Stew of Chayotes
Indonesian Refreshing recipe
with unique taste
You can make so many delicious Indonesian Recipe with chayotes. Stew of Chayote or Sayur Labu in Indonesian is one of them.
Chayote is the rounded or pear-shaped fruit of a West Indian annual vine of the cucumber family that is widely cultivated as a vegetable.
You can apply this vegetable in so many dishes like Gado-Gado (Indonesian vegetable salad with peanut sauce), Urap (Vegetable Salad with seasoned grated coconut) or Sayur Asem (authentic Indonesian tamarind soup).
But one thing for sure, this vegetable gives the impression of freshness. It’s taste also delicious.
So if you want make something light and fresh, try this chayote recipe.
Preparation time: 30 minutes
Cooking Time: 1 1/2 hour
Serve: 8 people
- 200 gram stew meat, sliced in small cubes
- 3 tablespoon vegetable oil
- 2 chayotes, peeled and cubed
- 2 spring onions, sliced thinly
- 1/4 cup of flat-leaved parsley, minced
- 1 tablespoon tamarind water
- 1 piece of ginger (1 inch)
- 1 tablespoon fried onions
- 10 Red chilies
- 4 cloves garlic
- 2 candlenuts
- Pepper to your taste
- Salt to your taste
- 1 teaspoon beef bouillon powder
- Make a smooth paste of red chilies, garlic, and candlenuts
- Heat the oil and fry the paste until fragrant. Add the meat and cover the pan, and set the heat on low and wait about 10 or 15 minutes until the juice comes out of the meat. Add some water and let it boil for 1 hour until the beef getting tender and soft.
- Add the chayote, spring onions, minced parsley, tamarind water, pepper, boillon powder and salt.
- Served with fried onions scattered on top.
Enjoy this refreshing recipe.
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