Most Pinoy foods are prepared “ginisa” or sauteed especially the vegetables. We prepare most of our food starting with the basic sautéing of aromatics usually garlic, onion and tomato. Ginisang sayote is no different from my other ginisa vegetable dish. We went for marketing last Saturday and I found a few fresh “sayote” which is uncommon here. It’s been months when I last have “sayote”, thinking that it could last several days uncooked without putting inside the fridge I bought two pieces and only today I cooked it “ginisa”. “Sayote” can also be used for “tinolang manok” when “papaya” isn’t available.
- 2 pieces of chayote, peeled, seed removed, and sliced
- 100 grams shrimp, shelled & chopped
- 100 grams pork, sliced thinly
- 1 piece large onion (sliced)
- 3 cloves garlic (chopped)
- 1 piece tomato (chopped)
- 2 tablespoon cooking oil
- 1 teaspoon finely ground pepper corn
- Patis (fish sauce) for seasoning
- a pinch of magic magi sarap & msg.
- 1 cup water.
- In a deep pan, sauté garlic, onion and tomato.
- Add the pork and stir fry for about 5 minutes.
- Add 1 cup of water and bring to boil.
- Season with patis according to taste and add in shrimp. Let simmer for a minute.
- Add chayote, mix and have it covered. Cook to at least 3 minute or until vegetable are half done.
- Season with maggi magic sarap, msg. & pepper.
- Serve while still hot and vegetable are crispy.