpkin for easier cutting, microwave the whole fruit in the oven on high for 5 minutes).
2. Heat oil in a wok and fry onions. Add the bottled sambal, then stir in rice, making sure all the grains are coated with the spice.
3. Transfer rice mixture to a rice cooker, then add 4 cups of water and cook till tender. When rice is dry, add pumpkin pieces and complete the rice cooking cycle.
4. After rice is cooked, add coconut milk, stirring gently. Leave rice covered for 10 minutes to absorb the coconut flavour.
5. Prepare tamarind fish. Mix  tamarind paste, salt and sugar, and rub into the fish steaks.
6. Cover and leave to marinate for at least an hour (overnight for best results) in the fridge.
7. When rice is ready, heat grill pan.
8. Coat prepared fish slices with a little vegetable oil. Place fish on heated pan for just 3-5 minutes on either side, cook till seared.
9. Plate rice on a large platter, topped with grilled fish and garnished with fresh kaffir lime leaves and cucumber. Serve.