The following is the translation of the 'Bahasa' text to 'English' while preserving any html tags: "Chayote becomes the star of this dish. Its light taste and soft texture provide a refreshing sensation in the thick coconut milk broth. The sweetness of the chayote is enhanced by spices such as lemongrass, bay leaves, and galangal, which give a fragrant and delicious aroma to this dish. Here is the recipe for delicious Padang-style ketupat vegetable with chayote."

Ingredients:1 kg ketupat500 grams chayote, cut into matchsticks200 grams long beans, cut into pieces100 grams young jackfruit, cut into pieces100 grams green beans, cut into pieces4 boiled eggs, cut into pieces150 ml thick coconut milk1 turmeric leaf4 kaffir lime leaves1 stalk lemongrass, bruised

2 bay leaves 2 cm galangal, crushed 1 piece of ginger, crushed 1 tablespoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon nutmeg powder 1/2 teaspoon pepper powder Salt to taste Sugar to taste Sufficient cooking oil 10 shallots 5 cloves of garlic 4 curly red chili peppers 2 large red chili peppers 1 cm turmeric

Use young chayote to avoid bitterness. Young jackfruit can be replaced with other ingredients such as carrots or potatoes. Thick coconut milk can be replaced with thin coconut milk, but the taste will be lighter. Turmeric leaves can be replaced with pandan leaves. Ketupat can be replaced with lontong or white rice. Source: Diadona.