Friday, December 02, 2011

SWEET GOURD IN COCONUT MILK / PETOLA MASAK LEMAK PUTIH



When come to sweet gourd there are two recipes of Malay favourites, one is to make egg drop soup and the other one is what the Malay called Masak Lemak, a creamy soup using coconut milk. Depending on one preference you mix this sweet gourd with other ingredients. I normally add potatoes, fish balls, dried shitake mushrooms and glass noodles. This dish accompanied with “sambal belacan” make a perfect meal.

INGREDIENTS

1 sweet gourd peeled, cored and slice into ring / 1 batang petola dibuat kulit dan dihiris membulat
2 potatoes quartered / 2 biji kentang dibelah empat
100 g shrimps shelled and deveined / 100 g udang dibuang kulit
100 g fishballs or fish cake / 100 g bebola ikan atau kek ikan
5 dried shitake mushroom soaked and thinly slice / 5 cendawan kering diirendam dan dihiris nipis
50 g glass noodles soaked / 50 g suon direndam
2 red chilies thinly slice / 2 biji cili merah dihiris nipis
1 onion thinly slice / 1 biji bawang besar dihiris nipis
2 cups stock / 2 cawan stok ayam
2 cups coconut milk / 2 cawan santan
Salts to taste / Garam secukup rasa    

  1. Bring the chicken stock to boil. Add in the potatoes. Close the pot lid and cook until potatoes are soft and tender / Renehkan stok bersama kentang dan masak sehingga kentang empuk.
  2. Add in slice chilies, onion, shrimps and fish ball. Cook for another 5 minutes./ Masukkan hirisan cili, bawang besar, udang dan bebola ikan. Masak selama 5 minit lagi.
  3. Add in sweet gourd . mushroom and glass noodles. / Masukkan petola, cendawan kering dan suon.
  4. Add salts to taste and simmer for another 2 minutes /Masukkan garam secukup rasa dan renehkan selama 2 minit lagi.

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Sayur petola kalau tak masak tumis air..apa lagi??? tentulah lemak putih....hem memang terangkat, kena dengan ikan asin dan sambal belacan cukup menyelerakan. Kadang-kadang tu sedap hirup gitu aje... Saya kalau masak lemak putih petola suka masukkan sedikit kentang dan biasanya saya masukkan sayur fucuk sedikit tapi kalai ini saya tidak mahu sarat sangat, saya kurangkan bahan sebab kentang dan fish ball sudah cukup sarat.

So kalau fenning nak masak tengah hari ini pergi petola dan ikan masin, sudah cukup menyelerakan.

Next Post - Meatloaf Stuffed With Eggs

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8 comments:

cik cek said...

Haaa...yg ni penah dan selalu makan...kalau ada sambal belacan ..pas tu lkan goreng ke ikan masin ke...fuhhh...memang best kan kak...:)

maz said...

salam kakkk...kita tghri smlm pun msk lemak petola jgkk..pastu pnggang ikan tnggri cicah air asam...mkn nsi smpai xhingat dh nk hbis spryok...tu yg xleh mks lauk2 kmpung ni kann...sdpppp...

liza said...

mmg lauk2 kpg cmni jugak yg best kan..mkn pulak time2 musim ujan cmni....perggghhh mmg terangkat la...hihihhi

Paty's Kitchen - Cook with passion. said...

Salam cikcek akak memang suka lauk macam ni, kadang-kadang makan tu macam makan bubur pula...sambal dan ikan masin memang gandingan mantap..

Paty's Kitchen - Cook with passion. said...

Salam Maz....jaga2 kalau dah sepiuk makan nanti jadi shape macam orang di Bharain...berat kapal terbang nak balik nanti.

Paty's Kitchen - Cook with passion. said...

Salam Liza, tau tak apa yang akan buat lauk ini lebih terangkat, buat ikan goreng sambal..pergh.....tersadai atas kerusi dibuatnya.

Shri said...

Dear Paty, We have a variation of this recipe; the flavours, many flavours in this recipe are familiar. I tried searching for 'sweet gourd' but could not figure out which one! :-) Is it what we call- snake gourd? Or is it Ridge Gourd? Thanks!

Paty's Kitchen - Cook with passion. said...

Hi Shri..so sorry...I normally insert the picture of the ingredients used but this time I missed it. The sweet gourd I'm referring here is the ridge Gourd. To the Malays here in Malaysia we either made clear soup or with coconut gravy...This is fantastic with hot steamed rice and some sambal.

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