Sunday, July 17, 2011
Chayote and Shrimp in Coconut Milk (Labu Siam dan Udang Masak Santan)
2 pieces chayote, slice into matchsticks form
3 tbsp peeled shrimp
3 cloves garlic, thinly sliced
4 spring onions, finely sliced
2 tbsp minced chili (sambal ulek)
1 bay leaves
A piece of galangal
1/2 tsp salt
1/2 tsp chopped palm sugar
400 ml coconut milk
Cooking Oil for frying
Heat oil and saute garlic until fragrant, put the onion, saute until wilted.
Add shrimps, cook until shrimps change color.
Add the minced chili pepper, bay leaves, and ginger, stir-fry until fragrant.
Enter 1/2 part coconut milk, salt and sugar, simmer for about 10 minutes.
Add sliced chayote, cook until the chayote quite soft and the flavors mingle.
Add the remaining coconut milk, bring to a boil again.