Chayote (labu siam) makes a regular appearance in many Indonesian recipes. Try your hand cooking chayotes with this simple stir-fry dish.
Chayote and chili stir fry is one of the most straightforward recipe to enjoy chayote. Chayote, or labu siam in Indonesian, is a member of the squash/gourd family that is very commonly used in Indonesian dishes. If you have never tried cooking chayote before, this recipe should be a nice and easy introduction for you.
Once you have tried this recipe and if you like it, you can use the same recipe to cook many other firm vegetables that are fresh in your market for that day like carrot, zucchini, or cucumber (remove the seeds if you are using this).
Chayote and Chili Stir Fry
- 2 chayote (Indonesian: labu siam), peeled, remove the pit, and cut into sticks
- 1 inch galangal (Indonesian: lengkuas), peeled and bruised
- 2 bay leaf (Indonesian: daun salam)
- 5 red chili, sliced
- 2 tomato, quarter and thinly sliced
- 6 shallot, thinly sliced
- 4 cloves garlic, minced
- 150 ml water
- 1 teaspoon salt
- 2 teaspoon sugar
- Heat 2 tablespoon oil in a pan, stir fry galangal, bay leaf, chili, tomato, shallot, and garlic until fragrant, about 2-3 minutes.
- Add the chayote and stir fry for another 2 minutes.
- Add water, salt, and sugar. Bring to a boil, then reduce heat, cover and simmer until the liquid is reduced and thicken, about 10 minutes, or until chayote is tender yet still crispy.