Sambal Goreng Manisah Indonesian Chayote Squash Sambal

Simply delicious sambal with Chayote squash, which is pretty common everyday meal in Indonesia, especially in the island of Java. Each family would have their own version. Some will add prawns, beef, or chicken, while other will simply add fried tempe and tofu. Very often, and whenever in season, some family will also  add  delicious petai bean (Satow). Unfortunately, I never seen petai bean (Satow) where I live. Perhaps, I should try to check it out at the Chinese grocery next time. 

Sambal Goreng Manisah, Indonesian Chayote Squash Sambal
serve 4 - 6

1 lb beef shoulder, cut into chunks
2 large size Chayote squash, peeled, cut in half and discard the seed - julienne
3 cups coconut milk
2 tbs fish sauce
1/2 cup roughly chopped Chinese chices
2 tbs canola oil
salt as needed
sambal paste

For sambal paste:
3 large shallots, chopped
3 cloves garlic, chopped
5 red jalapeno, seeded - chopped
1 Roma tomato, chopped
6 candlenuts, chopped
1 tsp dry roasted shrimp paste

Put all ingredients for sambal paste in a food processor. Process until smooth.

Heat canola oil in a large pot set over medium heat, add sambal paste. Fry until raw smell disappear, and the spice is a little bit dry. Add beef chunks, stir to coat. Add more or less about 4 cups of water and bring to a boil. Continue to cook beef is tender.

Meanwhile, place julienne Chayote squash in a colander, sprinkle in about 1 tablespoon of Kosher salt. Let it sit for 15 minutes, which help the Chayote squash become pliable.

Rinse Chayote squash under cold running water to get rid the excess salt. Add it to the pot, along with coconut milk, fish sauce, and salt if needed. Stir, taste, and adjust seasoning as needed. Turn the heat to low, cook for 5 to 8 minutes until Chayote squash are cooked, but still a little bit crunchy. Add Chinese chives, about a minute before turning off the stove. Serve with plain steam Jasmine, or Japanese rice.

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