Yellow seasoning is the first thing that comes to my mind when I stock up on chayote. Have you ever cooked chayote or enjoyed chayote at certain restaurants?
Besides being stir-fried, adding yellow seasoning to dishes made from chayote is a favorite thing, especially in the area where I live and has grown since childhood. The yellow seasoning recipe is also easy to make because it's basically done using the stir-frying method. It's just that, turmeric and ginger are added for the seasoning characteristics.
Another thing that is characteristic of this Yellow Seasoning dish is that the addition of coconut milk to the dish after cooking will almost be removed. Indeed, with coconut milk, this gravy dish will be thicker, but not like curry which has a stronger taste.
Usually, Yellow Seasoning is served for small children because the seasoning is light, not spicy. So it's safe for kids.
Whoaaa! What a big chayote. The color looks brighter than the chayote which is smaller and younger in age. Indeed, the chayote that I got has entered a phase that can be considered old, so we have to be careful not to cook the hard textured part. We can also see the presence of fine spines on the chayote skin.
I got this from my very kind neighbor. She gave me two big chayotes. Today I will only cook one chayote because it is already too big.
Because it is no longer young, this chayote has a special treatment before cooking. We have to remove the chayote sap first. The trick is to split the chayote into two parts, then stick them together and rub until the sap comes out of the flesh.
Apart from removing the sap, we should spend a little more time peeling this big chayote. That's because the texture beneath the skin's surface has hardened as the chayote itself ages.
This chayote-based dish is generally served with carrots. They are like the perfect match that is popular for complementing each other's tastes.
It's like the signature of this recipe with contrasting colors, including for reasons of appealing to children's appetites.
In addition, the chayote and carrots used will be cut into small pieces using a thin and elongated “Julienne” shape, just like a wooden match.
Slice the chayote and carrots into a “Julienne” like in shape. Don't forget to remove the sap on the chayote first according to the method I mentioned in the previous part of this article.
When you're done with the chayote and carrot, it's time to blend the seasoning ingredients. Blend onion, garlic, red chili, and turmeric.
Heat the oil. Then stir-fry the spices that have been blended. Add the bay leaves, ginger, and grated lemongrass. Also, add a little water so the spices don't burn.
Final step, add coconut milk. Stir briefly, then remove. However, if you want a creamier texture, then let it sit longer so that the coconut milk thickens. But be careful not to over-cooked the chayote with a mushy texture! Please be careful.
The Important Note: You can skip adding coconut milk if you don't like it. Yellow seasoning will still have a good taste without coconut milk, although not as good as with coconut milk. That's because coconut milk plays an important role in adding a combination of savory taste with a little sweetness, also smells good!
Well, that was about how I served the big size of chayote with yellow seasoning which was interesting because it gave a gravy consistency and a different color. Kind of like curry, but it's not. And, all the materials used are plant-based versions.
I hope you guys like my recipe this time! Have a great day!
All pictures taken with Iphone 11
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
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