3 Create mouthwatering chayote recipes

Nutrition and benefits of chayote

Before getting into the chayote recipe, it's a good idea to know the nutritional content in it first.

Historically, this vegetable is called chayote because it was imported from the Siam area or more popularly known as Thailand.

When they are small, chayote has a deep green color. As they get bigger in size, the color will fade to light green. When eaten, they taste bland and have a texture similar to boiled potatoes, but a little crunchier.

There are many recipes for processing chayote, such as sayur asem, sayur lodeh, and fresh vegetables. Apart from its unique taste, these vegetables are also high in nutrients.

According to Indonesian Food Composition Data, chayote is rich in fiber, vitamin C, potassium, phosphorus and calcium.

The content of vitamin C and antioxidants from chayote can help boost the immune system. Apart from that, the high fiber content also prevents you from constipation.

Chayote recipe

If you are bored with the same chayote, you don't need to be confused anymore. You can process the chayote with the recipe below to turn it into an appetizing food.

1. Spread the chayote

Source: Veggies and Chopstick

Pumpkin vegetables are perfect for stir frying. You can mix it with other vegetables, for example carrots and peas. This additional vegetable enriches the nutrients that you will get later.

For example carrots are rich in vitamin A which is good for eye health and peas contain vitamin B which is good for nerve health. To make this stir fry chayote, follow the following recipe:

Materials needed

Chopped green onion to taste
1 pumpkin, cut into matches
1 carrot, cut into matchsticks
2 teaspoons of lemon juice
2 teaspoons of olive oil
1 garlic clove and finely chopped
60 grams of peas
Chili to taste
Salt and pepper to taste

How to make

Heat olive oil in a skillet over medium heat.
Saute garlic until fragrant. Add carrots, chayote, peas to pan. Pour enough water so it doesn't burn.
Add salt, pepper and chili, stir until blended. Let stand until the water boils.
Add the chives and lemon juice, then mix well and wait for the vegetables to soften.
The chayote stir is cooked and ready to serve.

2. Gratin savory chayote

Source:

In addition to sauteing, chayote can also be made into gratin. Gratin is a French dish whose ingredients are sprinkled with cheese, breadcrumbs, eggs, and butter.

The mixture of milk and butter makes this food rich in vegetable and animal protein which is good for growth.

Curious how to make this gratin? Follow the recipe and steps to make gratin from chayote as follows:

Materials needed

1 small onion, finely chopped
60 ml butter
60 ml flour
500 ml of hot milk
Pinch of nutmeg and cloves
Salt and pepper to taste
Grated cheese to taste
4 chayote, peel the outer skin and thinly sliced

How to make

Heat the butter in a skillet over medium heat. Then, add the onion slices and mix well. When it smells good, add the flour and cook for 1 minute, stirring constantly.
Add milk and stir until thickened. Add nutmeg, cloves, salt and pepper. Mix well. Turn off the heat when the dough is boiling.
While waiting for the dough to cook, boil the chayote until the texture is soft but still crunchy then drain.
Prepare a cake pan, place the dough in the container. Add the chayote stew, sprinkle with cheese.
Put it in the oven with a temperature of about 180º Celsius and leave it for 20 minutes.
When browned, the chayote gratin is cooked and ready for you to eat.

3. Chayote spring rolls

Source: Mommy Asia

The next chayote vegetable cooking recipe is spring rolls. This is a traditional snack from the Chinese community, which is also a typical food in Semarang.

To make the spring rolls more diverse, you can add eggs, meat and other vegetables. A mixture of vegetables, meat, and eggs can help meet the calcium, protein, fat and vitamin requirements the body needs to continue to work optimally. Follow the recipe for making chayote vegetable spring rolls below.

Materials needed

* For spring rolls

200 grams of flour plus 3 tablespoons of tapioca flour
500 ml of water
2 tablespoons of olive oil
2 chicken eggs
Salt, sugar and ground pepper to taste

* For the filling of spring rolls

6 cloves of red onion
4 cloves garlic
1 tablespoon oyster sauce and soy sauce
2 pieces of small chayote, cut into matches
Carrots to taste

How to make

Mix flour salt, tapioca flour, and salt in a container. Add egg and give a little water, stir the mixture until blended. Strain the dough so that there are no lumps of flour.
Heat a skillet over low heat then drop the olive oil and spread it over the surface of the pan.
Place the batter in the skillet and make sure the dough covers the entire surface of the pan. Wait for the dough to dry for the spring rolls.
Finely chop carrots and pumpkin, add 1 teaspoon of salt and mix well. For meat, you can add fish meatball, shredded cooked chicken, or pre-cooked beef chunks.
Red onion, garlic, and pepper finely blended as seasonings. Then, cook on a skillet over medium heat. Add the previously salted vegetable pieces. Add the oyster sauce, soy sauce, sugar, and a little water then mix well. Let the water shrink and then remove the spring roll filling.
Take the spring rolls, put the chayote filling in the middle. Then fold each side until the lupia filling is tightly closed. In order to stick, use the egg white as an adhesive.
Heat a frying pan with olive oil then fry the spring rolls until they turn brown. Spring rolls are cooked, drain and serve on a plate.

Photo courtesy of: Epicurious