Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, chayote with coconut milk (jangan jipang). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chayote with Coconut milk (JANGAN JIPANG) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Chayote with Coconut milk (JANGAN JIPANG) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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):
- Make ready 550 gr chayote, cut into matchsticks
- Prepare 75 gr ebi/rebon (dried shrimp)
- Make ready 4 red chilies, cut diagonally
- Get 2 green chilies, sliced diagonally
- Make ready 1 tomato, diced
- Take 4 bay leaves
- Prepare 4 cm galangal, crushed
- Make ready 1 liter coconut milk (from ½ coconuts)
- Take 2 tbsp brown sugar
- Take 2 tsp salt
- Make ready 1/2 tsp broth powder (chicken flavor)
- Prepare 1/4 tsp pepper
- Take 1 tbsp soy sauce
- Get 3 tbsp oil, for frying
- Get GROUND SPICES:
- Make ready 10 pcs shallots
- Take 6 cloves garlic
- Get 1 cm kencur
- Take 7 cayenne peppers
- Prepare 2 pcs tamarind chutney
- Prepare 1/2 tsp shrimp paste
Instructions 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.
So that is going to wrap it up for this special food chayote with coconut milk (jangan jipang) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
