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
- Wash clean the dried shrimps. Soak them in cold water for 10 minutes. Drain and rinse.
- 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).
- Add shrimps. Simmer until chayote is tender.
- Season with salt and pepper.
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)
- Wash pork bones clean and scald in boiling water for 5 minutes. Rinse and drain.
- Peel carrot and chayote and cut into large pieces. Wash corn, carrot and chayote.
- 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.
- Add kernels. Lower heat and simmer for another hour.
- Add salt before serving.
|Soup with Chayote |
I usually use lean pork (shank) instead of pork bones as it is less fatty.