Chayote (sangop-sangop)

Chayote is native to Mexico, Central America, and the West Indies and believed to be brought to Borneo by British colonialists in the past time. There are two types of chayote. The wild one with thorns and another one with smooth skin that is easier to peel. Some call it Japanese cucumber or Siamese cucumber. It's usually grows in highland areas such as Cameroon Highland in Peninsular Malaysia and mountainous areas in Sabah. Its can cook in a variety ways like pan-fried, soup, steam and other assorted way.
This vegetable is easily available in the market. I have many kinds of recipe to cook this vege… but cooking it with Chinese sausage is the tastiest way ever…

Chayote with Chinese Sausage

  1. 1 chayote
  2. 2 Chinese sausages (lap cheong)
  3. 3 garlic cloves (sliced)
  4. ½ carrot (sliced)
  1. 1 tbsp oyster sauce
  2. 1 tbsp light soy sauce
  3. 1 tsp chicken stock granule
  4. Sugar to taste
  5. Rice wine to taste
  6. A little oil
  7. A little water
  • Peel chayote and cut into triangle. Parboil into hot oil for a while to remove unpleasant taste. Keep aside.
  • Slice Chinese sausages in thinly pieces and shallow-fry until fragrant. Keep aside.
  • Heat up 1/2 tbsp oil in preheated wok to saute sliced garlic. Place in chayote and carrot. Add in seasoning, stir-fry until aromatic.
  • Place in sliced Chinese sausages. Stirring constantly until well combined. Serve hot.
Chayote with Chinese Sausage


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