Chayote with Coconut milk (JANGAN JIPANG)

Source : Saute Ground Spices Together With Bay Leaves And Galangal Until Fragrant Add The Chayote Squash Chunks Cook Until Half Cooked Add In Green Chilis Red...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 29, 2022

Step:

  1. Saute ground spices together with bay leaves and galangal until fragrant.

    Chayote with Coconut milk (JANGAN JIPANG) recipe step 1 photo
  2. Add the chayote squash chunks, cook until half cooked. Add in green chilis, red chilis and tomatoes.

    Chayote with Coconut milk (JANGAN JIPANG) recipe step 2 photo
  3. Pour coconut milk little by little, stirring gently so as not to break the coconut milk. Add brown sugar, stock powder, soy sauce and pepper.

    Chayote with Coconut milk (JANGAN JIPANG) recipe step 3 photo
  4. Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.

    Chayote with Coconut milk (JANGAN JIPANG) recipe step 4 photo
  5. Vegetables ready to be served according to taste.

    Chayote with Coconut milk (JANGAN JIPANG) recipe step 5 photo
  6. NOTE = Chayote (Sechium edule), also known as : appelée aussi christophene or christophine (Antilles françaises, Guyane), chouchou (Réunion, Île Maurice), chouchoute (Nouvelle-Calédonie, Polynésie française), saosety ousosoty (Madagascar), chow chow (Inde), choko (New Zealand, Australie), mirliton (Haïti, Louisiane), coloquinte (France, Deux-Sèvres), merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia) --- is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.

    Chayote with Coconut milk (JANGAN JIPANG) recipe step 6 photo

Ingredients

  1. 550 gr chayote, cut into matchsticks
  2. 75 gr ebi/rebon (dried shrimp)
  3. 4 red chilies, cut diagonally
  4. 2 green chilies, sliced diagonally
  5. 1 tomato, diced
  6. 4 bay leaves
  7. 4 cm galangal, crushed
  8. 1 liter coconut milk (from ½ coconuts)
  9. 2 tbsp brown sugar
  10. 2 tsp salt
  11. 1/2 tsp broth powder (chicken flavor)
  12. 1/4 tsp pepper
  13. 1 tbsp soy sauce
  14. 3 tbsp oil, for frying
  15. GROUND SPICES:
  16. 10 pcs shallots
  17. 6 cloves garlic
  18. 1 cm kencur
  19. 7 cayenne peppers
  20. 2 pcs tamarind chutney
  21. 1/2 tsp shrimp paste

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