This dish - a “conglomerate” of flavours combining Malaysia’s favourite anytime-rice meal using Korea’s freshest ingredients. I’m cooking the Incubator Pumpkin the way my mother-in-law has made her Brinjal Sambal for years. In fact, she learnt this dish from her mother-in-law. Here’s how it’s done:

Ingredients: 

Incubator Pumpkin Sambal:

• 1 incubator pumpkin, cut into thick 3inch wedges 

• 1 tsp turmeric 

• Salt and pepper

For the Sambal:

• 1 large onion, sliced 

• 3 tbsp of dried chilli paste “chilli boh”

• 100 ml thick coconut cream

• 1/2 cup tamarind water

• Salt

• Brown sugar

• Oil for frying and cooking

Method:

1. Season the Incubator Pumpkin wedges with turmeric powder, salt and pepper. In a pan, add some oil and shallow fry the wedges till golden brown. Set aside.

2. Next, make the Sambal. Using the same oil (remove some if too much), sauté the onions till soft, then add the dried chilli paste. Cook this till the “oil separates” (or as we Malaysians call it - “pecah minyak”).

3. With heat on low, add the thick coconut cream, stir well, followed by the tamarind water.  Season (with salt and brown sugar) to taste. 

4. To serve, place the fried Incubator Pumpkin on a dish, then top with the sambal.

Let’s assemble our Nasi Lemak dish. In a bowl, add:

1. Coconut rice cooked with blue pea flower to give our bowl a hint of blue.

2. Sautéed Kangkung

3. Thinly sliced Purple Cabbage, Ssam Cabbage, Perilla Leaves and Cucumber

4. Our star - Incubator Pumpkin Sambal 

5. 5-minute Jammy egg

6. Crispy fried shallots

7. Toasted peanuts 

8. Jammy egg

Enjoy it the Malaysian way - use your fingers! Jemput makan!