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.
Technorati Tags: malaysian food + chayote
I love this dish!Do you know why this dish is call dai yee mah kar lui?
ReplyDeleteYah, I love this dish and just found out what this dish is actually called! Usually home cooked, never ordered this dish while eating out. What a funny name. Thanks for the name!
ReplyDeleteWhat a cute name. I love this too as my mum often cooks it at home.
ReplyDeleteladies, i've no idea how this dish got such a cute name. if only i can read chinese so i can google for it. nevertheless, i kinda like this dish.
ReplyDeletehey i didnt know this gourd is called chayote! my mum cook chayote quite often, but she does a simple stir fry. just slice (not shred) the chayote (she removes the skin), stir fry with garlic & oyster sauce. add in some stock, simmer till slightly soft. simple but tasty! :)
ReplyDeletethanks sc for another idea on how to cook this.
ReplyDelete