Chayote with Coconut milk (JANGAN JIPANG) Recipe

Name: Chayote with Coconut milk (JANGAN JIPANG)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 550 gr chayote, cut into matchsticks; 75 gr ebi/rebon (dried shrimp); 4 red chilies, cut diagonally; 2 green chilies, sliced diagonally; 1 tomato, diced; 4 bay leaves; 4 cm galangal, crushed; 1 liter coconut milk (from 1/2 coconuts); 2 tbsp brown sugar; 2 tsp salt; 1/2 tsp broth powder (chicken flavor); 1/4 tsp pepper; 1 tbsp soy sauce; 3 tbsp oil, for frying; 10 pcs shallots; 6 cloves garlic; 1 cm kencur; 7 cayenne peppers; 2 pcs tamarind chutney; 1/2 tsp shrimp paste

Servings: persons

550 gr chayote, cut into matchsticks
75 gr ebi/rebon (dried shrimp)
4 red chilies, cut diagonally
2 green chilies, sliced diagonally
1 tomato, diced
4 bay leaves
4 cm galangal, crushed
1 liter coconut milk (from 1/2 coconuts)
2 tbsp brown sugar
2 tsp salt
1/2 tsp broth powder (chicken flavor)
1/4 tsp pepper
1 tbsp soy sauce
3 tbsp oil, for frying
10 pcs shallots
6 cloves garlic
1 cm kencur
7 cayenne peppers
2 pcs tamarind chutney
1/2 tsp shrimp paste

1
Saute ground spices together with bay leaves and galangal until fragrant.
2
Add the chayote squash chunks, cook until half cooked.
3
Add in green chilis, red chilis and tomatoes.
4
Pour coconut milk little by little, stirring gently so as not to break the coconut milk.
5
Add brown sugar, stock powder, soy sauce and pepper.
6
Once boiling, add salt and ebi/rebon.
7
Adjust taste, turn off the heat.
8
Vegetables ready to be served according to taste.
9
NOTE = Chayote (Sechium edule), also known as : appelee aussi christophene or christophine (Antilles francaises, Guyane), chouchou (Reunion, Ile Maurice), chouchoute (Nouvelle-Caledonie, Polynesie francaise), saosety ousosoty (Madagascar), chow chow (Inde), choko (New Zealand, Australie), mirliton (Haiti, Louisiane), coloquinte (France, Deux-Sevres), merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyaca and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, guisquil (El Salvador), Labu Siam (Indonesia) --- is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 550 gr chayote, cut into matchsticks, 75 gr ebi/rebon (dried shrimp), 4 red chilies, cut diagonally, 2 green chilies, sliced diagonally, and more.

Yes, Chayote with Coconut milk (JANGAN JIPANG) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chayote with Coconut milk (JANGAN JIPANG)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions