Sayur Labu Siam (Chayote in Spicy Coconut Stew)

1. Peel and deseed labu siam. Slice into approximate thickness of 1 to 2cm.

2. Slice cherry tomatoes in halves. Cut the white portion of lemongrass stalk away and smash the remaining lightly.

3. Slice french beans diagonally. Deseed and slice large red chillies into desired thickness. Slice chilli padis into halves.

4. In a blender container, add sliced red chillies, sliced cherry tomatoes, turmeric, shallots, galangal, garlic, candlenuts, sliced chilli padis and fermented soy beans.

5. Blend ingredients into paste using your Hand Blender.

6. In a lightly heated pan, add cooking oil and lemongrass stalk. Fry for about 2 to 5 minutes, until golden brown.

7. Add bay leaves and blended paste. Continue frying for about 6 to 8 minutes until fragrant and dry.

8. Add labu siam, french beans and chilli powder. Toss lightly.

9. Add water and stir. Add coconut cream. Stir and cook for 5 to 10 minutes, until preferred vegetable texture.

10. Season with salt, sugar and white pepper powder to taste.

11. Serve with coriander leaves. Enjoy.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.