Wednesday, March 2, 2011

Chayotes...other dishes

I would like to share 2 other recipes using Chayote or "Chouchou"!   

1) Sauteed Chayote with Dried Shrimps

  • 500 g chayote / faht-sáu-guâ - peeled, cored, and cut into chunks
  • 2 tbsp vegetable oil
  • 1 tbsp dried shrimps / hâ-máih (see photo on next blog)
  • 2 cloves of garlic, sliced thinly
  • Salt and ground black pepper 
  1. Wash clean the dried shrimps. Soak them in cold water for 10 minutes. Drain and rinse.
  2. Heat oil over medium heat and stir-fry the garlic until tender; then add chayote. Cook chayote, stirring occasionally until crisp-tender (5-8 minutes).
  3. Add shrimps.  Simmer until chayote is tender.
  4. Season with salt and pepper.
Sauteed Chayote

2) Pork Soup with Chayote, Corn and Carrot

  • 1 chayote / faht-sáu-guâ
  • 1 corn (on the cob)
  • 1 large carrot
  • 1 tbsp sweet-bitter apricot kernels / nàahm-bâk-hahng (see photo in previous blog)
  • 500 g pork bones  or lean pork
  • 3 dried brown/honey dates / maht-jóu  (see photo in next blog)
  • Salt
  1. Wash pork bones clean and scald in boiling water for 5 minutes.  Rinse and drain.
  2. Peel carrot and chayote and cut into large pieces.  Wash corn, carrot and chayote.
  3. Bring water to a boil in pan; put pork bones (or lean pork), carrot, dates, corn, and chayote in pan and when it boils again lower temperature; simmer for 1 hour.
  4. Add kernels. Lower heat and simmer for another hour.
  5. Add salt before serving. 
Soup with Chayote 
I usually use lean pork (shank) instead of pork bones as it is less fatty.

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