This is one dish that screams breakfast to me, although I would gladly eat it any time of day. Buttermilk pancakes and Belgian waffles, move over!
- 3 Coyote (Chayote) squash, julienne cut
- 2 chicken breasts, diced
- 2 fried tofu, diced
- 1 stalk of lemon grass, white part only, bruised
- 1 inch of Galangal, bruised
- 2 Indian bay leaves (use regular bay leaves if not available)
- 2 kaffir lime leaves
- 1 can of coconut milk
- 1.5 liter of water/ chicken stock
- 2 tbsp cooking oil
- Salt and pepper to taste
- 6 shallots
- 5 garlics
- 7-8 red chili pepper (adjust accordingly)
- 1 tsp terasi (fermented shrimp paste)
- 7 candlenuts
- 1 inch of turmeric
- Heat oil in a dutch-pan. Add the spice paste and fry until fragrant. Add chicken pieces and cook until the chicken are no longer pink.
- Add coconut milk and the rest of the ingredients into the pot. Bring to boil.
- Reduce the heat and continue to cook until all of the meat and vegetables are cooked thoroughly and the soup turns oily from the coconut milk.
- Serve with rice cake, sprinkle with fried shallots, shrimp/fish/garlic cracker and additional hot chili sauce on the side.
Note: I, in fact, did not make my own rice cake from scratch. I am way too lazy to do so. So this is what I found in my neighborhood Asian store:
Not my own picture. I don't remember where I got it from but it had been sitting pretty in my computer's picture folder. Until now.
And for those who are not terribly familiar with Coyote/Chayote squash (different store has different spelling and pronunciation), here is the picture of the culprit:
Again, not my own picture. It was taken from this website.