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Sambal Goreng Labu Siam Petai
chayote with peteh beans in spicy sauce

1 labu siam/chayote
1 tahu
50 gr rebon
2 green lomboks
6 jeruk purut leaves
2 salam leaf
2 cm lengkuas/laos/galangal
12 petai / peteh beans, halved
400 ml of coconut milk
1/2 tsp palm sugar

3 shallots
3 cloves of garlic
3 red lomboks
1 tsp terasi/trasi/shrimp paste
1 tsp ebi

Cara membuat:
Soak the rebon in water first, drain and fry it brown. Cut the tahu into cubes. Heat in a pan of oil and fry the tahu brown and set aside. Cut the lomboks into rings and the chayote julienne. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan of oil and fry the bumbu together with the lomboks, the salam, the jeruk purut and the laos for 5 minutes. Add the rebon and mix well. Then add the petai beans and the chayote and fry until soft. Then add the salt, the palmsugar and the coconut milk and cook until done. Serve.
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