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Practical Way to Preparing Extraordinary Chayote with Coconut milk (JANGAN JIPANG)

Wishing to dine Chayote with Coconut milk (JANGAN JIPANG) a 5-star restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with useful procedures on preparing a Chayote with Coconut milk (JANGAN JIPANG) like a famous chef made.

Chayote with Coconut milk (JANGAN JIPANG)

We hope you got benefit from reading it, now let's go back to chayote with coconut milk (jangan jipang) recipe. You can cook chayote with coconut milk (jangan jipang) using 21 ingredients and 6 steps. Here is how you do that.

To prepare an unforgettable Chayote with Coconut milk (JANGAN JIPANG), here are the components needed:

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

After readying the components, next you are good to cook your 5-star Chayote with Coconut milk (JANGAN JIPANG) by following the instructions below:

  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..

We steam it, stir fry, cook in coconut milk and a lot of other way to eat chayote. In Indonesia, the squash is cooked like a vegetable and is incorporated into labu siam tumis, which is sliced chayote cooked with chiles, spices, aromatics, coconut milk, and galangal to make a spicy dish served over white rice. In a saucepan, sauté the onion in the butter. Add the milk and stir until it thickens. Sprinkle with the nutmeg and clove.

Recipe : Chayote with Coconut milk (JANGAN JIPANG)

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Simple tips to make Chayote with Coconut milk (JANGAN JIPANG)

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