Sayote (chayote) guisado plus

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

A reader once lamented on the lack of variety in Filipino cooking. Mostly, she observed, there were only basic cooking techniques: sauteeing, soup and de-sarsa (with sauce). As far as I am concerned, those are not insufficient. The trick is combining them with other techniques to come up with more variety in cooked dishes. Take the basic guisado (sauteed), for instance. While traditionally it means cooking garlic, onions and tomatoes in a little oil before adding the meat or seafood and diced vegetables, one doesn’t have to be limited by the traditional, right? Why not start cooking a dish by sauteeing the old way then finish it by doing something totally unexpected?

Sayote (chayote) guisado plus

The dish in the photo is basically chayote (sayote) guisado. However, towards the end of cooking time, I added lots of chopped basil leaves and sliced mushroom caps, then thickened the sauce a bit with tapioca starch. Off the fire, I drizzled a little sesame seed oil over the pork and vegetables then tossed them a few times before serving. The result was still a traditional guisado but with the texture and aroma of a Chinese stir fry.

Go to page 1 2 »»
March 31, 2005  Print This Post   
Tagged:

Comments

One Response to “Sayote (chayote) guisado plus”
  1. chick says:
    September 27, 2007 at 9:31 pm

    masarap yan! madali pa i-prepare. minsan our maid doesn’t put meat na..

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Baked potatoes with crisp bacon bitsBaked potatoes with crisp bacon bits
Steamed fish in sesame oilSteamed fish in sesame oil
Chicken fillets with hoisin sauceChicken fillets with hoisin sauce
Smoked tanigue (Spanish mackarel) and cream cheese sandwichesSmoked tanigue (Spanish mackarel) and cream cheese sandwiches
Pig’s brain and eggplant frittataPig’s brain and eggplant frittata

Conversations