Sayote (chayote)

Light green and pear-shaped with a thick skin and a hard core, chayote, or sayote as it is called in the Philippines, grows on vines. It is known as as vegetable pear or mirliton in some parts of the world. In France, it is known as christophene. According to Gourmet Sleuth, chayote was first domesticated in Mexico.

Chayote grows abundantly in the Philippines and is, therefore, one of the cheapest vegetables available all-read round in markets. My kids are very fond of chayote and we use it for soup dishes. We even prefer using chayote over the traditional raw papaya when cooking tinola.

—–

In the mood for more food?

1. About organic food
2. A typical lunch in Roxas City
3. Betty Crocker’s blueberry muffins
4. Chicken chop suey
5. Pork ears barbecue
6. 5-minute tomatoes and pesto salad
7. Salmon and pesto spaghetti
8. Chili garlic prawns
9. Budget cooking, part 1 (macaroni soup)
10. Guinataang paco

I'm everywhere!

• Pinoy Cook on Facebook
• I am Pinoy Cook on Twitter & Plurk
• My Multiply account

Asian cooking

• What’s new in Feast Asia?
• Miso soup
• White (Hainanese) chicken
• Sandalwood in Vietnamese Pho
• Beef con tokwa
• Shawarma
• Japaneses-style Vegetable Stir-fry
• Udon for breakfast
• Beef with sate babi sauce
• Oriental noodles with peanut sauce

Asian Pantry

• Dreaming of coconuts
• Jars of dried herbs and spices
• Coriander seeds
• Red wine vinegar, white wine vinegar and balsamic vinegar
• Hoisin sauce
• Wansuy (coriander or cilantro leaves)
• Vegetable cooking oil, olive oil and peanut oil
• Bay (laurel) leaf
• Hot chili soy paste
• Honey

Dream Home