Labu Siam Tumis - Chayote in Spicy Coconut Milk
- 4 tablespoon oil
- 2 Indonesian bay leaves (Indonesian: daun salam)
- 4 red Fresno chilies (Indonesian: cabe merah besar), sliced diagonally
- 1 chayote (Indonesian: labu siam), about 300 to 400 gram, peeled and cut into match sticks
- 2 teaspoon salt, or to taste
- 2 teaspoon palm sugar (Indonesian: gula Jawa), or to taste
- 500 ml coconut milk (Indonesian: santan)
- 1 block (1 lb./450 gram) of firm tofu (Indonesian: tahu putih), cut into 1/2 inch cubes
- Grind the following into spice paste
- 100 gram shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 8 red cayenne chilies (Indonesian: cabe keriting merah)
- 2 red Fresno chilies (Indonesian: cabe besar merah)
- 4 candlenuts (Indonesian: kemiri)
- 1 inch galangal (Indonesian: lengkuas)
- Heat oil and sauté spice paste and Indonesian bay leaves (if using) until fragrant, about 4 to 5 minutes.
- Add sliced Fresno chilies and cook until slightly wilted, about 2 minutes.
- Add chayote sticks, season with salt and palm sugar. Stir so everything is mixed well.
- Pour coconut milk, stir, and cook on medium heat until boiling. Stir every 2 minutes or so, this is to prevent the coconut milk from curdling.
- Once the chayote is cooked, make sure it is still slightly crunchy, add the tofu, mix well, and bring to a boil. Reduce heat and simmer for 3 minutes. Turn off heat and serve immediately.
Another great recipe by https://dailycookingquest.com.