My days of growing up in Kuching, Sarawak I only ever known cangkuk manis or mani chai cooked 3 ways. In Pan Mee soup, fry with eggs and masak lemak like this. I have seen people adding to BiHoon goreng (fry vermicelli) etc but that’s individual prerogative I believe, not traditional but I can stand to be corrected of course.

I was lucky that a friend shared half her pumpkin with me but boy was it tough to slice. I was so worried that I would cut my fingers. Very stressful. Next time I will ask her to please slice for me too. – kekekekeke I sliced and freeze them waiting and waiting for fresh mani chai. Luckily I found them yesterday at my local Asian shop! I was so happy. Finally I can cook Mani Chai masak lemak.

My mother often refers to this vegetable as Lakian Chai. We eat it quite often including Midin. When we eat outside, if mother believes we are heaty then she would order mani chai and if not we would have Midin goreng belacan. Ah…..those were the days. This is a super easy dish to cook.

Firstly, fry the shallots, remove and keep aside. Do the same with the dried anchovies (ikan bilis). Then using the flavoured oil add in mince onions, lemon grass, garlic and fry.

Secondly, add in the turmeric, pumpkin, chicken stock cube, coconut milk, sliced red chillies or bird eyes chilies and simmer.

Lastly, bring to boil and simmer till your pumpkin has soften. Taste, season, heat off and add in your mani chai. After a good stir topped with the crispy shallots and anchovies. Serve hot.