Spicy chayote vegetables as a side dish

Ingredients for 2 servings:

• 1 m.-sized chayote(s), approx. 300 g
• 3 tbsp butter, unsalted
• 120 g white wine, semi-dry or 1 tbsp lemon juice plus 1 tsp sugar, possibly pasta cooking water
• 4 g chicken stock powder
• 10 g ginger root, finely grated
• 1 small chili pepper(s), green
• ½ pepper, red, long, medium hot
• 50 g coconut milk, creamy, 24% fat
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp tapioca flour, optional
• 1 tbsp Arak Masak, optional
• Szechuan pepper, red
• flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

An unusual side dish that not only tastes good but also provides plenty of vitamins. Recipe from Bali, Indonesia.

Wash and peel the chayote, and halve it lengthwise. Remove the soft core and add it to the boil. Cut the halves into pieces about 2 x 3 cm in size, fry them lightly in butter, deglaze with white wine, and dissolve the chicken stock powder in it. Finely grate the washed and peeled ginger and add it to the stock. Wash the small chili pepper and add it whole. Wash the chili pepper, remove the stem, cut the pepper lengthwise, open it, remove the seeds, cut it crosswise into thin strips, and then cut these crosswise into small cubes. Optionally, add lemon juice and sugar. Simmer the chayote for about 10-20 minutes until al dente or soft. Stir in the coconut milk 5 minutes before the end of the cooking time. Optionally, if you want a little thickening in the sauce, dissolve the tapioca flour in the rice wine and stir it in. Transfer the vegetables to a serving dish, garnish, serve warm, and enjoy. Note: The chayote is a green, pear-shaped fruit whose raw flavor resembles kohlrabi or cucumber. This flavor is lost when cooked. The fruit is primarily used as a side dish with meat dishes, although the nutty-tasting core is considered a delicacy. The skin of the fruit is edible, but it is recommended to peel the fruit before cooking because of any woody deposits. For Asian dishes that recommend using bamboo shoots or cucumbers, the chayote is a better choice.