【南瓜苗咖喱】Pumpkin Shoots Curry (Gulai Pucuk Labu）

冬天的时候我家前院处于休耕状态，我会在天气比较暖和的时候翻翻土把厨遗埋到土里堆肥。去年冬天堆肥时埋下的日本南瓜种子今年春末时钻出土长出两棵小苗，我把一棵给了朋友，自己留了一棵种在前院里。

殊不知夏天时它越长越壮，不但把我前院覆盖满了，还开始蔓延到邻居的地里。某个周末趁有空我就把分支的苗修剪了和一些雄花一起做了这个素咖喱，非常开胃美味。

Sometimes during the winter last year I bought a Japanese Kabocha pumpkin to cook and buried the seeds and rinds in my raised bed to compost. The seeds germinated and gave me 2 seedlings mid-spring.

I transplanted one of them in my front yard and was doing really well, the plant began to bloom around the end of June/early July. When one pumpkin plant was about to take over my entire front yard, I had to start trimming some shots and leaves to make it manageable. 

With that, I also harvest some young shoots and male blossoms to make this pumpkin shoots curry.

材料：

1 把 大约350 克 南瓜苗 

几朵 南瓜花

2 块 炸豆腐

200 ml/克 椰浆

2 片 亚参片 （Assam Keping)

1 小勺 虾酱 （Belachan)

酱料：（全部搅拌成糊）

4 瓣 红葱头

4 瓣 蒜瓣

4-5 根 朝天椒 （可按自己喜好增减）

2 大勺 小鱼干 或 虾干 可无

1 寸 姜黄  或 1 小勺 姜黄粉

1 寸 兰姜 （Galangal）

1 根 香茅 （取白色部分大约根部以上四寸）

调味：

1 小勺 食盐

1 小勺 糖

Ingredients：

1 Bunch around 350 g Pumpkin shoots

Few Pumpkin blossom 

2  Fried Tofu

200 ml/g Coconut milk

2 slices of dried Garcinia （Assam Keping)

1 tsp of Belachan

For the Paste：（Blend together to form a paste）

4 Shallots

4 Cloves of Garlics

4-5 Thai Chili （Or to taste）

2 tbsp. of dried shrimps

1 inch of Turmeric or 1 tsp of turmeric powder

1 Inch Galangal

1 stalk of lemongrass （use about 4-5 inches of the white tender part)

Seasoning：

1 tsp of Salt

1 tsp of sugar

1.把南瓜叶的卷须折断丢弃, 南瓜苗最尖端的嫩苗大约1寸1/2左右的部分不需要进行任何的处理，直接折下即可。

2. 剩下比较粗的茎就需要折开一小段然后顺着茎杆往下撕把带毛的外层撕下。旋转两三次把南瓜茎外层都撕干净了。

3. 把杆茎折成1 ½ 寸，太大太老的叶子和杆茎丢弃不用。

4. 把处理好的南瓜苗洗净沥干水，记得要滴干水哦！把豆腐干切块。

1. The first 1 1/2 inch of the pumpkin shoots does not need any work, just break it into 1 1/2 inch in length. But the remaining thicker part of the shoots will need a little more work to prevent these parts to be too chewy/fibrous. Remove large and opened leaves

2. Remove and discard any tendrils, with the help of a small knife of your nail, remove fuzzy/hairy skin by taking a little piece and peeling down toward the other end, it will bring with it the peeling force a long piece of the skin. Go all around until all the fuzz is gone.

3. Break/cut the shoots into 1 ½ inch when all are done. Discard any tough part, which will be too hard to eat.

4. Rinse and drain the shoots before cooking. Cut the fried tofu into pieces.

5. 把红葱头、蒜瓣、朝天椒 （可按自己喜好增减）、虾干、姜黄 、兰姜 和香茅搅拌成糊状。

6. 锅里下2大勺油把搅拌好的咖喱糊入锅煸炒香，倒入 2大杯水和一半的椰浆。

7. 加入亚参片煮滚5分钟，把豆腐干加入再煮几分钟。

8. 把南瓜叶和南瓜花加入煮至断生，加入盐和糖调味，倒入剩下的椰浆煮滚即可。

拌饭很好吃哦！

5. Blend together shallot, garlic, chilies, dried shrimps, turmeric, galangal and lemongrass to form a paste.

6. Place 2 tbsp of oil and fry the paste until fragrant, add 2 cups of water and 1/2 of the coconut milk, bring to boil.

7. Add the Asam keping and cover with lid, boil for 5 minutes, add tofu pieces and cook for 3-5 more minutes.

8. Add the pumpkin shoots and blossoms and cook for 2-3 minutes, add the remaining coconut milk, season with salt and sugar, serve hot with steamed rice.