Chayote with Coconut milk (JANGAN JIPANG)
Chayote with Coconut milk (JANGAN JIPANG)

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chayote with coconut milk (jangan jipang). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chayote with Coconut milk (JANGAN JIPANG) is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chayote with Coconut milk (JANGAN JIPANG) is something that I have loved my entire life.

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