Aug 18, 2014

Sayote Tops Guisado

As you get older, you tend to shy away from what's complicated and drawn towards what's simple and no-frills. Or am I just speaking for myself?

Anyhow, I found that I no longer drool over fatty, cholesterolic food and crave more whole, organic and healthy fare. I don't know if it's just in my head, but after eating a hearty (read: fatty) meal, I feel battered and really exhausted; which is ironic because food is meant to replenish and energize.

Because of this we've shied away from meat as much as possible and eat more vegetables like Chayote Tops Guisado, or Ginisang Talbos ng Sayote. 


What's In It?

1 bundle of chayote tops, leaves separated from the stalks, hard portions discarded
1 red onion, peeled and sliced
1 large ripe tomato, washed and sliced
5 cloves garlic, peeled and mashed
3 tablespoons cooking oil
diced cooked meat (pork, chicken, beef), fish or seafood (optional)
1 tablespoon oyster sauce
1 teaspoon fish sauce
a pinch of ground black pepper
1/2 to 3/4 cup water
1 teaspoon vinegar (optional)

Kitchen Conjugations:

Wash sayote leaves and soft stalks carefully.  Drain excess water then set aside.

Heat cooking oil in a wok or deep frying pan.  Saute onions, garlic and tomatoes until tomatoes are wilted. Add in the diced cooked meat.  Stir fry for a minute, then add the seasonings: fish sauce, black pepper and oyster sauce.

Stir fry for another minute then add in the sayote leaves and stalks. Stir fry for about 30 seconds then pour in water.  Let boil then simmer for one minute.  Pour in vinegar if using but DO NOT stir until the mixture boils. Check and adjust seasonings. Remove from fire and serve.  Leaves and stalks should still be a little crisp.

Best paired with grilled or fried fish. Enjoy!


1. I usually use bits and pieces of left-over meat from fried chicken, pork barbecue for stir fries like this. This particular time I used left-over crispy pata.

2.  Left-over meat (and sauce) from adobo can also be added to this dish.  Doing so will give a new and interesting dimension to the dish.

3. If you want a little kick, go ahead and add a chopped siling labuyo during the saute.


Spiral Slicer said...

I'm looking for this recipe since we have a lot of sayote in our garden. Thanks for sharing!

anneski:) said...

Glad to have helped you out in that department! And lucky you...I have to buy my sayote tops for P50/bunch. :(