056e Chayotes Stew (Sambal Goreng Labu Siam)



200 gram Shrimp peeled

4 tbs. Vegetable oil

2 pcs Chayotes peeled, sliced into 0,5x0,5x 3 cm

3 pcs Red chilies seeded, sliced into strips

3 cloves Garlic slice finely

6 pcs Shallots slice finely

2 cm Galagal crushed

200 ml Coconut cream

100 ml Thin coconut milk Mix 50 ml coconut cream with 50 ml water

2 pcs Salam leaves

1 tbs. Palm sugar

1/2 tsp. Salt to taste


Finely sliced Chayote (the size of 0,5 x 0,5 x 3 cm)

Heat oil in a wok. Stir fry shallots, garlic and chili over medium heat for approximately 2 minutes. Add the chayote and shrimp stir well for additional 2 minutes.

Then add all the other ingredients, thin coconut milk and stir well for another 5 minutes, or until the chayotes are soft but still crunchy.

Finally, pour the coconut cream and let it boil and the liquid is thickened. Remove and ready to serve.