Recipe Chayote with Coconut milk (JANGAN JIPANG) : Delicious and Easy For You To Try

Recipe Chayote with Coconut milk (JANGAN JIPANG) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Chayote with Coconut milk (JANGAN JIPANG). You are currently reading Recipe Chayote with Coconut milk (JANGAN JIPANG) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Dapoer-Indonesia @ us been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Preparation steps:

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

   

2. Add the chayote squash chunks, cook until half cooked. Add in green chilis, red chilis and tomatoes.

   

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.

   

4. Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.

   

5. Vegetables ready to be served according to taste.

   

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.

   

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