How to Prepare Tasty Chayote with Coconut milk (JANGAN JIPANG)

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. This chayote dish with coconut milk is really yummy, with plenty of spicy chili kick.

Place chia seeds in a bowl. Simmered Shrimp with Coconut Milk - CocoGoods Recipes. See and discover other items: coco juice, coconut milk, canned coconut milk, Coconut Milk. 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. Prepare 550 gr of chayote, cut into matchsticks.
2. It's 75 gr of ebi/rebon (dried shrimp).
3. It's 4 of red chilies, cut diagonally.
4. Prepare 2 of green chilies, sliced diagonally.
5. You need 1 of tomato, diced.
6. Prepare 4 of bay leaves.
7. Prepare 4 cm of galangal, crushed.
8. It's 1 liter of coconut milk (from ½ coconuts).
9. Prepare 2 tbsp of brown sugar.
10. It's 2 tsp of salt.
11. It's 1/2 tsp of broth powder (chicken flavor).
12. It's 1/4 tsp of pepper.
13. Prepare 1 tbsp of soy sauce.
14. It's 3 tbsp of oil, for frying.
15. You need of GROUND SPICES:.
16. You need 10 pcs of shallots.
17. You need 6 cloves of garlic.
18. You need 1 cm of kencur.
19. Prepare 7 of cayenne peppers.
20. Prepare 2 pcs of tamarind chutney.
21. Prepare 1/2 tsp of shrimp paste.

A wide variety of coconut milk options are available to you Chayote (or locally known as chouchou) is one of the most common vegetable available in Mauritius. But here in Montreal, unless I make a trip to the Asian store (or every now and then, but not always, Super C carries them), I usually have a hard time getting hold of them. Reduce the heat to low, stir. constantly until all are cooked. Recipe for easy and quick peanut coconut chutney that can be made in minutes.

Chayote with Coconut milk (JANGAN JIPANG) step by step

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..

Recipe with step by step pictures. I always have a stash of frozen coconut in the freezer and that is a great time saver. Then add the remaining coconut milk, water, palm sugar, ½ tsp of the salt and tamarind juice. As for the coconut cream, I prefer using it instead of coconut milk for this recipe because it is thicker and richer. However, coconut milk works well too.