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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 cook that.
The ingredients needed to make Chayote with Coconut milk (JANGAN JIPANG):
- Take 550 gr chayote, cut into matchsticks
- You need 75 gr ebi/rebon (dried shrimp)
- Take 4 red chilies, cut diagonally
- You need 2 green chilies, sliced diagonally
- Take 1 tomato, diced
- You need 4 bay leaves
- You need 4 cm galangal, crushed
- Take 1 liter coconut milk (from ½ coconuts)
- You need 2 tbsp brown sugar
- Take 2 tsp salt
- Prepare 1/2 tsp broth powder (chicken flavor)
- Get 1/4 tsp pepper
- Prepare 1 tbsp soy sauce
- Provide 3 tbsp oil, for frying
- You need GROUND SPICES:
- Use 10 pcs shallots
- Take 6 cloves garlic
- Provide 1 cm kencur
- Get 7 cayenne peppers
- Prepare 2 pcs tamarind chutney
- Provide 1/2 tsp shrimp paste
Steps to make Chayote with Coconut milk (JANGAN JIPANG):
- 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 chilis and tomatoes.
- 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.
- Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.
- Vegetables ready to be served according to taste.
- 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.
The other is the Kura/Palya/Kootu/semi-dry based. Also called as chayote/Seema Vankaya(Telugu), Seeme Badnekai (Kannada) is a rich source of vitamin C belongs to a GOURD family and is kind of Pear-shaped. In the picture above (clockwise from top-right): chana and urad dal, coconut cubes, green chilies, chayote (chow chow). Prep steps. a) Soak the dals [two hours before you cook. Sambal Goreng Labu Siam Sambal Goreng Labu Siam or also popular in my hometown, Surabaya as Sambal Goreng Manisa is a dish made from chayote squash, simmered in coconut milk.
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