Steps to Prepare Favorite Chayote with Coconut milk (JANGAN JIPANG)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chayote with coconut milk (jangan jipang). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chayote with Coconut milk (JANGAN JIPANG) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chayote with Coconut milk (JANGAN JIPANG) is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook chayote with coconut milk (jangan jipang) using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chayote with Coconut milk (JANGAN JIPANG):

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

Steps to make Chayote with Coconut milk (JANGAN JIPANG):

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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