Saute ground spices together with bay leaves and galangal until fragrant.
Add the chayote squash chunks, cook until half cooked. Add in green chilis, red chilis and tomatoes.
Pour coconut milk little by little, stirring gently so as not to break the coconut milk. Add brown sugar, stock powder, soy sauce and pepper.
Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.
Vegetables ready to be served according to taste.
NOTE = Chayote (Sechium edule), also known as : appelée aussi christophene or christophine (Antilles françaises, Guyane), chouchou (Réunion, Île Maurice), chouchoute (Nouvelle-Calédonie, Polynésie française), saosety ousosoty (Madagascar), chow chow (Inde), choko (New Zealand, Australie), mirliton (Haïti, Louisiane), coloquinte (France, Deux-Sèvres), merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia) --- is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.
