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.

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In the mood for more food?

1. Corn dogs
2. Stainless steel Chinese woks
3. Pinatisang manok (chicken soup with fermented fish sauce)
4. One pot of broth, 2 soup dishes
5. Corned beef pan de sal
6. Rice, chicken and vegetables dish
7. Fruitier vegetable salad
8. Bacon and eggs for breakfast
9. Because breakfast is the most important meal of the day
10. Yellow fin tuna fillets and mushrooms stir fry

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Asian cooking

• Kani salad
• Chinese tea eggs and roast chicken
• Pork and mushrooms noodle soup
• Spicy Steamed Fish
• Beef Siomai Mami
• Chicken satay
• Mapo Tofu, take 2
• Java rice
• Chicken curry
• Home-style sukiyaki

Asian Pantry

• Preserved seedless plums
• Upo (bottle gourd)
• Canned whole peeled tomatoes
• Ginger
• Ripe and sweet Philippine mangoes
• Coriander paste
• Oyster sauce
• Coriander seeds
• Cornmeal, finally!
• Sayote (chayote)

Side Notes