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Pumpkin in Light Coconut Cream

1 pumpkin, cut into 3cm squares
A handful of dried anchovies, washed and drained
6 shallots, sliced thinly
3cm ginger
4 cloves garlic
2 stalks of lemongrass, bruised
Salt to taste
1 cup coconut cream
2 cups water

Pound the ginger and garlic together until fine. In a pot, put the coconut cream, water, pounded ingredients, dried anchovies and shallots. Add salt to taste and let the mixture simmer until it comes to a boil. Lower the heat and let it continue to simmer for another minute or two. Add the pumpkin, and stir carefully. Cook until the pumpkin is tender and serve.

Thanks to Faridah Begum
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