Ingredients

  • Serves 2-4 people
  • 500 g chayote

  • 100 g tempeh, cut into ½ cm thick slices

  • 500 ml thin coconut milk (from 1 grated coconut)

  • 100 ml thick coconut milk

  • For the spice paste:

    30 g red onions

  • 20 g garlic

  • 15 g candlenut

  • 15 g ginger

  • 10 g turmeric

  • 15 g galangal, smashed

  • 50 g big red chili

  • 20 g small dried shrimp

  • 1 lemongrass stalk

  • 2 bay leaves

  • 3 lime leaves

  • For the seasoning:

    5 g salt

  • 10 g sugar

  • 13 g chicken powder

  • 15 g brown sugar

  • 70 ml cooking oil

Sayur Labu (Chayote Curry)
Recipe Courtesy of
Darmawan

Sayur Labu (Chayote Curry)

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Labu siam, or chayote, is a versatile vegetable commonly found in various Indonesian side dishes. And if you like your veggies spicy, you can follow this recipe for Sayur Labu. Chayote together with tempe are cooked in a coconut milk broth filled with spices like chili, candlenut, galangal and bay leaf. Ebi is added for an extra savory taste, but you can also skip it if you’re going vegan. Serve Sayur Labu with warm rice and another protein-rich side dish of your choice for a fulfilling lunch.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 20 Ingredients
  • Easy
  • 3 steps
  • 20 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Prepare the chayote

    • Wash the chayote, and slice it into ½ cm thick slices, set aside

    • Slice the Tempeh into ½ cm thick slices, set aside.



  2. Prepare the spice paste

    • In a food processor, blend the shallots, garlic, candlenut, ginger, turmeric, galangal, big red chili and dried small shrimps.

    • In a pan on medium heat, sauté the lemongrass, bay leaves and lime leaves until fragrant. 

    • To the pan add thin coconut milk and thick coconut milk and stir gently to combine.

    Prepare the spice paste


  3. Cook the chayote

    • Next, add the chayote, tempeh, salt, sugar, chicken powder and brown sugar.

    • Cook over low heat, stirring until the chayote is cooked and coconut milk thickens, then remove from heat and set aside.

    Cook the chayote


Plate and Serve!

  • Transfer the dish into your serving bowl and garnish with fried onions.

  • Optional: serve with steamed white rice.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g chayote

    • 100 g tempeh, cut into ½ cm thick slices

    • 500 ml thin coconut milk (from 1 grated coconut)

    • 100 ml thick coconut milk

    • For the spice paste:

      30 g red onions

    • 20 g garlic

    • 15 g candlenut

    • 15 g ginger

    • 10 g turmeric

    • 15 g galangal, smashed

    • 50 g big red chili

    • 20 g small dried shrimp

    • 1 lemongrass stalk

    • 2 bay leaves

    • 3 lime leaves

    • For the seasoning:

      5 g salt

    • 10 g sugar

    • 13 g chicken powder

    • 15 g brown sugar

    • 70 ml cooking oil

    Nutrition
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