So, it’s Valentine’s Day. We’re not going out (we don’t like jostling with the crowd), there is no bouquet of expensive flowers in the house (we refuse to play unwitting victims to the commercialization of Valentine’s Day) but Speedy showered us three—me and our girls—with enough chocolates to last us for three days. Reciprocity was in order. Speedy wanted chayote for lunch and, just a few days ago, he mentioned how he likes coconut macaroons better than French macarons. So, for lunch, I cooked a side dish of sautéed chayote with bacon (he loves bacon!) and coconut macaroons for dessert. In other words, it’s the perfect Valentine’s Day.
The sautéed chayote with bacon is just a side dish? Well, you can serve it as a main dish. Today, however, yes, it was a side dish that went with fried bangus (milkfish) fillets. But the meal was more than just fish and veggies. There was brown rice too. Speedy cooked bird’s nest soup while I was prepping the vegetables. The meal ended with coffee and coconut macaroons. We’re full. And content.
Why is the rice molded? Speedy and I agreed that we’d eat no more than half a cup of rice every meal.
- 1 chayote
- 1 carrot
- 1 onion
- 125 grams belly bacon
- cooking oil
- Peel the chayote, cut off the core and discard. Julienne the chayote.
- Peel the carrot and julienne as well.
- Peel and thinly slice the onion.
- Cut the bacon into strips.
- Heat a frying pan and spray (or brush) the bottom with cooking oil.
- Cook the bacon over medium heat until it has browned and rendered fat. Scoop out the bacon and move to a bowl.
- In the rendered bacon fat, saute the chayote, carrot and onion with salt and pepper. Cook over medium heat, with occasional stirring until done but still lightly crisp.
- Taste and add more salt and pepper, as needed.
- Add the browned bacon to the vegetables. Cook, stirring, until heated through.
- Serve the sautéed chayote with bacon immediately.