stewed chayote in spicy creamy sauce
1 lab siam / chayote
2 tsp salt
2 salam leaf
12 red rawits
400 ml coconut milk (of 1/2 coconut)
1 tsp palmsugar
3 tbsp oil
2 tsp ketumbar
3 kemiri nuts
2 cm kunyit
2 cm lengkuas / galangal
2 keluak / kluwak, soaked in hot water
1 tsp salt
Peel the chayote and cut it into strips. Sprinkle with salt and knead until the moisture is released. Then rinse and drain.
Pound or grind the ingredients for the bumbu into a paste. Heat the oil in a pan and fry the bumbu together with the salam for 4 minutes. Then add the rawits and the chayote and mix well.
Then add the coconut milk and the palmsugar and bring to the boil and cook the chayote until done. Serve.