Sayur Labu Siam Ebi
(sah-yoor lah-boo see-ahm eh-bee)
Kumpul Keluarga: Weekend Gatherings and Holidays
If you grew up in an Indonesian-American household, this bright orange coconut stew is the smell that woke you up on Eid al-Fitr. Sayur Labu Siam is the luxurious, umami-rich soul of a family gathering, meant to be spooned generously over compressed rice cakes. The secret to your grandmother's uncompromised flavor? She didn't skip the details. She soaked her dried shrimp to create an umami bomb, she salted her chayote to strip the bitter sap, and she stood by the stove coddling the coconut milk so it stayed perfectly silky. We’ve traded hard-to-find candlenuts for raw macadamia nuts and swapped the stone mortar for a food processor, but we haven't lost an ounce of that authentic, nostalgic Betawi magic.
Before you start
Hydrate the dried shrimp.
Soak the dried shrimp in hot water for 10 minutes to rehydrate them, then drain and mince them finely so they melt into the broth.
Extract the sap from the chayote.
Place the chayote matchsticks in a colander, sprinkle with 1 teaspoon of kosher salt, and gently massage for about a minute until a white sap releases. Rinse thoroughly under cold water and drain.
Ingredients
- chayote squash2 med
- kosher salt2 1/2 tsp
- yardlong beans or green beans1/2 lb
- firm tofu14 oz
- eggs4 large
- shallots3 large
- garlic5 med clove
- Fresno chilies4 large
- Thai bird's eye chilies3 med
- raw macadamia nuts4 med
- fresh turmeric1 small piece
- shrimp paste1/2 tsp
- neutral oil3 tbsp
- dried shrimp3 tbsp
- lemongrass2 med stalk
- galangal1 small piece
- Indonesian salam leaves3 med
- full-fat coconut milk13.5 oz
- low-sodium chicken broth3 cup
- palm sugar or dark brown sugar1 tbsp
- white pepper1/2 tsp
Method
- 01
Blend the flavor base into a smooth paste.
In a food processor, combine the shallots, garlic, Fresno chilies, Thai chilies, macadamia nuts, turmeric, shrimp paste, and the neutral oil. Blend until it forms a vibrant orange paste.
- 02
Bloom the spices in a dry pot over medium heat.
Scrape the paste into a large heavy-bottomed pot and cook, stirring constantly, for 5 to 7 minutes until the color deepens, the raw onion smell disappears, and the oil begins to separate from the paste.
- 03
Build the aromatic broth.
Add the minced dried shrimp, lemongrass, galangal, and salam leaves, sautéing for two minutes until incredibly fragrant. Pour in the thin coconut milk and chicken broth, then bring to a gentle boil.
- 04
Simmer the stew with the vegetables and proteins.
Add the rinsed chayote, yardlong beans, palm sugar, the remaining 1 1/2 teaspoons of salt, and white pepper. Lower the heat and simmer for 8 to 10 minutes until the vegetables are tender, then stir in the fried tofu and hard-boiled eggs.
- 05
Coddle the coconut cream to finish the dish.
Turn the heat down to low and stir in the reserved thick coconut cream. Stir gently and continuously for 3 to 5 minutes as the broth heats back up, ensuring it does not boil so the milk stays silky and doesn't curdle.
Notes
Macadamia nuts are the perfect stand-in for candlenuts.
Candlenuts (kemiri) are traditional but notoriously hard to find fresh in the States. Raw macadamias provide the exact same waxy texture and rich, nutty flavor necessary to thicken the stew.
Do not substitute salam leaves with Western bay leaves.
Western laurel bay leaves have a completely different, piney flavor profile that will ruin the dish. If you cannot find Indonesian salam leaves at an Asian grocer, omit them entirely.