There was a dish that I recall growing up. My mom would make it now and then and it was perfect with fresh steamed rice (what isn’t perfect with fresh steamed rice?)

It had ground beef, chaoyte squash, onions, garlic and some other ingredients. My mom is back in Tagaytay and it was the middle of the night over there, so I decided to make it from what ever ingredients I could remember. I probably added a few more ingredients than the traditional recipe for Chayote Ginisang, nevertheless, the first bite was perfect.

What is Chayote you ask? Chayote, also known as Mirlitons in the South, is a type of squash. Chayote is one of the key ingredients in Central American cooking. An old friend and co-worker, Elise Jimenez, told me of a Mirliton Casserole that her family made for the holidays. It was then that I realized that Chayote wasn’t just a Filipino thing.

Scott’s Chayote Ginisang
Makes 6-8 servings

2 Chayote Squash

1.5 lbs Ground Beef

1 Medium Onion Sliced

2 Garlic Cloves, smashed

3 Small coins of smashed Ginger

1/8 teaspoon Red Chile Flakes

1/2 cup of sliced mushrooms

1/2 cup of bean sprouts

1/4 teaspoon Sesame Oil

1/3 cup of Fish Sauce (Patis)

3 Tablespoons Soy Sauce

1 cup of broth

Saute the onions and garlic and ginger in vegetable oil making sure not to burn the garlic. After a few minutes, add the ground beef. Break up the meat slightly with your spoon. Leave some big chunks for texture. Continue browning the beef over med-high heat.

Meanwhile, cut the Chayote much like you would a mango. There is a center “seed” or pit that is not hard but a bit tough to eat, so I cut it out. Slice the remaining pieces. Add the chayote and the remaining ingredients in the pan with the browned ground beef. Me personally, I like to give the ground beef some color and will even give it some browning before adding the remaining ingredients. Lower the heat to medium and cover with a lid.

The dish is ready when the chayote has softened. Serve over fresh rice. Mmmmm….sarap!