Sautéed Chayote or Ginisang Sayote is a kind of vegetable and usually sauteed with garlic, onion, and tomato, you can add ground pork, beef or chicken if you want and is usually serve with hot steamed rice. This recipe is very simple and easy to prepare and to cook and this is a budget dish that every Filipino wants and is delicious too.
I remember my grandmother when I was 7 years old, she takes care of me and I remember this Sayote vegetable that she always cooked every time I cry for food. This is one of my comfort food when I was young and until now, this is always been my comfort Filipino Food.
This is my version of Ginisang Sayote (Sautéed Chayote) Filipino Recipe!Enjoy!
4 pcs. chayote squash, pared, seeded and sliced
1/2 lb. pork, sliced
2 pcs. tomatoes, chopped
1 tbsp. fish sauce (patis)
1 pc. medium onion, chopped
2 cloves garlic, minced
1 tbsp. cooking oil
½ tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
2-3 glasses water
Add the cooking oil in a pan over medium heat then add and cook pork until it turns light brown.
Then add the garlic, onions and tomatoes.
Sauté for 2 to 4 minutes or until tomatoes wilted.
Add the chayote slices and add the fish sauce, salt and pepper to taste.
Stir-fry for 3 minutes or until well combined.
Pour in water and bring to boil, cover and lower the heat and let it simmer until chayote is tender.
Have you ever tried Tofu? Tofu, also know is bean curd, is usually made by coagulating soy milk and pressing the curds into soft white blocks.
It was first made during the Chinese Han Dynasty about 2000 years ago! Tofu is prevalent in Asian and West African cuisines, comes in soft, medium, firm, and extra firm blocks, and has a subtle flavor. It is used in both sweet and savory dishes. It is often seasoned or marinated to suit the dish.
Tofu is low in calories and pretty high on protein and Iron. It can also be high in calcium and magnesium depending on what is used to make it.
As I mentioned earlier Tofu is usually made with soy milk, but recently they’ve started making Almond, Egg, Sesame, and Peanut Tofus. I haven’t tried the other varieties, I stick with regular Soy Tofu because it’s the easiest to find and probably the least expensive.
Now having said all that doesn’t it sound like the next best wonder food? I’m not sure about that, but it is a great alternative when you’re on a diet or are watching your fat intake.
I see Tofu as a blank canvas. It’s mostly bland so you can use it in many things to add more protein and calcium. I add it to stir-fries and lumpia (Filipino egg rolls) where it sort of acts as a healthy filler. But every now and then I make it as my main meatless dish or as a side dish. It’s a great addition to grilled meats!
Here is one of my favorite recipes, I call it Fried Tofu with Asian Sauce. You can serve it as a vegan main course with steamed rice or as a side dish. It goes well with Spicy Korean Kalbi Skewers and Salt & Pepper Shrimp! Best of all it’s easy and quick to make!
You can serve it hot or cold! If you want to serve it cold you can make it a few hours ahead of time and chill in the refrigerator. As a side dish I love it cold!
Fried Tofu with Asian Sauce
1 Block Firm Tofu
3 Tbs. Sesame Oil (2 Tbs. for frying, the remaining for the sauce)
1/4 Cup Rice Vinegar (you can find this in Asian Markets, if you can’t you may substitute with Apple Cider Vinegar)
1/4 Cup Soy Sauce
White Sesame Seeds for garnish
Fried Tofu directions:
Cut the block of Tofu into 1″ Cubes
Heat 2 Tbs. Sesame Oil
Fry Cubes in hot oil until all sides are slightly brown. Watch closely as it fries and turn gently stir cubes so that all sides brown.
Place in serving dish.
Stir together vinegar, soy sauce, and remaining sesame oil.
Ginataang Gulay is a stew like dish usually prepared with different kinds of vegetables like green beans , okra, squash, ampalaya, eggplant and sitaw. A little slices of meat and seafood are also added to add more taste and flavor. This is very simple yet a mouth watering meal of the day.
Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch with steamed rice.
This is my version of Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe! Enjoy!
½ pc. medium calabasa (pumpkin or squash) peeled, seeded, cut into 1-inch cubes
8 oz. fresh or frozen young green jackfruit, thawed and cut into 1-inch pieces
2 pcs. medium eggplant, ends trimmed and cut into 1-inch thickness
8 to 10 pcs. green beans, ends trimmed, cut into halves
1 can (19 oz.) kakang gata (coconut cream)
½ lb. pork belly, cut into 1-inch strips
½ lb. medium shrimp, peeled and deveined
1 tbsp. shrimp paste, sauteed
2 cloves garlic, peeled and minced
1 pc. onion, peeled and chopped
1 tbsp. cooking oil
1 cup water
1 tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a wide pan over medium heat.
Then add the onions and garlic and cook until limp.
Add the pork, stir occasionally and cook until lightly browned.
Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.
Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.
Add the jackfruit and cook for about 3 to 5 minutes.
Add the calabasa and cook till tender but firm.
Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.
Season with salt and pepper to taste.
Serve while it’s hot,
Share with family and friends and Enjoy!
Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Sari Sari Gulay literarily means different kinds of vegetables combined and cook at once. This is a simple sauteed vegetable dish, very easy to prepare and to cook and is good for the health. We Filipinos cook this dish almost every day because we have vegetable gardens at home and no need to spend much money for this dish, very affordable and very healthy.
Sari Sari – Ginisang Gulay have different versions, you can use any vegetables you want according to your taste buds, you can add the squash flower and the leaf, you can add anything you like. Now this is my version of Sari Sari – Ginisang Gulay Recipe. Enjoy!
1½ cup calabasa (squash) cubed
1 pc. medium Chinese eggplant
1 pc. ampalaya (medium bitter gourd) cored and sliced
7 pcs. string beans, sliced by 2 inches
8 pcs. okra (lady’s fingers)
1 cup tomatoes, sliced
1 pc. medium yellow onion, sliced
4 cloves garlic, crushed
¾ cups vegetable broth
2-3 tbsp. cooking oil
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a pan over medium heat then saute garlic and onion, add the tomato and cook for 2 minutes.
Add the squash. Stir and cook for another 2 minutes.
Add the lady’s fingers, eggplant, string beans, okra and bitter gourd. Stir fry for 3 minutes.
Pour in the vegetable broth then cover and cook for 5 to 7 minutes.
Em Shaat is in my opinion a Middle Eastern comfort food. It’s really a cauliflower fritter made with boiled cauliflower that’s been battered and fried.
One of my Palestinian friends taught me how to make this yummy cauliflower fritter years ago. She used all purpose flour to make her batter, it was good, but a bit heavy and not very crisp. I suppose fritters weren’t meant to be crispy.
But I like things crispy so I added my own twist to this traditional Middle Eastern recipe. The secret is Mochiko (sweet rice flour). Mochiko batter is lighter and when fried turns into a crispy delight.
The recipe calls for cumin and turmeric. Both spices are used in many Middle Eastern dishes. They compliment the cauliflower nicely giving it a mild exotic flavor.
I suppose you could say that I’ve created a Fusion dish; Med meets Asia! But really, my Middle Eastern husband loves my version!
I usually serve cauliflower dish as a main course, it’s a nice (not so healthy) alternative to a meat course. But it can be served as an appetizer, snack, or side dish as well. It’s usually served warm, but it’s pretty darn good cold too!
1 Medium Cauliflower – remove the leaves but keep whole
2 Cloves Garlic – finely minced
2 Large Eggs
1/2 Cup Mochiko Sweet Rice Flour
1/2 Cup Water
1/2 Tsp. Cumin
1/2 Tsp. Turmeric
1 Tsp. Salt
1 Tsp. Ground Black Pepper
1/4 Cup Parsley – finely chopped
Oil for frying
Boil Cauliflower until tender – about 20 minutes
Whisk all ingredients except cauliflower and oil together in a large mixing bowl – batter will be thin
Drain and Break up the cauliflower and stir into batter
Heat about 1 1/2″ of oil in a pan
Drop cauliflower mixture into oil and fry each side until golden brown