chayote stewed in coconut milk
250 gr chayote / labu siam
1 salam leaf
50 gr ebi
200 ml coconut milk (from 1/4 coconut)
1 tsp palmsugar
1/2 tsp salt
3 tbsp oil
3 cloves of garlic
4 green cabai keriting (curly cayenne pepper)
Cut the chayote into thin strips. Soak the ebi some water and then chop it fine. Beat the egg. Cut the ingredients for the bumbu into thin slices.
Heat the oil in a pan and fry the bumbu together with the salam and ebi for 5 minutes. Add the coconut milk, chayote, palm sugar and salt and bring to the boil. Then add the egg and stir until it is cooked. Serve.