Stir Fry Spicy Chayote

I still keep some chayote I that brought from kampung last weekend. It was still fresh although not kept in the refrigerator. Actually this is the advantage of this fruit; it is not perishable and can be stored longer. While thinking of an idea to cook the chayote, I remembered the dried 'baby shrimps' which I just bought from Tamu (Sabahan Traditional Open-air Market).  Indeed a great match for spicy cooking chayote. 

Dried Baby Shrimps ( Tipun in KadazanDusun)

Talking about baby shrimps, Sabah is surrounded by sea and blessed with seasonal baby shrimps flows and hence not surprising that sometime you can find it abundantly sold in the fish market or in the Tamu.   Some are sold fresh, while others will only be sold after sun-dried (dried baby shrimps are usually sold at Tamu).  Other than that most locals process it to make shrimp paste (belacan).  

Stir Fry Spicy Chayote

(Sangop-sangop miampai tipun topodos)

Ingredients:

• 1 chayote
• 1tbsp fish sauce
• 1tbsp oyster sauce
• Sugar to taste (optional)
• Sufficient water for softening chayote

Pounded ingredients:

• 1 cup dried baby shrimps
• 2 red chilies
• 4 bird eye chilies
• 2 shallots
• 1 clove garlic
• 1inc fresh turmeric

Method:

• Peel off chayote skin and halves. Slice thinly.
• Heat up oil in a wok.  Sauté pounded ingredients till fragrant and slightly crisp.
• Add in seasoning ingredients.  Stir until well combined.
• Put in chayote followed by sufficient water. Stir occasionally until the chayote are tenderize.
• Ready to serve.