Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a food processor or mortar and pestle, blend or pound 3 peeled shallots, 3 cloves garlic, 1-inch piece fresh ginger, 2 red bird's eye chilies, 1 teaspoon turmeric powder, and 1 teaspoon belacan into a smooth paste.

2. 2

   Heat 2 tablespoons cooking oil in a large pot or wok over medium heat, then add the prepared spice paste and 1 bruised stalk of lemongrass, stirring for 3-5 minutes until fragrant.

3. 3

   Add 700 grams of cubed butternut squash to the pot, stirring well to coat the squash with the aromatic paste, and cook for 5 minutes.

4. 4

   Pour in 400 ml of full-fat coconut milk and 100 ml of water, bring to a gentle simmer, and cook for 15-20 minutes until the butternut squash is tender.

5. 5

   Stir in 200 grams of cubed firm tofu, 1 tablespoon palm sugar, and 0.5 teaspoon salt, and continue to simmer for another 5-7 minutes to allow the flavors to meld.

6. 6

   Gently fold in 100 grams of fresh spinach until just wilted, ensuring not to overcook the greens.

7. 7

   Taste and adjust seasoning with additional salt or palm sugar if needed, then remove the lemongrass stalk before serving this Malaysian Masak Lemak Labu Kuning hot with steamed rice.