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Chayote With Coconut Milk (jangan Jipang) Recipe

Chayote with Coconut milk (JANGAN JIPANG) Recipe
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Category : vegetable dish
Cooking Time : 20 minutes
Serving : 5
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Prepare the ingredients before making Chayote with Coconut milk (JANGAN JIPANG) in your home. Then, follow these steps below to serve Chayote with Coconut milk (JANGAN JIPANG) for your family or friends.

Ingredients: Chayote with Coconut milk (JANGAN JIPANG)

  • 550 gr chayote, cut into matchsticks
  • 75 gr ebi/rebon (dried shrimp)
  • 4 red chilies, cut diagonally
  • 2 green chilies, sliced diagonally
  • 1 tomato, diced
  • 4 bay leaves
  • 4 cm galangal, crushed
  • 1 liter coconut milk (from ½ coconuts)
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1/2 tsp broth powder (chicken flavor)
  • 1/4 tsp pepper
  • 1 tbsp soy sauce
  • 3 tbsp oil, for frying
  • 10 pcs shallots
  • 6 cloves garlic
  • 1 cm kencur
  • 7 cayenne peppers
  • 2 pcs tamarind chutney
  • 1/2 tsp shrimp paste

How to Make Chayote with Coconut milk (JANGAN JIPANG)

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Chayote with Coconut milk (JANGAN JIPANG) in your home by yourself.

    Step 1
  • Saute ground spices together with bay leaves and galangal until fragrant.
  • Step 2
  • Add the chayote squash chunks, cook until half cooked. Add in green chilis, red chilis and tomatoes.
  • Step 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.
  • Step 4
  • Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.
  • Step 5
  • Vegetables ready to be served according to taste.
  • Step 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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