Pumpkin Leaves Cooked in Coconut Milk
Ingredients
- 2 bunches young pumpkin leaves
- 1 handful Medan anchovies
- 1 stalk lemongrass, smashed
- 3 cm ginger, smashed
- 2 kaffir lime leaves
- 1 tablespoon tamarind water
- 1 packet coconut milk
- 500 ml water
- Salt and sugar
Ground spices
- 6 shallots
- 3 garlic cloves
- 5 red chilies
Preparation
Boil the young pumpkin leaves until soft.
Fry the Medan anchovies.
Sauté the ground spices, smashed lemongrass, kaffir lime leaves, and smashed ginger until fragrant.
Pour in the water and coconut milk, and cook until boiling.
Add the boiled pumpkin leaves, tamarind water, salt, and sugar, then adjust taste to preference.
Just before removing from heat, add the fried anchovies.
