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.

Stir Fry Chicken with Chayote

Chayote pronounced [chah-YOH-teh].  It is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. It's bears fruit all the time regardless of season.

There are many names for this plant.  It’s called sangop-sangop by the KadazanDusun people who live in the mountainous area of Sabah and it’s grows abundantly without any fertilizer and pesticide.   We have many recipe of this and one of it is the stir fry chicken with chayote which I have been eating since my childhood.

  

Actually this is my second post for chayote. My first chayote recipe is also the first post for this blog.
 

Stir Fry Chicken with Chayote
(Sangop-sangop miampai Manuk)
Ingredients:

1. 1 chicken thigh
2. 1 chayote
3. 1 medium carrot
4. 1 clove garlic, minced
5. 1 shallot, minced
6. 1inc ginger, sliced
7. 1/2cup of water

Seasoning:

1. 2tbsp dark soy sauce
2. 1tbsp light soy sauce
3. 1tbsp oyster sauce
4. 1tsp sugar
5. 1tsp sesame oil 
6. Dissolved corn flour  

Method:

• Clean and cut chicken into medium section.
• Peel off chayote and carrot skin and cut into julienne slice.
• Heat up oil in a pre-heated wok and saute minced ingredients and sliced ginger until fragrant.  Add in chicken thigh and cook in medium heat for 8 minutes.
• Add in all seasoning ingredient except the sesame oil and the dissolved corn flour.  Stir until well combined.
• Add in Chayote and carrot followed by half cup of water.  Simmer for 5 minutes or until the chayote are tenderize.
• Thicken the gravy with the dissolved corn flour. Sprinkle sesame oil and done.
• Serve hot.

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

Ingredients:

1. 1 chayote
2. 2 Chinese sausages (lap cheong)
3. 3 garlic cloves (sliced)
4. ½ carrot (sliced)

Seasoning:

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

Method:

• 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