Rasamasa - Petty’s Lodeh

Ingredients

• 1 chayote large, cut into 2 cm cubes and soaked in a bowl of water
• 200 gr eggplant, cut into 3 cm cubes
• 300 gr butternut squash, deseeded and cut into 2 cm cubes
• 5 shallots, thinly sliced
• 2 garlic cloves, crushed
• 1 thumb-length ginger, finely chopped or grated
• 1 thumb-length galangal, finely chopped or grated
• 3 chilies, thinly sliced
• 1 lemon grass, crushed and knotted
• A handful of basil
• 600 ml water or vegetable stock
• 250 ml thick coconut cream
• 2 tablespoon vegetable oil
• Salt
• Black pepper