Chayote and Egg in Coconut Milk (Sayur Labu Telur Santan)

Ingredients:
• 2 chayote squashes
• 7 eggs
• 1 shallot
• 5 cloves of garlic
• 1 sweet pointed pepper
• 1 lemongrass stalk
• 1 bay leaf
• 2 kaffir lime leaves
• Oil for sautéing
• 2 tsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp granulated mushroom (optional)
• 2 tsp turmeric powder
• 200 g coconut milk
• 700 ml water
• Fried shallots (for garnish)

Instructions:
1. Boil the eggs, peel them, and set aside.
2. Wash and cut the chayote squash as desired. Set aside.
3. Grind the shallot, garlic, and sweet pointed pepper into a paste.
4. Heat a pan, add the spice paste, and cook until most of the moisture evaporates. Add oil, then stir-fry the spice paste until fragrant. Add the lemongrass, bay leaf, and kaffir lime leaves, and sauté for a few minutes.
5. Add the boiled eggs, chayote, water, and all the seasonings. Cover the pan and cook until the chayote becomes tender.
6. Once the chayote is soft, add the coconut milk, mix well, and cook for about 5 more minutes.
7. Garnish with fried shallots before serving.

Selamat makan 🫶

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