How I Cook "Chayote"
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- Опубліковано 23 лют 2023
- Check out recipes on the blog: jeanelleats.com/
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Who has NEVER tried chayote before? 🙋🏻♀️🙋🏻♀️
no replies? lemme fix that.
(idk its im first tho but ye i might be:))
Edit: if*
Never tried before!
🙋🏻
Ok.
i had never tried it before until my filipino MIL introduced me to it. i love it.
My mom would always make it in caldo de res ,it's soo good .
Love chayote in caldo de res or even de pollo it really does absorb the flavor you put it into
Yes same here
Same, its so good
Same, the core is so good
We call it dá-shì-gú-shā
We call it Cho Cho in Jamaica, and cook it in chicken soup!
Interesting!
In Mexico we call it chayote. Actually it’s cooked in most broths/ soups.
In Philippines Chocho is like calling ur dog 🐶 Chuchu 🙄👀🤔🤣🤣🤣
In Haiti it's used in vegetable stews
Here in the Philippines we cook it too with chicken, it's on this video chicken tinola.
To get rid of most of the sticky sap, you chop a little bit of the top off and you rub the cut part on the stub for a minute to bring it out. It should come up like a white gummy paste. Then you can wash it and peel it without it slipping and sliding out of your hands. :)
This is exactly what I do when i prepare chayote
Yes
Yes, this is the technique for this
I do this too!
Yes!! Totally correct!! This is what my cousin taught me and it works
I'm Mexico it's called chayote. And yes it goes in soups. It's delish
Chayote is already the English term. So chayote is English and Spanish?
@@o2jammerz06 yes
@@o2jammerz06 Depends on the dialect and region but I think most people would understand what you mean.
@@o2jammerz06 no, it's indigenous. It's an indigenous word.
@jokoy needs to know this!
Chayote is one of my faves just for the reason that it's flavor isn't that overpowering and is so satisfying to eat!
Agree!
Chayote/sayote is the first vegetable that i ever tried...
My mom used to call this chow-chow and she uses this in sambar(indian curry ). It has lot of water content and good for weight loss itseems
In Trinidad we call it christophine. Tastes really good stir fried with other veggies. 🇹🇹
Yes we do
Wait, that's how christophine does look? I learned something today 😆
We also cook it that way here in the philippines. Stir fried with other vegies, sometimes we also add egg
We call it christophine in Barbado too.
Well thats a fancy name for a vegetable
Northeast Indian here, we call it daskus or just squash in my state Manipur. An extremely versatile vegetable which goes well with anything and on it's own but I feel it taste the best chopped vertically with the skin and seed on and steamed; really brings out the sweetness of it and yes the seed also taste nutty and great. You all should try.
In tripura we called it quash u know the local accent 😂😂✌️
Biskot
Could you point to some recipe names that I can cook with it?
I only know South Indian recipes and want to explore more recipes with other parts of India
@namrata singh the texture is a bit similar to bottle gourds but sweeter, so maybe you can try making a sabji out of it alone or with potatoes or other vegetables. Tastes good even in sambar and thin slices of it fried as pakodas.
We can eat the seed ! I have to plant it soon.
Down here in New Orleans that's a mirliton! They have a whole festival for it and a bunch of people grow them in their yards. I freaking love it smothered with some shrimp or ground beef
moi aussi Lafayette
I know the word mirliton as a little type of cake with varying types of fruit baked into/ on top of it (I know it as a pear pie), interesting to see what this word has multiple meanings!
(I looked it up and apperently it also is a membrane flute, cabaret in france, type of military hat, in colloquial terms and a cat in a comic book)
*that
We called it Labu Siam/waluh in Indonesia. Usually either stir fry it with shallots, garlic, fresh chili, salt, pepper, sugar and MSG/chicken bullion. Or I like it with cooked with a curry like paste & coconut milk. So good! Eat it with rice or lontong (rice cake).
kalo di Balikpapan namanya Manisa :)
Lejet di Bandung
In my household, my mom would just boil them with a pinch of salt for the whole family and we'd eat them as lalapan especially when we have greasy food in front of us. It's already sweet on its own and I love that about them 😀
Indonesia,we cook with gravy coconut.🇦🇹
it's common in Brazil too, though it has a reputation for being flavorless. we call it "chuchu" around here and usually we stir fry it with garlic
Really? I eat that in salad. I'm also Brazilian.
@@Miojo_San ah, em casa eu como na salada às vezes, mas eu não gosto muito de legumes cozidos na salada :p
mas em restaurante costumo ver mais chuchu refogado do que na salada
Shouldn’t you cut the top part of it and rub it in a circular motion (the little top part that you cut off and the rest of the sayote) and then wait for it form like a white foam? I think that’s what people do so it wouldn’t be sappy and sticky
Yeah we generally do it with cucumber so that it's bitterness can be removed
@@musicstar1213so the top tip you cut off and rub the cut part all over it or just rub the tip over the cut part?
@@DivaDen basically you rub them on each other, cut sides together
In my country we call them Guisquil, and my grandma usually cooks them in chicken soup! Also, the pith is actually very delicious on its own
We call it 'Tayota' in Dominican Republic. We used it in salads and stews :)
We call those chocho in Jamaica. Often cooked in soups and with any meat kind or just by itself with other vegetables.
My mom always joke around when we had this she would call them "Sayo Ate" which means "Yours Sister" and she gave my sister early access to lunch because of it
Comedy gold
Hahahaha same joke pag nagtatanong anong ulam, yours sister daw. 😂😂😂
Hahahaha! :p
@@gfdasyrproud filipino here 🇵🇭
In Costa Rica they are called chayote too, typically, they are added to olla de carne (a type of beef soup, with roots and veggies), used as a side, steamed or boiled and served with butter and salt, or in picadillo (a type of stir fry with ecerything chopped up very small) made with corn, onions, garlic, bell pepper, cumin, achiote and sometimes beef that has been cut into very small pieces, or scrambled egg. There's another type of chayote that is less watery, has more fiber, a thicker skin, larger and an off white colour. Those can be cooked part way with the skin, sliced in two and each filled with cheese, or meat and cheese or tomato and topped with cheese and baked. It is one of the most versatile vegetables out there. It can even be used as a substitute for apples or pears in pies.
Chayote is called Mirliton where I'm from. We eat it for Thanksgiving. It's boiled then bake with seafood and ham with breadcrumbs on top, a type of dressing. Delicious!
In Louisiana these are called mirlitons. During the Thanksgiving and Christmas season mirliton shrimp dressing is a favorite.
In my Jamaican family, we call it “Chao Chao” and we mainly just chop them up, skin and all, and throw it into our chicken soup. The best part of the soup in my opinion.
I'm mexican and we eat it in chicken soup with the skin as well😄
In Jamaica it’s called “Chō-Chō”. It’s added to chicken soup too! I love how tropical people eat all the same things!
I'm Cajun and it's also known as mirliton here and is popular in a dressing with shrimp around the holidays.
I love sayote whether stir fry, Filipino chop suy, tinola, vegetable spring roll, etc...
I’m Filipino and say “Sayote” too. It’s my favorite in tinola 😋
We call it 'Guisquil' in Guatemala. I really hate peeling it cuz it leaves your skin all messed up.
yes güisquil
Right? I got so confused when she called it Chayote! But it has a lot of names, it seems
I love chayote in sopa de res and sopa de pollo,it’s just so good 😫
We call it ChoCho in Jamaica 🇯🇲.
I was about to say lol
You remove the seed?! 😭😭 it’s the best part! 🥺
This is the comment I was looking for. The seed or heart of the chayote it's a delicacy almost, so yummy. Growing up we "fight" for that part haha
Wow I will try it. In Jamaica we remove the seeds as well
This is Chow Chow in South India, it’s one of the radish varieties and we cook it with lentils as a curry 😃😀
Here in Brazil we call this Chuchu. I personally love this veggie, my best way to cook it is chopping a clove of garlic and putting in a pan with a bit of butter frying and put the chuchu with salt and a little bit of water just to cook it through.
That's it super simple and flavorful!
I like putting in soups too.
The way she is looking at him taste the food is so cute! 🥰❤️
To remove the sap, soak it in water soon as you peel it. Then you can start cutting it into your preferred pieces
Girl the pit you took out is the best part of a chayote. Its edible.
I never knew! I’m gonna try this.
@Jeanelleats try it. It's delicious. We eat chayote as a snack. We boil it, chop it up in pieces and add lemon and salt.
Filipino Vegetable dishes will always be my favorite vegie dishes.
The seed can be cooked and is edible too. Love chayote in soups more than potatoes or carrots
You can fry in egg white batter and stuff with cheese, put in tomato sauce it’s good from El Salvador
We call them Mirlitons down here in New Orleans. They’re delicious 😋 We prepare it differently but I’ll have to try this way too!
We call them the same way in Haïti !!
Chayote/Cho Cho/Christophene is a tropical vegetable. You use it in your Filipino food culture and a lot of Caribbeans etc make soup,stews, Escoveitch Fish (Escabeche de pescado) curry,pickles, or even salad with it!
Here in Jamaica we cook it in many ways. What some people don’t know is, if you’ve added too much salt to a dish you can add chayote and it takes away the salty taste.
We use it in soups and stews it even blanched the same way you would do broccoli 🥦 and 🥕🥕 then eaten just like that.
In Jamaica🇯🇲 we call it Cho Cho. It is used in soups, used as vegetables as a side, they can also be french fried and even used to make porridge
Porridge?! My family is Jamaican too, and I’ve never, ever heard of chocho porridge…how is that even made?
@@monique_pryce I have not tried it myself, a friend told me about it. Her mom does it often. People from St. Ann's Bay may know. It is probably blended then boiled.
Chayote 😃!! .. I grew eating this .. Here in mauritius we call it 'chouchou' 🙂
I’m Mexican, and we usually use chayote for soups too!!
Jeanelle’s face as Doug eats it. “Is good right, right, I know it is, tell me it’s good” with sheer confidence haha.
We here in Jamaica 🇯🇲 call it cho-cho we use it mostly in soups
Its very delicious, almost like potatoes with no flavor. My mom puts this in tinola and its very delicious!
Oh yes! A tinola staple!
Yes very good replacement for papaya for chicken tinola!! Very popular among Filipinos who love to cook tinola!
As a Filipino I can say I love Tinola with all my heart whenever my mom makes it.
i love to use this veggie as a side for any fried food. I dice it into small cubes & then I cook it with butter and seasonings along with diced carrots & peas.
Its amazing too see how we are not so different, Hispanics alsp use this in soups / caldo
Oh! We cook it with the skin on here. Its one of my faves!
Sayote is great on stir fries. Like what she says, it really absorbs the flavor well. I fry it with some ground meat, oyster sauce, and a bit of butter. So good
Hi! You may want to cut a small part at the tapered portion and rub the cut ends to take off some sap. And while the skin is on, quartered it lengthwise so peeling will be a little more manageable (and cutting it will not be slippery). I always take off most of the white part surrounding the pit 'coz they said it is bitter(?)
The way you said chayote i thought of Mexicans speaking in Spanish lol
LOOKS DELICIOUS
It is!
here in Brazil this is a very popular vegetable and we call it "chuchu". a lot of brazilians say it tastes like nothing because of its neutral flavour. i loveeee it.
Thank you for featuring the positive side of Filipino culture, traditions and food.
It is nice that you have not forgotten them.😊
Only in Louisiana do we call them merliton and we make a type of dressing out of them 🥰 We boil them, peel while still warm (retain the broth) and add butter, A LOT OF seasoning, breadcrumbs, shrimp, ham and/or smoked sausage…if it gets too dry add broth and then bake!
I'm craving Mirliton now lol
@@scholasticbookfair. me toooooo! Why we only have them for Thanksgiving and Christmas is beyond me. Now you’re gonna have me on a mission to find merliton/mirliton lol
@@504CreoleCrystal I live in lafayette and you can usually find them at Walmart
@@scholasticbookfair. Ok cher….you about a 30min drive from my folks! I’m in Metairie but most of my folks are from and still live in Opelousas! I haven’t looked in Walmart (or anywhere else to be honest lol) but I’ll be looking tomorrow. Anything special or different you do or add to yours that nobody else really does?
I love it cooked in coconut milk. We call it sayur labu. Its a dish for celebrations!
I love them half-cooked, stir fried. They have this really satisfying crunch and would retain its sweetness when half-cooked.
Also, you can cook this all through & babies would love it. Another option besides pumpkin & apple purees.
Love how versatile sayote is, I mostly put it in tinola or pork giniling with patis. I have a 6 month old and I fed him sayote for his first solid food. I think it's perfect when cooked right-- it has very mild flavor and the texture is great!
That is my favorite Filipino soup. I could eat that everyday.
We usually make it into a curry dish or sometimes pan fry it all wirhout taking out the seed like potatoes. We call it इस्कुस in the Nepalese language.
In Assam we call it squash it can be boiled with rice and potato n eaten it's sweet the most common thing in my home
in indo, we call it labu siam (labu means pumpkin) and we also eat it with soup!!
called choko in australia. back in the day it was used as an apple substitute in apple pie cos it has neutral flavour, and it was really easy to grow anywhere, so a good filler during depression times. also used in pickles/relishes a lot.
i rediscovered this (as guisquile) when in central america. quisquile relleno was common in el salvador - stuffed with cheese, battered & fried, with a red sauce, yum!
I can’t believe you discarded the heart. It’s the best part.
I honestly just treat it like a potato. Had it in slivers with daikon a few days ago and it was pretty good tbh
In New Zealand it is called Choko. We use it in stews and stirfrys but some people also use it as a replacement for apple in pies and other desserts
Appa’s Lost Days will always break my heart 😔
My favorite way to cook it! Tinola is so comforting anytime of the year for me!
tinola is something my grandma always makes me and my cousins when we are over at her house. it’s awesome
It has a subtle sweetness and crunch like the green papaya.
Louisiana we call them Mirlitons and I cook them stuffed w/shrimp..Below is 2 Mirlitons (the stuffing can likely do 4, but I prefer to over stuff)
1) boil them whole until soft, cut them in 1/2 remove the seed, scoop out the insides enough to stuff it, but leave enough of a thickness that it retains its shape but isn’t too thick. 2) Take the insides (U’ll want to mince them-they hold water so keep that in mind, U can squish some of the wetness out of them)+in a bowl, add Progresso Italian bread Crumbs+Parmesan (Grated)+Gouda Cheese (if shred it will disappear but add flavor+U can use Ur Fav Cheese Type but I would stick to white cheeses - Cheddar & other Yellow Cheeses are just too strong and will over power everything else)+a Ton of Minced Garlic (like a ton!)+Cooked Shrimp (I preferred minced)+Olive Oil - Enough to Moisten ingredients not drench, I like to add fried potatoes (diced small cooked with just black pepper+a little garlic powder) -Doesn’t need any other seasoning but U can add whatever U wish for flavor like Cajun spices whatever, Some Ppl use cooked rice vs the bread crumbs and they don’t use as much olive oil and obviously have to season - I prefer the bread crumbs as less effort and pre-seasoned, 3) Butter a Baking Dish bottom+all sides, 4) Mix all ingredients up+Stuff Ur Mirlitons 5) Likely will have a TON of Extra Stuffing: Either Save to do more Mirlitons OR Just add the stuffing on top of Mirlitons in the baking dish (that’s what I do), it will look like a lot but the stuffing shrinks down when cooking as some of the moisture cooks off and the oil drains, etc, 6) Bake Covered on 350-400° F for approx 30 min, 7) Remove from oven to check if heated/hot thru, if No Return it to Oven for additional 15min or until top is getting golden brown; IF YES, Remove Cover Sprinkle More Gouda+Parmesan on top & Return to Oven until Cheese Melts (or Return to Oven turn to Broil+Melt Cheese) 8) Upon Cheese Melt Remove from oven, cool enough to Eat+Serve w/Rice😁👍
Note: This is the same stuffing (minus the potatoes) that I use to stuff artichokes. Although I stopped stuffing artichokes as I felt it was a lot of effort with very little reward😂+I’d rather make stuffed Mirlitons instead!
If U require measurements they are something like: Italian Bread Crumbs, 1/3 of that in Minced Garlic, Olive Oil to moisten but not drench, Grated Parmesan (I use Kraft in the Plastic Clear Green Bottle) Probably Equal to the Garlic amount, Gouda - or Ur preferred White Cheese 1/2 the Amount of Parma used, Potatoes can’t measure U have to eyeball how much to use versus how much stuff U already have & about 1/2 that amount
Looks good. Gonna try it
@@zeki-san4681 Plz note I made a few additions/edits, I forgot to add previously (Re:mincing the insides, squeezing to drain some of the wetness, the use of rice vs bread crumbs, etc)..
I hope if U try it, U Enjoy it!
My apologies on the No measurements but it is all sort of ‘to taste’ and I was shown this recipe by a Friend years ago, who also didn’t use measurements.😂🤷🏻♀️
…😁👍
These were a staple growing up as a half filipino
My favorite vegetable. I like sauteeing it with carrots and protein of choice and cook down with some stock.
Funny this gets recommended to me the day after I make tinola for the first time! I’m half filipino and I’ve been cooking new filipino dishes in university to try to connect with my culture
Ooooooooooh yesssss! I love chayote squash! My family call it mirliton and it’s sooo good cooked up with bacon or fatty pork, shrimps, lots of onion, and extra aromatics. Mirliton being the base of the stir fry after it’s blanched for a bit makes the texture so yummy🤤 I love that I can go to my local store and they’ll usually have it available most days so I don’t even have to wait for the holidays anymore😊✌️
In Brazil, we call it "chuchu". We can add it to soups, cook it with onions and garlic, or maybe just water and salt, add a bit of olive oil and it's ready.
I love sayote🥰 it doesn’t really have much of a flavor on its own but that’s why I like it. Just soaks up the flavor of the rest of the dish:) my mom usually cooks it with ground beef and we just eat it with rice and it’s so yummy🤍
in indonesia we usually stir fry it. the dish will end up tasting salty, savory, and sweet.
Looks pretty good 👍 👌
They’re so good in chicken soup, they absorb a lot of flavor and add a great texture
Omg the pit it’s the heart of the chayote and it’s absolutely the best part the most delicious
And fun fact it has vitamin B9 it’s good for cardiovascular disease and kidney problems
I freakin miss these😭 back in the phil i see whole mountains filled with these chayote vines. You could literally just take some😂
We called it Sayote here in PH. Haha
My mom loves cooking this on its own, it's sweet and has such a nice texture
It's good in any soup I put veggies in..my favorite is chicken soup also
Hi from Northeast India. We call it Squash here in Assam, India. We add it to chicken and fish curries. It absorbs all the masalas and flavours which enhances it's taste. Also we stir fry this with potatoes and sometimes we boil this. But the best combo is the chayoye and the chicken curry.
It’s called Squash in West Bengal too.
You describe the taste well. As a picky eater who's not a big fan of vegetables, sayote is one of those acceptable ones for me. Lol
that dish jeanelle made is called 'tinola' it is a soup dish very simple and yummy. It is primarily consist of ginger, moringga leaves, chilli leaves, pepper, fish sauce, papaya green but you can replace it with chayote..but i also cooked it with another filipino dish..tomato sardines with vercimelli noodle(glass noddle) sauteed with onions and garlic and chayote..
You’re scooping out the best part. The pit is so buttery when you cook it !
I eat it with the pit and the outside . Growing up my mom would steam it and cut it . I would eat it like a snack by it self just steamed or my mom would add cheese on top and it melted nicely . In Mexico they put in soups and even grill it 😊. It’s one of my favorites!
So cool to see other people from different places of the world eats it too 😊.
Yes ! I recently tried it oven roasted with some cheese on top ! Soo good . And good in caldo de res .
Fellow Southeast Asian here! 🙋♀️ Here in Java Island, Indonesia we call it ‘labu siam’. My mom usually put it in ‘sayur bayam’ (chinese spinach soup), with some diced carrot and sweet corn. Sometimes we just parboil it, then eat it as ‘lalapan’ ((mostly) raw vegetable side dish; e.g. raw cucumber, thai basil, , usually paired with sambal). It’s versatile so there are a lot more dishes but those two are my favorite way to eat it! Love your content always ❤
Oooh I love Tinola!😍 I always eat it when I feel ill. It's so tasty!
LOOKS DELICIOUS!! 🤤🤤🤤
my mom uses it a lot in her soups! like caldo de res, sopa de pollo. she leaves the skin on actually when she used it. it’s so good.
I love sayote , I always cook this with mushroom And cabbage or repolyo in the 🇵🇭 .
I ate Chayote last week for the 2nd time in my life. I enjoyed it very much.😋😋😋
Chayote is like my favorite part of nilagang baboyy
my lola would put it in her afritada 🤤 it’s my favorite dish BECAUSE of the chayote. sometimes she used opo instead. but the squash was always my favorite bc of the texture ❤️❤️