Thursday, 17 May 2012

Tumis Daun Pucuk Labu (Chayote shoots stir fry)

Let me introduce this dish by compiling some details about the plant from wikipedia :The chayote[1] (Sechium edule), also known as christophene or christophine,[1] cho-cho,[1] mirliton[2] or merleton (Creole/Cajun), pear squashvegetable pear,[1]chouchoutechoko, is an edible plant belonging to the gourd family Cucurbitaceae, along with melonscucumbers and squash.
Chayote is originally native to Mexico, but has been introduced as a crop worldwide. The main growing regions are Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.
The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔtɬi]). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia. Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden.

The fruits is commonly cook through out Indonesia, but not the shoots. 
This dish mainly popular in Batak Karo. I stayed in this region for six months about twenty years ago. Learned a bit their cuisine, and this is one of it. Surprisingly most of my friends love it every time I cook this dish for them.


600     gr    Pucuk labu jipang (setelah disiangi)
    1     bh   Tomat, kupas potong dadu
  40     gr    Udang rebon
    2     sdt   Gula
    4    sdm  Minyak untuk menumis
150    ml    Air   
Garam secukupnya
Minyak untuk menggoreng udang rebon

Bumbu yang dihaluskan

  20    gr      Cabe rawit
  20    gr      Cabe hijau
120    gr      Bawang merah
    4    siung Bawang putih

Cara memasak

  • Bersihkan pucuk labu, buang sulur2 yang tua dan potong kira2 5 cm, cuci dan tiriskan
  • Rebus selama 3 menit atau sampai empuk

  • Setelah diangkat, langsung masukkan ke dalam air dingin agar warna daun tetap hijau. Tiriskan.

Bumbu siap untuk dihaluskan

  • Cuci bersih udang rebon, tiriskan. Goreng sampai masak dan kering, angkat. Giling halus. Sisihkan
  • Giling bumbu sampai halus, tumis bumbu sampai benar-benar masak. 
  • Masukkan tomat, masak kembali sampai tomat lunak
  • Masukkan udang rebon giling, aduk merata.


  • Masukkan daun pucuk labu, masukkan air, tambahkan gula dan garam
  • Aduk merata selama beberapa menit atau sampai masak.
  • Hidangkan bersama lauk lain.

Pucuk labu Siam (jipang)