Wednesday, November 17, 2010
I’ve seen on Sonia’s blog, she cooked this. And it has been long since I’ve eaten this.
I can easily get Chayote shoots at Ipoh’s Jusco, unlike in Klang Valley where it is hard to find.
Oh, if you think these are the same as pumpkin shoots, no they are not. In Chinese, these are called 龙须菜 ("loong sou choy" in Cantonese)
Now, let me tell you the difference,
Pumpkin shoots are hairy and big, whereas chayote leaves are smaller and smooth.
Chayote shoots taste better, if you ask me, I’ve eaten pumpkin shoots countless times cos our Malay friends like to put in pumpkin leaves when they cook their pumpkin in coconut milk (labu masak lemak).
So, how does one prepare these?
Soak chayote shoots in clean water for 10 minutes and shake off the water. Just pluck 2 inch segments starting from the top (pluck the tendrils to suitable lengths) until it feels tough. You will know if it’s tough if it needs extra effort to pluck. Discard the rough bits. Do not wash the plucked vegetables after this. No matter what vegetables they are, wash before you cut or pluck and not after, so that you will not wash away the nutrients.
So, here’s my rendition of stir fried chayote leaves , done in Malay style of stir fry.
Malay Style Stir Fried Chayote Shoots with Dried Anchovies
Recipe source: Wendyywy
Inspired by Sonia and my Malay friends
500gm chayote shoots
1 red chilli
½ onion, sliced
2 cloves garlic, peeled and lightly smashed, or just slice it
2 Tbsp dried anchovies (ikan bilis), rinsed
1 cup water
½ tsp salt
1. Heat wok and put in 2 Tbsp cooking oil. Put in garlic and sliced onions and cook until garlic is slightly golden and fragrant.
2. Put in chilli and dried anchovies. Fry for a while until the anchovies smell good.
3. Put in chayote leaves and toss. When the chayote leaves look slightly wilted, put in water.
4. Cook for 1-2 minutes and season with salt. Dish up.