Sambal Tauco Labu Siam - Chayote in Spicy Fermented Soy Beans
Sambal tauco labu siam (chayote in spicy soy beans sauce) is a staple side dish in many Indonesian rice dishes, such as nasi liwet and nasi rames, but can be enjoyed as stand-alone side dish too in daily meals.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoon fermented/salted soy beans (Indonesian: tauco)
- 1 inch galangal, thinly sliced
- 1 Indonesian bay leaf (Indonesian: daun salam), optional
- 3-5 fresh/dried red chilies, bird eye/serrano/fresno
- 2 tomatoes, diced
- 1/2 tablespoon salt
- 1/2 teaspoon each: sugar, turmeric, chili powder
- 3 chayote (Indonesian: labu siam), peeled, seeded, cut into thin slices
- 1 cup water/vegetable stock
- 75 gram shallot
- 3 cloves garlic
Instructions
- 1
Heat 3 tablespoon oil in a wok/skillet over medium high heat. Sauté spice paste, fermented/salted soy beans, galangal, Indonesian bay leaf, and chilies until fragrant. About 3 minutes.,
- 2
Add tomatoes, salt, sugar, turmeric, and chili powder. Mix well. Reduce heat to a medium, and cook until tomatoes have wilted and become saucy.
- 3
Add chayote and water/stock. Mix well. Once the sauce boils, reduce heat to a simmer, cover the wok/skillet with a lid, and cook until chayote becomes translucent and tender.
- 4
Turn off heat. Transfer to a serving plate, and serve with steamed white rice.