I hated vegetables when I was a kid, and there are some, such as ampalaya (bitter gourd) and okra, that I still don’t like now. But there are also certain vegetables that I really love, especially the leafy ones.
And sayote (chayote). It’s like green papaya, but softer when cooked that it melts in your mouth. It tastes really good! Sayote has a hint of sweetness, because it easily absorbs liquid from the stock or broth where it’s being cooked. It cooks fast too!
So, if you find yourself one day not knowing what to cook, here’s a simple sayote dish for your to try:
My lola hated squid. Unless if it’s Daing na Pusit (sundried squid). She wasn’t allergic to squid or anything. She just didn’t like it. But we liked it so she would still cooked Adobong Pusit for us whenever there’s a chance.
The little ones are the best because they’re young which means the flesh isn’t tough yet and there’s a hint of fresh-seafood sweetness.
Here’s the recipe on how my lola cooked it:
This, I must say, is pure heaven. Definitely one of my faves. I pity those people who are allergic to seafood. They’re definitely missing a lot.
It’s fast. It’s easy. It’s simple. It’s fantabulous! You can have it as appetizer or ulam. A little pricey, though. A kilo of sugpo (prawns) will cost you about 350 pesos. But still a lot cheaper if you compare it to restaurant prices. And trust me, it’s really worth it.
How do you make one? Follow this simple recipe: