Chayote and Egg Coconut Soup

Sayur Labu Siam Campur Telor (Mixed Chayote and Egg Soup)

Ingredients:

• 2 chayote (labu siam)
• 1 package (200 ml) coconut milk (Kara brand)
• 1 red chili pepper
• 6 shallots
• 2 cloves garlic
• 5 hard-boiled eggs
• Salt, to taste
• Sugar, to taste
• Seasoning powder, to taste
• 500 ml water
• Cooking oil, as needed

Instructions:

1. Prepare the Chayote:

   • Peel the chayote and cut it into small, bite-sized pieces.
   • Rub the chayote pieces with salt until they begin to soften.
   • Rinse thoroughly under running water and drain well.

2. Blend the Aromatics:

   • In a blender, combine the shallots, garlic, and red chili pepper.
   • Blend until smooth, creating a fragrant paste.

3. Cook the Aromatics:

   • Heat a generous amount of cooking oil in a pan over medium heat.
   • Add the blended paste to the pan and sauté until it becomes aromatic and golden brown.

4. Add the Chayote:

   • Add the chayote pieces to the pan with the sautéed aromatics.
   • Pour in the water and stir to combine.

5. Simmer the Soup:

   • Allow the mixture to come to a boil, then reduce the heat and let it simmer until the chayote is tender.

6. Season the Soup:

   • Season with salt, sugar, and seasoning powder to taste.
   • Stir in the coconut milk and mix well. Adjust the seasoning if needed.

7. Add the Hard-Boiled Eggs:

   • Cut the hard-boiled eggs into halves or quarters.
   • Gently stir the eggs into the soup, allowing them to heat through.

8. Finish and Serve:

   • Once everything is well combined and heated, remove the pan from the heat.
   • Serve the soup hot, enjoying its rich and comforting flavors.

This dish combines the delicate flavor of chayote with the richness of coconut milk and the satisfying texture of hard-boiled eggs. Perfect for a hearty meal, it embodies the warmth and comfort of traditional home cooking.