It’s choko (sayote, chayote) season and they are abundant in Asian grocery stores and in my parent’s backyard
I only know how to cook them a few ways. The first is Chicken Tinola. This has to be one of my favourite Filipino dishes and it’s a dish I look forward to eating. The second is something I like to make when I need something quick and tasty. It’s chokos that is simply sauteed with pork mince.
I was taught there is a way to cut up the chokos to make sure you get rid of some of the starch inside the vegetable. Cut about 2-3cm from the top and rub the two pieces together. Some of the sticky starchiness will come out. This makes the vegetables less sticky when chopping into pieces. Try not to get any of the starch on your fingers as it’s very sticky.
Recipe: (serves 4)
- 3 chokos
- 250g pork mince
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 tbs chicken stock powder
- Prepare the chokos by peeling and then quartering them. Remove the seed in the middle then slice. Set aside
- In a small saucepan, sauté the onion and garlic till opaque.
- Add the pork mince. Cook until brown.
- Add the chokos
- Add enough water just to cover (about 1.5 cups)
- Season with salt and pepper and the chicken stock powder
- Simmer for 10-15 minutes until the chokos are tender
- Serve with steamed rice.