Chayote Pumpkin Soup
椰香雙色瓜魚滑
This healthy and hearty soup is this week’s recommendation. If you ever wonder how to cook chayote, adding them into soup is a wonderful option. Their natural refreshing sweetness really brings out the flavour of any dish. This recipe contains coconut milk, pumpkin, chayote and fish paste - making this a super naturally sweet and warming for the colder weather.
For those who are up for only the vegetable experience (vegetarian friendly). Feel free to remove fish paste and replace chicken powder (bouillon) with vegetable stock.
Ingredients:
1 Chayote
12oz Pumpkin
½ lb fish paste
2 slices ginger
3 garlic sliced cloves
1 shallot chopped
½ cup coconut milk
2 tbsp evaporated milk
Seasoning:
2 cups water
⅓ tsp salt (to your liking)
⅓ tsp sugar
½ tsp chicken powder (bouillon)
White pepper a dash
Method:
Wash, peel, cut chayote and pumpkin into triangular shape (refer to video).
Medium high heat, In a pan or pot, heat up 2 tbsp of oil and sauté ginger and garlic slices along with shallots to bring out their flavour. Add chayote and cook lightly while mixing ingredients together.
In medium high heat, add seasoning ingredients, cover with lid and bring to a boil. Let cook for 5 minutes then add pumpkin, cover and boil for another 6 minutes at medium heat. Scoop fish paste into boiling soup. Add coconut milk and evaporated milk. Let cook until fish paste is cooked.
Notes:
Fish paste is fully cooked when it floats and expands.
Fish Paste: can be found at all Chinese supermarkets. A combination of fish and starches to give its bouncy texture and form when cooked. Versatile for many recipes, fish paste is used with stuffed pepper, soup, or just simply pan fried in disks form as a few examples.
Chayote: belongs to the gourd family and is actually a fruit that’s being consumed as a vegetable. Originally from Mexico, these fruits have become quite popular in Chinese recipes as well. Due to the fruit’s natural refreshing sweetness. These gourds are a delicious addition to any type of recipe since they are subtle in taste. In soup for their sweet soft texture or in saute dishes for their sweet crunchiness. We also have a recipe that uses XO sauce that gives this naturally sweet fruit a bit of a kick, a definite must try if you’re into Chayote.
XO Sauce Chayote Pork Stir-Fry: Link to Recipe
XO Sauce is seafood based spicy sauce - naturally sweet, smokey and salty to taste. For those who enjoy a bit of a kick to their food, this sauce is a great addition as an ingredient or used as a condiment.
椰香雙色瓜魚滑
味道:
合掌瓜1磅
南瓜12安士
魚滑半磅
羗2片
蒜肉3粒切片
乾蔥1粒切碎
椰漿半杯
淡奶2湯匙
調味料:
清水2杯
鹽 (根據您的喜好)
糖各1/3茶匙
雞粉半茶匙
胡椒粉少許
做法:
合掌瓜去皮，去核切滾刀塊，南瓜去皮切厚件。
燒熱2湯匙油，爆香薑片，蒜片，乾蔥，加入合掌瓜炒匀。
倒入調味料加蓋煮滾，用中煮約5分鐘後，加南瓜中火煮6分鐘，加入魚滑，椰醬，淡奶，煮至魚滑熟透即成。
