Recipe: Perfect Chayote with Coconut milk (JANGAN JIPANG)

Recipe: Perfect Chayote with Coconut milk (JANGAN JIPANG) Delicious, fresh and tasty.

Chayote with Coconut milk (JANGAN JIPANG). Hi all, welcome back to my channel This time i will show you how to cook chayote with coconut milk. Normally we eat this with rice cake but i don't really. Trouvez des images de stock de Chayote Cooked Coconut Milk Meat Indonesian en HD et des millions d'autres photos, illustrations et images vectorielles de stock libres de droits dans la collection Shutterstock.

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Before putting the cooked balls into the coconut milk, you need to drain them from the saucepan of hot water and then put them inside a bowl of cool.

You can cook Chayote with Coconut milk (JANGAN JIPANG) using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chayote with Coconut milk (JANGAN JIPANG)

1. You need 550 gr of chayote, cut into matchsticks.

2. You need 75 gr of ebi/rebon (dried shrimp).

3. Prepare 4 of red chilies, cut diagonally.

4. It’s 2 of green chilies, sliced diagonally.

5. You need 1 of tomato, diced.

6. You need 4 of bay leaves.

7. Prepare 4 cm of galangal, crushed.

8. You need 1 liter of coconut milk (from ½ coconuts).

9. Prepare 2 tbsp of brown sugar.

10. Prepare 2 tsp of salt.

11. Prepare 1/2 tsp of broth powder (chicken flavor).

12. You need 1/4 tsp of pepper.

13. Prepare 1 tbsp of soy sauce.

14. You need 3 tbsp of oil, for frying.

15. Prepare of GROUND SPICES:.

16. You need 10 pcs of shallots.

17. You need 6 cloves of garlic.

18. It’s 1 cm of kencur.

19. It’s 7 of cayenne peppers.

20. You need 2 pcs of tamarind chutney.

21. You need 1/2 tsp of shrimp paste.

Sayur lodeh is Indonesian vegetable stew in coconut milk.

Like its cousin, sayur asem, sayur lodeh has no fixed rules on which vegetables to use.

As long as you have the ingredients to prepare the spiced coconut milk broth, you can create your own version of lodeh from an assortment of.

I used one half coconut for this recipe.

Chayote with Coconut milk (JANGAN JIPANG) instructions

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..

The strained milk is what we call as the first milk or thick milk.

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A great alternative to ice-creams, it is not only delicious but also refreshing indeed.