I used to eat this dish named Dai Yee Ma Kar Lui (Aunt marrying off the daughter in Cantonese, not sure how to name it in English) at one of my fave mixed rice stall along Jalan Mesui. Frankly speaking, I've absolutely no idea how this dish got this name hahaha... It seems that's how people of the older generation often called this dish including my mother. Anyway, one day the aunty was telling someone that she had used Chayote instead of the normal jit gua (Cantonese for fuzzy melon). Strangely they tasted the same to me but I was intrigued by it since I've never cooked Chayote before.
Chayote can be easily found in the wet market these days so I when I saw them one day, I decided to give it a try.
Just slice chayote and carrot (for some colour) into strips. Soak and wash some dried shrimps. Soak some mung bean noodles (fun si in Cantonese).
To cook, heat up some oil in wok. Dump in the dried shrimps and fry till fragrant before adding some chopped garlic. Fry a bit more and place in the chayote and carrot and stir well. Pour in some stock be it chicken or in this case I've used prawn stock, just enough to cover the vegetables. Season with some salt to taste before adding in the soaked mung beans noodles. Cover and simmer till chayote is soften according to the texture that you fancy and the stock have reduced. Dish up and serve.
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