Translate

Wednesday, July 17, 2013

Sauteed Chayote / Ginisang Sayote


We brought Dad to the hospital this afternoon for admission. When we left him, he was settled in his own room. He looked tiny sitting on a chair. He looked tired, weak, and so unhappy. Then he started crying, really crying. Shaky shoulder, uncontrollable sobs, and his hands covering his face. Saying something how he didn't want to leave us, he wasn't ready to pass away. I felt miserable. There was no way I showed him the tears I felt were threatening to drop. I reassured him that everything would be alright and that he was in the hands of excellent doctors. I tried to reassure him, but truthfully I think I was reassuring myself more. The only way to get through it, is to get through it.



Ahhh...Chayote! Finally I get to work with this vegetable for the first time. Today, I learned the hard way how tricky dealing with chayote was. After peeling and slicing the vegetable, I ended up with sticky and really weird fingers / hands. Like having non-stop paste that just wouldn't go away no matter how many times I washed my hands.



In a wok, heat some oil. Saute a diced red onion and 3 diced garlic.



Add 500 grams of ground beef. Saute until the beef browns.



Add the sliced chayote. Stir. Season with 2 tablespoons of soy sauce and black pepper.



Cover with a lid. Lower the heat and continue to simmer.



Add 1 tablespoon of Bagoong / Shrimp Paste.



Mix. Continue to simmer until the chayote is soft and cooked through.



Dinner is served: Sauteed Chayote / Ginisang Sayote and White Rice

2 comments:

  1. hi there... I enjoyed reading all your post.. and love the way you prose your thoughts! Keep it up and will surely visit again soon!

    ReplyDelete
  2. Dinner at Six ThirtyAugust 26, 2013 at 12:16 PM

    Thank you!

    Hoping to hear from you soon! :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Hire Me Direct