Ingredients

15ml Cooking Oil
200ml Coconut Cream
200ml Water
1 Lemongrass Stalk
3g Bird’s Eye Chillies (Chili Padis)
2 Fresh Bay Leaves
6 Cherry Tomatoes
5g Chilli Powder
5g Galangal
10g Fresh Turmeric
15g Garlic
20g Candlenuts
20g Fermented Soy Beans
30g Large Red Chillies
30g Shallots
100g French Beans
600g Chayote (Labu Siam)
To Taste Salt
To Taste Sugar
To Taste White Pepper Powder

Methods

1. Peel and deseed labu siam. Slice into approximate thickness of 1 to 2cm.

2. Slice cherry tomatoes in halves. Cut the white portion of lemongrass stalk away and smash the remaining lightly.

3. Slice french beans diagonally. Deseed and slice large red chillies into desired thickness. Slice chilli padis into halves.

4. In a blender container, add sliced red chillies, sliced cherry tomatoes, turmeric, shallots, galangal, garlic, candlenuts, sliced chilli padis and fermented soy beans.

5. Blend ingredients into paste using your Hand Blender.

6. In a lightly heated pan, add cooking oil and lemongrass stalk. Fry for about 2 to 5 minutes, until golden brown.

7. Add bay leaves and blended paste. Continue frying for about 6 to 8 minutes until fragrant and dry.

8. Add labu siam, french beans and chilli powder. Toss lightly.

9. Add water and stir. Add coconut cream. Stir and cook for 5 to 10 minutes, until preferred vegetable texture.

10. Season with salt, sugar and white pepper powder to taste.

11. Serve with coriander leaves. Enjoy.

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