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
Wash the chayote, and slice it into ½ cm thick slices, set aside
Slice the Tempeh into ½ cm thick slices, set aside.
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.
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.
Transfer the dish into your serving bowl and garnish with fried onions.
Optional: serve with steamed white rice.