Ginisang Sayote (Sautéed Chayote)

>> October 5, 2010

This is a typical Filipino veggie dish that I hated with passion when I was young because of it's "juicy" property (when forced to, I chew so little, pinch my nose and swallow so I don't taste it). I have outgrown most of my weird vegetable-eating requirements but still left a little in my bucket list :P. This dish, however, is usually cooked with ground meat. But to make it vegetarian meal, skip the ground meat, or replace it with a soy/veggie meat.

- 2 sayote, peeled and diced
- 2 pcs medium sized fresh tomatoes, sliced
- 1 clove crushed garlic
- 1 medium size red onion, chopped
- 1 1/2 cup water
- salt and pepper to taste
- ground veggie meat (optional)

1. Heat oil in a pot. Sauté garlic and onion, until garlic is golden brown and onion is soft.
2. Add the tomatoes. Sauté for about 1 minute.
3. Add veggie meat (optional).
4. Add the sayote and mix well.
5. Add water. If you want it soupy, you can add more water.
6. Let it simmer until the sayote is soft.
7. Add salt and pepper to taste.


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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