Recipe of Homemade Chayote with Coconut milk (JANGAN JIPANG)
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Many things affect the quality of taste from Chayote with Coconut milk (JANGAN JIPANG), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chayote with Coconut milk (JANGAN JIPANG) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chayote with Coconut milk (JANGAN JIPANG) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chayote with Coconut milk (JANGAN JIPANG) estimated approx 20 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can have Chayote with Coconut milk (JANGAN JIPANG) using 21 ingredients and 6 steps. Here is how you can achieve that.
Labu siam (Sechium edule) is not a foreign vegetables for most of the population of Indonesia. Chayote is known by several names, including : labu Jipang (Central Java), manisa (East Java), lèjèt (Sunda) as well as Labu Siam (Jawa Barat). Internationally, this vegetable is known as "CHAYOTE". In the Java language, the word "Jangan" means vegetable. So, Jangan Jipang = Chayote Vegetable.
Chayote is a vegetable that grows from tropical plants, and many are sold in traditional markets in Indonesia. They are cheap and can be processed into delicious healthy meals, one of which is "Jangan Jipang" or better known as "Sayur Labu Siam". Chayote after being processed will have a soft texture, moist and crispy. Bitten and makes it extremely easy to digest, so anyone can consume it.
Chayote squash can be prepared for and eaten as breakfast, and can be combined with rice cake/rhombus and crackers as a companion which will also taste better. This vegetable is a companion in the dish Nasi liwet - Solo, Lontong sayur - Pekalongan, as well as Sego ayam - Semarang. But each has a little difference, namely : the Solo fry dish dilutes it with soft spices and is fresh, yet in Semarangan it's fried thickly with herbs and tends to be savory sweet.
Indonesian people know Chayote as Labu Siam because these plants imported from Thailand (Siam, first time) by the Dutch. For people who do not like green vegetables because sometimes some of which have a slightly bitter taste, they can try this vegetable squash because it does not taste bitter.
TIPS: to reduce the sap on Jipang then knead Jipang pieces with salt until limp, wash clean. Repeat again squeezed with salt if still stiff, wash thoroughly.
Pregnant women who are prone to hypertension is highly recommended to consume this squash, so that blood pressure is more balanced and stable. Great squash for by people with gout too. Boiled Chayote squash is also good for diabetics and safe, because it has low starch content and is filling as well. With a myriad of benefits of squash, so do not hesitate to immediately consume this super vegetable!
For a vegetarians, you do not need to use shrimp paste and dried shrimp/rebon in this recipe...
Ingredients and spices that need to be Take to make 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
- GROUND SPICES:
- 10 pcs shallots
- 6 cloves garlic
- 1 cm kencur
- 7 cayenne peppers
- 2 pcs tamarind chutney
- 1/2 tsp shrimp paste
Instructions to make Chayote with Coconut milk (JANGAN JIPANG)
- Saute ground spices together with bay leaves and galangal until fragrant.
- Add the chayote squash chunks, cook until half cooked. Add in green chilis, red chilis and tomatoes.
- 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.
- Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.
- Vegetables ready to be served according to taste.
- 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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