Sambal Tauco Labu Siam - Chayote in Spicy Fermented Soy Beans

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 4


  • 4 tablespoon fermented/salted soy beans (Indonesian: tauco)
  • 1 inch galangal, thinly sliced
  • 1 Indonesian bay leaf (Indonesian: daun salam), optional
  • 3-5 fresh/dried red chilies, bird eye/serrano/fresno
  • 2 tomatoes, diced
  • 1/2 tablespoon salt
  • 1/2 teaspoon each: sugar, turmeric, chili powder
  • 3 chayote (Indonesian: labu siam), peeled, seeded, cut into thin slices
  • 1 cup water/vegetable stock
  • Spice paste (grind the following together)
  • 75 gram shallot
  • 3 cloves garlic


  1. Heat 3 tablespoon oil in a wok/skillet over medium high heat. Sauté spice paste, fermented/salted soy beans, galangal, Indonesian bay leaf, and chilies until fragrant. About 3 minutes.,
  2. Add tomatoes, salt, sugar, turmeric, and chili powder. Mix well. Reduce heat to a medium, and cook until tomatoes have wilted and become saucy.
  3. Add chayote and water/stock. Mix well. Once the sauce boils, reduce heat to a simmer, cover the wok/skillet with a lid, and cook until chayote becomes translucent and tender.
  4. Turn off heat. Transfer to a serving plate, and serve with steamed white rice.

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