Steamed Chayote With Spicy Tempeh

A combination of mild chayote flavor with spicy tempeh for an energizing lunch.

Have you ever eaten or cooked chayote before? In my country, we call chayote water pumpkin. There are not many choices of dishes that we can make for a menu from chayote ingredients.

Even so, chayote can always be combined with many ingredients since the chayote flavor is mild so it does not dominate the other ingredients.

For this lunch, I have an idea to make something simple for us but the combination of flavors is comfortable and familiar to my tongue and our family.

I will steam the chayote. Also, I will steam chayote, only then I will add spicy green chili seasoning because my family loves spicy.

In our area, we are used to serving chayote steamed. As a pair of spicy dishes. The slightly sweet taste of steamed chayote, typical of fresh vegetables, makes the spicy taste of other dishes more balanced.

One more thing that characterizes the spicy seasoning. I added Aromatic Ginger, which creates a distinctive aroma for this dish.

In this picture is a small peeled aromatic ginger. In some cases, aromatic ginger is larger in size but not as large as general ginger.

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THE INGREDIENTS

• 1 big chayote or 3 small chayote
• 200 grams of tempeh

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spicy sauce

• 50 grams of green chilies
• 20 grams of shallots
• 20 grams of garlic
• 10 grams of aromatic ginger
• 2 bay leaves
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1/2 tsp of pepper powder
• 1/2 tsp of coriander powder
• 1/2 cup of water

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COOKING INSTRUCTIONS

STEP 1

Split the chayote in half, then rub the two parts against each other so that the sap will come out.

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After being split and rubbed against each other, peel the chayote. Then slice it but not too thick and not too thin.

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Also, cut the tempeh into cubes. Or into small triangles according to your taste.

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STEP 2

Prepare a steamer. Then, arrange the chayote, tempeh, also green chilies, garlic, shallots, and aromatic ginger in the steamer. Then steam them for 10 minutes.

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After 10 minutes, remove the green chilies, garlic, shallots, and aromatic ginger. Meanwhile, steam the chayote and tempeh for another 5 minutes.

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STEP 3

Prepare a pestle. I use a traditional pestle and hammer. You can also use a special blender for blending spices. Add salt, sugar, pepper, and coriander.

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Then, mash them until they become green chili puree like in my picture.

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STEP 4

Prepare a saucepan. Then, add green chili puree, bay leaves, and 1/2 cup of water. Blend them well. After that, turn on the heat.

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STEP 5

Add steamed tempeh to the green chili sauces. Then, stir them well. Cook until they are perfectly mixed and look bubbly.

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SERVING

On a serving plate, I arrange the slices of steamed chayote neatly. In the middle, I add a cake cutter.

After finishing arranging the slices of steamed chayote, add spicy tempeh in the middle. Then after finishing adding spicy tempeh, lift a cake cutter carefully.

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THE RESULTS

Steamed chayote with spicy tempeh is beautifully served on the dining table. Mouthwatering, because the spiciness always tempts me. Also, fresh and juicy chayote creates a refreshing sensation in the mouth after the spicy sensation.

I hope you like the dish that I often serve in my family. However, of course, this time with a slightly different presentation, with a little creativity to create beauty on the dining table.

Have a great day, foodies!

ALL PHOTOS ARE MY OWN PROPERTIES TAKEN BY MYSELF.

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Best Regards,
Anggrek Lestari

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