Vegan lovers are thrilled to invite you to cook another vegan dish today. This dish is very simple to make, prepared with love and a touch of nostalgia for a dish that hasn’t been served at home in a long time. This dish was inspired by my late grandmother. When I visited her house as a child, she would often cook chayote, though her method was different—she would boil the chayote and then coat it with raw coconut. Today, however, I wanted to cook the chayote with spices and add a touch of grated coconut to achieve a savory flavor.
Simple—that’s the essence of its flavor—yet it possesses an authentic taste that’s hard to describe. There’s a story in every dish; that’s the concept—the dish becomes even more delicious when those memories are recalled so fondly, isn’t it? This dish is perfect for those of you who love this vegetable or perhaps have plenty of it on hand.
Ingredients
- Main Ingredients
100 grams chayote
50 grams shredded coconut
10 grams palm sugar
¼ teaspoon salt
2 kaffir lime leaves
- Spice Paste
4 red chili peppers
4 shallots
2 garlic cloves
2 candlenuts
Cooking Procedure
Peel and cut the chayote according to your preference; here, I cut it into long, slightly thick pieces. After peeling, be sure to wash it thoroughly, as this vegetable is sticky and can cause an itchy sensation.
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Next, prepare the spice paste by blending it with a little water until smooth.
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Sauté the spice paste in a little cooking oil until fragrant and slightly reduced; add the kaffir lime leaves as well.
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Next, add the palm sugar and the chayote squash, and cook until half-d
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Then add the shredded coconut, stir, and cook until fully done. Don’t forget to add salt; continue cooking while stirring until the mixture is dry.
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Result
Ta-da! The result is absolutely beautiful—I love this combination. At first glance, it looks similar to urap, but this is even better. The blend of savory and sweet with a hint of spice creates an incredible flavor. Once it was done, I immediately enjoyed it with a spoonful of warm white rice—oh my, it was simply perfect.
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The chayote has a very soft texture, and when you bite into it, you get the savory coconut and the spiciness of the ground spices. It’s all combined in one dish—I think this is a delicious new flavor. Plus, the sweetness of the palm sugar is amazing, and the aroma is so fragrant it really makes you hungry. Enjoy it with tempeh as a protein source; I think this will be a fantastic dish for you. Give the recipe a try!
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
