Simplicity at it's best!
In Malaysia, we use a lot of turmeric in food - everything from meat curries to stir fried chicken to soup. It is even added to glutinous rice to make nasi kunyit, a savoury sticky rice served with chicken curry. Turmeric has a habit of causing discolouration to everything that it comes into contact with. As a child, we would sit in the kitchen threading satay skewers and my fingers would be thoroughly stained yellow afterwards. It never came off easily.
When it's butternut squash season, I like to cook it with ground turmeric, eggs, chillies and onions - the combination of sweet squash and savoury eggs with the earthy aroma of ground turmeric is just perfect. In this cooler autumnal weather, it is a quick, warming, spicy dish that truly satisfies.
Serve with rice and gem lettuce.
Turmeric fried butternut squash & eggs recipe
Serves 2 as a main, with rice for brunch or supper
Ingredients
2-3 tbsp sunflower oil
200g butternut squash, sliced thinly (about 2-3mm thick)
1 small onion, finely sliced
1 medium heat chilli, roughly chopped
1 garlic clove, finely chopped
3 spring onions, sliced into long strips
small handful of coriander, finely chopped (optional)
1/2 tsp ground turmeric
3 eggs, beaten
1 tsp fish sauce
couple pinches of salt
Method
Heat 2 tbsp of oil in a wok over a medium heat.
Add squash, onions and chilli and stir-fry for 2 mins.
Lower the heat. Add another 1/2 to 1 tbsp oil, followed by garlic, spring onions, coriander and turmeric and gently fry for a further 2 minutes.
Push the squash over the one side and add in the beaten eggs. Season with sea salt. Using a wooden spoon, stir to break up the eggs to allow it to 'scramble'.
Cook until eggs are just set.
Add fish sauce to taste, adding a 1/4 tsp at a time.
Remove from heat when butternut squash is soft and tender.