Boh Pik Dipemp (Aceh Ridged Gourd With Coconut)
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 1 teaspoon coriander seed
- 1 teaspoon fresh turmeric
- 1 1⁄4 teaspoons fresh ginger
- 3 shallots
- 1 garlic clove
- 1 -2 tablespoon tamarind pulp
- 5 red chilies
- 5 hot red chili peppers
- 1⁄2 fresh coconut, scraped
- 3 -4 medium ridge gourd or 4 -6 courgettes
- 2 tablespoons oil (for frying)
- 1 shallot
- salt
directions
- COCONUT PROCESS: Scrape the half coconut and make a weak coconut-milk by adding half a cup of water to the scraping, taking a handful of coconut-scaping in your hand and then squeezing it out through a fine sieve, keep both the coconut-milk and the scrapings.
- RIDGE GOURD: remove the hard spines by running a sharp knife down the side of the gourd. Cut the gourd to 2cm thickness, place in bowl, sprinkle a teaspoon of salt. Set to one side.
- PASTE: Grind finely the coriander seeds, fresh turmeric, fresh ginger, shallots, garlic, tamarind pulp, chillies, and the coconut scrapings.
- COMBINE: Add the paste and the coconut-milk to the bowl of ridge gourd and mix.
- COOK: In a wok, heat 2 tablespoons of oil, and fry the extra asian shallot for a few seconds. Then add to the wok the prepared gourd in spices, and cook over a medium heat to reduce the liquid back to a thick 'curry' and until the outside of the gourd just begins to lose it's hardness. (Or if using courgette then until just cooked.) Add more salt if needed.
- SERVE: This dish is served with boiled rice and is nice with kerupuk (prawn crackers).
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RECIPE SUBMITTED BY
Kiwi (New Zealander) muslim housewife, I like to cook hot and spicy dishes, and also I'd like to learn how to make little sweets.