Monday, August 19, 2013

Sauted Sayote (Sauted Chayote)

When I cook traditional home cooked meals, I try to stay true to how my husband's grandma, Mommy Dory, cooks it. Because if I don't, I will never hear the end of him saying, "this is not how Mommy Dory cooks it." Yes that's his subtle way of saying that it's not as good as his grandma's cooking.

So one evening while we were having ginisang sayote (sauteed chayote), my husband suddenly said, "You nailed it. This is how Mommy Dory cooks it. But next time, slice it a little bigger..."

I gave him an odd look. I didn't know there was a certain way of slicing sayote.

Then the next week, just as I was about to cook the vegetable dish again, he reminded me to pay attention to the way I slice the sayote. When we were about to eat, my husband said, "take a picture, share this in your blog."

I gave him an odd look again and said, "No I won't. I think everyone knows how to cook this dish. But then I took a picture of the dish anyway with no intent of posting it.

Then the other day, I was at an Asian store about to put some sayote in my basket, a lady came up to me and asked, "How do you cook that?"

Hmmm so my hubby was right... some people don't know how to cook Sauted Sayote. So, as I promised Mary (the lady from the grocery store), here's the recipe of the dish called Ginisang Sayote or Sauted Chayote. And of course my husband reminded me to share how to slice it.... "and tell them that a good pairing for the dish is Sauvignon Blanc," he added.... and my eyes rolled yet again. LOL!





Ginisang Sayote (Sauted Chayote)


1 chicken breast, sliced into small cut ups (you could use any left-over  meat too)
1/4 lb shrimp, (I llike to include the head for added flavor)
2-3 pcs chayote (peeled, cored, and sliced into big julliene slices)
2 cloves  garlic minced
1/2 medium size onion, chopped
1 pc tomato, chopped
2 tbsp olive oil
2 tbsp oyster sauce
1-2 tbsp fish sauce (you may opt to use salt if you prefer)

In a cooking pan, saute onions and garlic with olive oil. Add tomatoes.  Stir  until the tomatoes become limp and soft. Add chicken cut ups. (if you are using raw meat, cook longer, but if you are using a left over, stir for about 2 minutes.. Add shrimp and give it a stir.  (I usually press the shrimp heads to ooze out the flavor).. After about 4 minutes add in all sliced vegetables and season with oyster sauce, and fish sauce to taste. Stir and cook for about 5 minutes or until done. 

It's an easy peasy recipe... now enjoy your meal with a glass of Sauvignon Blanc,  Happy Monday!



13 comments:

  1. Love my moms way of cooking sayote too but I actually never tried! thanks for the recipe dear!

    ReplyDelete
    Replies
    1. Hi Vel,
      Sayote is my default weekday veggie dish. It never fails laging merong sayote talaga :O
      malou

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  2. Replies
    1. Hi Maureen,
      Im so happy to see you back. It's been awhile. Ginisang Sayote (suated chayote) is a veggie staple in my home and most Filipino homes. I hope you get to try it.

      Malou

      Delete
  3. Malou dear, thanks for the inspiration of this creative, beautiful, and super delicious dish with the shrimp, and chicken combo...not to forget the chayote; which we always have an abundance in our supermarket, but rarely cook with it.

    I will certainly try your recipe, and you are so right about leaving the shrimp head on for extra flavor. I will have to order the shrimp with the head on, because the first thing they do here even at the fish markets is to remove the head of the shrimp and discard it...yikes!
    Here in Palm Beach, they cater to the 'picky'...'stuffy' customers to make things easier for ththem. Missed hearing from you; glad you finally stopped by. Hugs, to you my dear friend!

    ReplyDelete
    Replies
    1. My husband said to remove the heads when I took the pictures but I didn't. I know some people might be grossed out but that's where the real deal is.
      Im so happppeee to see you again mi amiga!

      Delete
  4. Sounds like a fun dish! I've never had it, so I have to make lots to make up for lost time. I better stock up on Sauvignon Blanc,!

    ReplyDelete
    Replies
    1. and please let me know when you have tried it with Sauvignon Blanc :)

      Delete
  5. This dish name is new to me, but it has familiar ingredients (minus chayote) and it looks really good! The prawns are so big - I would love to have this anytime!

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  6. I'm in the camp of "those that have not tried Chayote" but not for long- this recipe looks easy enough and worth a try!

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  7. Hi Malou, I had this in mind for several days now. I had shrimps all peeled off (shells reserved soaked in water) for a dish that never came to be (just busy with other things and I still had enough dishes reserved that lasted for a few days). Today, it's now or never! A blessed Sunday to you! And congrats as you continue to soar your way up!!!! So proud of you!

    ReplyDelete
  8. Looks Yummy.I will try it.Nice info on using Chayote

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