10 Minutes to Producing Tasty Chayote with Coconut milk (JANGAN JIPANG)

Chayote with Coconut milk (JANGAN JIPANG) is the first thing that comes to many people’s mind when it comes to a delightul dish. Today, we will provide you procedures on preparing a comforting Chayote with Coconut milk (JANGAN JIPANG).

Chayote with Coconut milk (JANGAN JIPANG)

We hope you got insight from reading it, now let’s go back to chayote with coconut milk (jangan jipang) recipe. To make chayote with coconut milk (jangan jipang) you need 21 ingredients and 6 steps. Here is how you do that.

Firstly, below are the ingridients that you should ready to serve Chayote with Coconut milk (JANGAN JIPANG):

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

After readying the ingridients, now we are ready to make our yummy 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..

Add tomatoes, cilantro, coconut milk and water. Warm, creamy Coconut Chai Latte infused with cinnamon, star anise, cloves, and cardamom. So delicious topped with frothy coconut milk. In the meantime, bring coconut milk and sugar in a small saucepan over medium low heat to a bare simmer. Once the coconut milk starts to boil, reduce the heat to low and close the cooker.

Recipe : Chayote with Coconut milk (JANGAN JIPANG)

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