Sayur Lodeh w/ Choyote in Coconut Cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜

Name: Sayur Lodeh w/ Choyote in Coconut Cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜
Yield: 4 persons
Cuisine: British
Ingredients: 1 Labu Siam (Choyote), cut 3 x1cm matchstick (To substitute with; 1 Courgette/Zucchini thickly slice then cut into square size); 50 g Green Beans (bought frozen), cut 3cm long; 1/2 small Egg Plant/Aubergine cut into big cubed; Some Cabbage leafs cut into chunk; 1/2 small Carrot, peeled, grated; 2 fresh Red Tomatoes cut into cube; 1/2 Red Capsicum; 1/2 can Coconut Cream milk; 1 tsp salt; 2 blocks Thai Palm Sugar,sliced thinly like a biscuits w/ knife; 2 Chicken Stock/BOUILLON cubed; SPICY PASTE/BUMBU HALUS:; 6 fresh Red chilis, deseeded, dice; 4 Kemiri(6 Almonds/4 Macadamia nuts)sliced thinly with the knife; 3 Garlic cloves, smacked,slice thinly; 1 big white onion, sliced finely; 1 x2 cm Terasi (Anchovy), burnt on flame, then smash it with fork; 1 thumb Galangal/Lengkuas, smashed; 2 Bay Leafs (Daon Salam); 1200 ml Water; 1/2 cup Rice Bran Oil; Kerupuk Cracker chips on top

TS @mterry_kitchen

New Zealand

My mum oftenly cook this dish, its a popular Vegan dish in Coconut Milk, delicious to eat with a steamed Jasmine Rice or with Ketupat which is a pressed Rice cooked in hollow bamboo container or in Pressed cooker. Choyote/Labu Siam is the main ingredients which is unknown to most NZ (Choko could be substitute with Courgette). This dish is ideal to eat with other accompaniment, a side dish KETUPAT (pressed cake Rice). 😙

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Ingredients

4 persons

1Labu Siam (Choyote), cut 3 x1cm matchstick (To substitute with
1Courgette/Zucchini thickly slice then cut into square size)
50 gGreen Beans (bought frozen), cut 3cm long
1/2small Egg Plant/Aubergine cut into big cubed
Some Cabbage leafs cut into chunk
1/2small Carrot, peeled, grated
2fresh Red Tomatoes cut into cube
1/2Red Capsicum
1/2 canCoconut Cream milk
1 tspsalt
2 blocksThai Palm Sugar,sliced thinly like a biscuits w/ knife
2Chicken Stock/BOUILLON cubed
SPICY PASTE/BUMBU HALUS:
6fresh Red chilis, deseeded, dice
4Kemiri(6 Almonds/4 Macadamia nuts)sliced thinly with the knife
3Garlic cloves, smacked,slice thinly
1big white onion, sliced finely
1x2 cm Terasi (Anchovy), burnt on flame, then smash it with fork
1thumb Galangal/Lengkuas, smashed
2Bay Leafs (Daon Salam)
1200 mlWater
1/2 cupRice Bran Oil
Kerupuk Cracker chips on top

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Steps

1

Prepare the Vegetables: washed them, then cut into small cube
2

Choco or Chayota (or Labu Siam) peeled then cut lengthwise
3

In a wok put 1/2 cup oil add onion, stir fry for 2' then add the garlic, ginger, galangal, red chilli and stir fry 1' then add terasi (smashed tearing it with the fork) and stir-fry until develop fragrance!. Then add water, the sliced nuts Kemiri or 6 Macadamia nuts, 2 Bay leaves, 2 chicken stocks cubed. Turn off the heat. Set aside
4

Warm the water in a wok, when it boils add the spicy paste which was been fried before, then add variety of vegetables eg some Green Bean, cabbage, some Egg plant pieces and salt and cook them for a few minutes. Not overcook them.
5

When the Veges are soft add salt, chicken stock cubes and the Thai Palm Sugar.
Mix all well, taste the season. Add 1/2 can Coconut cream milk and continue stir mixing until it boil again, then simmer lowering down the temp. When the veges are cook then turn off the fire.
6

Transfer into a serving dish. Put on top Kerupuk chips, now the Sayur Lodeh is ready to serve with Ketupat or Jasmine Rice. Happy cooking.😍 🍜

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Cooksnaps

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TS @mterry_kitchen

on March 04, 2022 03:19

New Zealand

As an ordinary housewife, I love doing home cooking & baking, or sperimenting world culinary but I'm a learner in the kitchen, so bear patience with me of my mistakes as all depend on time, availability, strength of health,moods & budget. I have to do the recipes that suites to me, to my husband, kid to my own family's preferences, so my cooking is just simple and not a restaurant style.🇮🇩 😚 I spent my childhood till teen age in Indonesia, a country that loves rice, spicy casserole with gravy, light soup bowls with sambals hot chili sauce on top. My mum cook almost daily 🐟🐋🐬fresh fish dishes, a menu that has plenty of vegetables on the table, we oftenly have snack many times a day. Delightful for us as kids to have🍍🍋🌽plenty of tropical fruits at home. In my birth city the sun shine 10 months yearly, the heavy raining season is 2-3 months approximately it depends in what zone location you are.😍My mom is passionately into cooking and I growing up got inspired and learnt from her cooking recipes, but I didnt learn much because I spent most of the time with the school programs.😍🌶Now I live with my husband in New Zealand. I couldn't find many of the ingredients from the Asian stores for my cooking, so I've tried to substitute the ingredients. The results are that the taste of my cooked dishes are not perfect to the original recipes. I've to reduce the quantity of the hot chilies as my husband or invited friends who can't eat hot meal at all but the main thing is that the dishes taste delicious & healthy.My quote: Keep on trying to improve my own cooking. Cooking is just fun and a relaxing moment to enjoy food around the table with my family 😚 🤗

Mara @marapastelera

November 07, 2023 13:46

hi Teresa! I love chayotes! Here you can see how my mother prepared them when I was a child: https://cookpad.wasmer.app/it/r/14620304. Is in Italian but you can have a look and translate if you want ☺️

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Sayur Lodeh w/ Choyote in Coconut Cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜

Sayur Lodeh w/ Choyote in Coconut Cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜

Ingredients

Steps

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