Chayote and Egg Coconut Milk Stew
Ingredients
- Chayote, as needed
- 5 chicken eggs
- 10 red bird's eye chilies
- 500 ml thin coconut milk
- 5 sliced shallots
- 2 sliced garlic cloves
- 1 bay leaf
- 4 cm galangal
- 2 sliced lesser galangal roots
- Salt and non-msg mushroom stock, to taste
Preparation
Soak the chayote in salted water, then rinse thoroughly with running water.
Boil water, add half a tablespoon of salt, then add the chayote, cook until half-done, and drain.
In a pan, add the coconut milk, sliced shallots, sliced garlic, bay leaf, smashed galangal, and sliced lesser galangal. Bring to a boil, then reduce heat. Add the eggs one by one to the coconut milk, similar to making fried eggs. Once the eggs are cooked, add the chayote and whole red bird's eye chilies. Finally, season with salt and non-msg mushroom stock, cook until it boils again, and adjust seasoning to taste.
Tips
Serve with warm rice and crackers for the best experience.
This dish pairs well with salted fish balado and uses thinner coconut milk compared to gulai.
