Do you know the chayote plant? In my country, chayote is also often called Jipang pumpkin, perhaps each country pronounces its name differently. And let's forget about the name because it's not that important and I will show a picture of the chayote itself so that we understand each other here. And now the next question is, if chayote can be processed into various kinds of dishes, what about the young leaves of the chayote itself? In your country can the young leaves of chayote be processed and how to process them, I would like to know as a reference for me in the future so that my cooking recipes will be many and varied of course. And tonight I will share my simple recipe for how to process the young leaves of this chayote into a delicious vegetable, but this time I just stir-fried it very simply without coconut milk and too many spices because I just want a vegetable that is light on the tongue without offending cholesterol. I made him angry and made the back of my head feel heavy.
The way to process young leaves of chayote or often also called pumpkin shoots is by separating the tips of the pumpkin shoots from the young leaves and the old leaves and stems. Maybe you don't understand my language so I will just share a photo so that you can better understand what I mean.
The materials I need are only basic materials and you can see them below:
- Red chilies to taste (if I use 5-6 Agra chilies it feels a little spicy, you can adjust the spiciness to your taste)
- Shallots (the amount of shallots used is greater than garlic so that they are more fragrant when stir-fried)
- Garlic (I only used 1 clove of garlic. However, if you prefer garlic then you can adjust everything to your taste)
- Tomatoes (1 medium sized tomato)
- Salt to taste
How to make :
1. After the young pumpkin shoot leaves have been picked, the leaves are washed until clean so that no insects can land on the young leaves anymore.
2. Coarsely chop the red chilies without removing the seeds
3. Peeled shallots, chop finely using a knife so that you can still feel the rough texture
4. Chop the garlic too and still use a knife
5. Likewise with the tomatoes, chop them without removing the seeds
6. After that, sauté with a little oil the shallots, garlic, chilies and tomatoes until fragrant
7. After that, add the salt and stir until evenly mixed then add the pumpkin shoot leaves
8. Saute until the pumpkin leaves are wilted and add just a little water
9. Adjust the taste according to your taste
10. Pumpkin puck leaves are ready to be served.
I serve these pumpkin leaves with crackers and my friends eat rice. This is how I process chayote shoot leaves which is very simple. How about you? Greetings from Maytom