SAYOTE AT KIKIAM

Sayote Sitcharo at Kikiam Prep time: 30 minutes Cooking time:15 minutes including frying tofu. Yields: 6 with steamed rice 2 large sayote/chayote, peeled, rinsed with cold water and cut into thin strips 3/4 lb snow peas (sitcharo) ends removed, washed with cold water 1 cup cooking oil for frying tofu 3 blocks (3/4 part of a regular size container) 8 oz, extra firm tofu, water removed. 1 large onion, peeled and diced 2 large tomatoes, chopped 5 cloves garlic, minced salt and pepper 1 cup to 1 1/2 cups vegetable broth 2 tbsp fish sauce 1/2 lb medium size shrimp, peeled and deveined Wrap and press tofu with plys of paper towels to remove the water. cut into small dice and coat with cornstarch. Set aside and pre heat cooking oil to 350 F.. Fry tofu for 6 minutes until golden brown. Set aside. Remove oil. Just leave 2 tbsp for sauteing. Cook onions and tomatoes and cook for 2 minutes. Mash aromatics to release juice. Add garlic and cook for 30 seconds. Season with salt and pepper. Add broth. Bring to a boil (1 minute) Add sayote and cover for 5 minutes over medium heat. Uncover and add snow peas. Cover and cook for a minute. Uncover and add shrimp. Cover and cook for 1 minute. Turn off heat after and allow the carryover cooking to cook the shrimp completely. (1 minute) Uncover and add tofu. Fold tofu into the dish. Serve with steamed rice. KIKIAM 3/4 lb salmon, skin removed and chopped finely or diced. 1 small onion, peeled and quartered 1 large tomato, quartered 200 grams peeled and quartered potatoes 200 grams of peeled potatoes cut into thin strips 3/4 cup all purpose flour 1/4 cup cornstarch 1 egg white The recipe is based on my calculation. It is not exact. Please proceed with caution with the measurements. Process onion and tomatoes in a food processor until smooth and watery. add potatoes to the processor and keep pulsing – until totally pureed. Season with 1 tsp salt and 1 tsp ground pepper Add chopped salmon, keep pulsing for a few times until salmon pieces are chunky. Add flour, cornstarch and egg white. Keep pulsing until “just” combined. Remove from the processor – texture should be “slimy” Add strips of peeled potatoes Combine well. Pre heat enough oil Using 2 spatula, form long and rounded logs from the mixture and slowly release into the oil. Fry until golden brown. Remove excess oil. Repeat process until all kikiams are fried. Cool down and slice according to your desired size. Makes 8 to 10 small kikiam logs Salad makes 2 servings with the kikiam.